If you’re craving a sweet treat that’s comforting, fruity, and full of tangy goodness, the Mary Berry Apple Cake with Lemon Curd Recipe is just what you need. This classic cake blends the moist richness of apples with the bright punch of lemon curd, making it an all-time favorite for tea parties, celebrations, or simply an afternoon indulgence.
Why the Mary Berry Apple Cake with Lemon Curd Recipe Stands Out
The Mary Berry Apple Cake with Lemon Curd Recipe is not just another cake—it’s a beautiful harmony of textures and flavors. The soft apple sponge base complements the creamy, citrusy lemon curd, creating a luscious bite every time. Plus, it’s beginner-friendly and yields impressive results.
Ingredients You’ll Need
For the Apple Cake
- 225g self-raising flour
- 175g caster sugar
- 2 tsp baking powder
- 2 large eggs
- 150ml sunflower oil
- 1 tsp vanilla extract
- 200g apples (peeled, cored, and grated)
- Zest of 1 lemon
For the Lemon Curd Filling
- 3 large egg yolks
- 100g caster sugar
- 50g unsalted butter
- Juice and zest of 2 lemons
Optional Decoration
- Icing sugar for dusting
- Apple slices or lemon zest curls
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 180°C/160°C fan. Grease and line two 20cm round cake tins.
Step 2: Prepare the Cake Batter
In a large bowl, sift the flour and baking powder. Stir in the sugar. In another bowl, whisk eggs, oil, and vanilla. Mix wet and dry ingredients, then fold in the grated apples and lemon zest.
Step 3: Bake
Divide batter between tins. Bake for 25–30 minutes or until a skewer comes out clean. Cool in tins for 10 minutes, then on wire racks.
Step 4: Make the Lemon Curd
In a saucepan over low heat, whisk yolks, sugar, lemon juice, and zest. Add butter and stir until thickened. Strain to remove zest bits, then cool.
Step 5: Assemble
Spread lemon curd between cake layers. Dust with icing sugar and garnish as desired.
Nutritional Table (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Sugar | 25g |
| Carbohydrates | 35g |
| Protein | 4g |
Tips for Perfecting the Mary Berry Apple Cake with Lemon Curd Recipe
Use Tart Apples
Granny Smith or Bramley apples provide a nice contrast to the sweet lemon curd.
Make Lemon Curd Ahead
It thickens as it cools, so prep it early for best results.
Don’t Overbake
Check early to keep the cake moist and prevent dryness.
Variations You’ll Love
Add Ginger
Grated ginger pairs beautifully with apples and lemon.
Nutty Crunch
Add chopped walnuts or almonds for texture.
Creamy Layer
Layer with whipped cream along with lemon curd for added indulgence.
Storing and Serving Suggestions
Storage
Store in an airtight container for up to 3 days. Refrigerate if using cream.
Freezing
Cake layers freeze well. Wrap tightly and freeze for up to a month (without curd).
Serving Tip
Best served slightly chilled or at room temperature with tea.
External Resource for More Apple Cake Ideas
For more fruity dessert inspiration, visit BBC Good Food’s Apple Cake Recipes.
Frequently Asked Questions
Can I use store-bought lemon curd?
Yes! But homemade has a fresher, tangier taste.
What apples are best?
Granny Smith, Braeburn, or Bramley apples are ideal.
Can I skip the lemon curd?
You can, but it’s the highlight! Try substituting with apple butter or cream cheese frosting.
Can I make it gluten-free?
Use a 1:1 gluten-free baking flour mix for similar results.
How do I know if it’s done baking?
The skewer test is key—insert into the center and it should come out clean
