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mary berry apple lemon cake

Mary Berry's Apple Lemon Cake

Mary Berry's apple lemon cake is a delightful British dessert featuring layers of tender apples baked in a tangy lemon custard, topped with a light sponge cake. This easy recipe combines the sweetness of caramelized apples with bright citrus notes, creating a warm, comforting treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Servings: 6
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the Base:
  • 1¼ cups 300ml half-and-half
  • 6 tbsps lemon curd
  • 2 tbsps granulated sugar
  • 1 heaped tsp all-purpose flour
  • 1¾ pounds about 3–4 medium (750g) cooking apples, peeled, cored, and very thinly sliced
For the Topping:
  • 2 extra-large eggs
  • 1⅓ cups 175g all-purpose flour
  • ½ cup + 1 tbsp 115g granulated sugar
  • ½ cup 115g salted butter, softened
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsps milk
  • 1 –1½ tbsps demerara sugar

Method
 

  1. Begin by preheating your oven to 325°F and placing a heavy baking sheet inside to heat while you prepare the batter.
  2. Grease a 10 × 7-inch baking dish and set it aside. For the base, whisk together 1¼ cups (300ml) half-and-half, 6 tbsps lemon curd, 2 tbsps granulated sugar, and 1 heaped tsp all-purpose flour until well combined.
  3. Fold in the 1¾ pounds (about 3–4 medium or 750g) of cooking apples that you've peeled, cored, and very thinly sliced. Spread this mixture evenly across the prepared baking dish, ensuring the apple slices are distributed throughout the creamy lemon base.
  4. For the topping, beat together 2 extra-large eggs, 1⅓ cups (175g) all-purpose flour, ½ cup + 1 tbsp (115g) granulated sugar, ½ cup (115g) softened salted butter, 1 tbsp baking powder, ½ tsp salt, and 2 tbsps milk until the mixture is smooth and well combined.
  5. Gently spread this cake batter over the apples, being careful not to disturb the base layer. Sprinkle 1–1½ tbsps of demerara sugar across the top for texture and a golden finish.
  6. Place the baking dish on the preheated baking sheet and bake for approximately 30 minutes until the top turns golden brown.
  7. Once golden, cover the dish with foil to prevent over-browning and continue baking for another 45 minutes until the cake is fully cooked through and a skewer inserted into the center comes out clean.
  8. Allow the cake to cool slightly before serving, which will help the layers set properly and make the cake easier to portion.

Notes

What to Serve with Mary Berry Apple Lemon Cake

A warm slice of this apple lemon cake doesn’t really need backup, but pairing it right makes the whole experience feel more intentional. I’d serve it with something that doesn’t compete, just complements. A dollop of crème fraîche works beautifully, cutting through the sweetness without being too heavy. Vanilla ice cream is classic for a reason, especially if you’re serving it warm. Want to go full tea-time fancy? A pot of Earl Grey and some clotted cream on the side. Honestly, even just a cup of strong coffee makes it feel like you’ve got your life together.