Lucy M. This lemon cake stands out with its irresistibly crunchy sugar topping that adds the perfect sweet contrast to the zesty lemon flavor.
Picture this: a sunny afternoon, the kitchen filled with the bright scent of fresh lemons and the comforting warmth of baking cake. Mary Berry’s Crunchy-Top Lemon Cake has become my go-to treat for brightening any day. The moment you take a bite, the delightful crunch on top gives way to a moist, tangy lemon center that dances on your taste buds. Whether you’re sharing it with friends, enjoying a quiet moment alone, or celebrating a special occasion, this cake never fails to bring a smile to everyone’s face!
Ingredients
For the Cake:
- 1 cup (230g) unsalted butter, softened
- 1 cup + 4 tablespoons (240g) granulated sugar
- 2 extra-large eggs, beaten
- 3 cups (390g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons milk
- Zest of 2 lemons, finely grated
For the Crunchy Topping:
- Juice of 2 lemons
- 3/4 cup (150g) granulated sugar
Instructions
Get Ready: Fire up your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper. Grease them up so your cakes come out smoothly.
Mix Butter and Sugar: Grab a big mixing bowl and beat together the softened butter and 1 cup plus 4 tablespoons of sugar until it’s nice and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
Add Those Eggs: Slowly pour in the beaten eggs, mixing well after each addition to keep everything nice and smooth.
Dry Ingredients Time: In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps make sure everything is evenly mixed.
Combine Everything: Gradually add the dry ingredients to your butter-sugar mixture, alternating with the milk. Start and finish with the flour mixture, and mix just until it’s all combined. You want to keep the batter light!
Lemon Zest Magic: Stir in the finely grated lemon zest, making sure it’s spread out evenly for that awesome lemon flavor in every bite.
Bake It Up: Divide the batter evenly between your prepared cake pans. Smooth out the tops with a spatula and pop them into the oven. Let them bake for about 25-30 minutes, or until a toothpick comes out clean when you poke the center.
Make the Crunchy Topping: While your cakes are baking, mix the juice of 2 lemons with 3/4 cup of sugar in a small saucepan. Heat it up over medium heat, stirring all the time until the sugar melts and the mixture gets a bit syrupy.
Top the Cakes: Once the cakes are done, take them out of the oven and let them cool in the pans for about 10 minutes. Then move them to a wire rack set over a baking sheet. While they’re still warm, brush that lemon syrup all over the tops. It soaks in and creates that signature crunchy layer as the cakes cool down.
If you love a classic treat, make sure to explore our irresistible Swiss Roll Recipe. It’s just as decadent as the crowd-pleasing Mary Berry’s Crunchy-Top Lemon Cake.
Mary Berry’s Crunchy-Top Lemon Cake
Ingredients
Method
- Get Ready: Fire up your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper. Grease them up so your cakes come out smoothly.
- Mix Butter and Sugar: Grab a big mixing bowl and beat together the softened butter and 1 cup plus 4 tablespoons of sugar until it’s nice and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
- Add Those Eggs: Slowly pour in the beaten eggs, mixing well after each addition to keep everything nice and smooth.
- Dry Ingredients Time: In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps make sure everything is evenly mixed.
- Combine Everything: Gradually add the dry ingredients to your butter-sugar mixture, alternating with the milk. Start and finish with the flour mixture, and mix just until it’s all combined. You want to keep the batter light!
- Lemon Zest Magic: Stir in the finely grated lemon zest, making sure it’s spread out evenly for that awesome lemon flavor in every bite.
- Bake It Up: Divide the batter evenly between your prepared cake pans. Smooth out the tops with a spatula and pop them into the oven. Let them bake for about 25-30 minutes, or until a toothpick comes out clean when you poke the center.
- Make the Crunchy Topping: While your cakes are baking, mix the juice of 2 lemons with 3/4 cup of sugar in a small saucepan. Heat it up over medium heat, stirring all the time until the sugar melts and the mixture gets a bit syrupy.
- Top the Cakes: Once the cakes are done, take them out of the oven and let them cool in the pans for about 10 minutes. Then move them to a wire rack set over a baking sheet. While they’re still warm, brush that lemon syrup all over the tops. It soaks in and creates that signature crunchy layer as the cakes cool down.
Notes
Pro Tips
If your cake ends up sinking in the middle, don’t worry! Simply carve out the sunken area and fill it with your favorite softened fruits and a generous dollop of whipped cream. This quick fix not only salvages the cake but also transforms it into an even more delightful and visually appealing dessert.Nutritional Value (Per Serving)
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 60g
- Protein: 6g
- Fiber: 1g
- Sugar: 35g
Pro Tips
If your cake ends up sinking in the middle, don’t worry! Simply carve out the sunken area and fill it with your favorite softened fruits and a generous dollop of whipped cream. This quick fix not only salvages the cake but also transforms it into an even more delightful and visually appealing dessert.
Conclusion
Mary Berry’s Crunchy-Top Lemon Cake is a true testament to the magic of simple ingredients coming together to create something extraordinary. The balance of tangy lemon and sweet crunchy topping makes it a versatile dessert that’s perfect for any occasion. Give this recipe a try, and I’m sure it will become a beloved staple in your baking repertoire just as it has in mine!
