This apple and lemon curd cake is a beautifully simple, Mary Berry-style sandwich sponge with a soft, buttery crumb, plenty of fresh apple, and a bright, tangy lemon curd filling. The apples keep the cake moist and tender, while the lemon curd and cream bring a lively citrus finish that cuts through the sweetness. It’s an easy, reliable bake that looks special without being fussy. Plan on about 1 hour 30 minutes total, including cooling and assembling.
Ingredients
For the apple sponge
- 225g unsalted butter, softened (or baking spread)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- Pinch of fine salt
- 2 tbsp milk
- Finely grated zest of 1 lemon
- 2 medium cooking apples (about 250g peeled weight), peeled, cored, and coarsely grated
- 1 tsp ground cinnamon (optional, but lovely with apple)
For the lemon curd filling
- 220g lemon curd
For the lemon cream (light and stable)
- 250ml double cream, cold
- 100g mascarpone
- 2 tbsp icing sugar
- 1 tbsp lemon juice
For the topping (optional but pretty)
- 1 apple, thinly sliced
- 2 tbsp apricot jam, warmed (to glaze)
- Icing sugar, to dust
How to Make Mary Berry Apple and Lemon Curd Cake
- Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease two 20cm (8-inch) sandwich tins, line the bases with baking parchment, then lightly grease the parchment too.
- Prep the apples: Peel and core the apples, then coarsely grate them. Squeeze the grated apple lightly in your hands to remove excess juice, then set aside.
- Mix the sponge (all-in-one): Add the butter, sugar, eggs, self-raising flour, baking powder, salt, lemon zest, and milk to a large mixing bowl. Beat with an electric mixer for 1 to 2 minutes until smooth, pale, and well combined.
- Fold in the apple: Add the grated apple (and cinnamon, if using). Fold gently with a spatula until evenly distributed. The batter will look slightly looser than a plain Victoria sponge, and that’s exactly right.
- Fill the tins: Divide the mixture evenly between the tins and level the tops. A small offset spatula or the back of a spoon makes this easy.
- Bake: Bake for 22 to 25 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean. If your oven runs hot, start checking at 20 minutes.
- Cool properly: Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack. Peel off the parchment and leave to cool completely before filling.
- Make the lemon cream: Whip the double cream with the icing sugar and lemon juice to soft peaks. Add the mascarpone and beat briefly until the cream is thicker and holds its shape. Stop as soon as it looks spreadable.
- Assemble: Place one sponge on a serving plate. Spread the lemon curd over the top, then spoon on the lemon cream and gently spread it to the edges. Top with the second sponge.
- Finish and serve: Dust with icing sugar, or decorate with thin apple slices brushed with warm apricot jam for a glossy finish. Slice with a sharp serrated knife.
Tips
Why is my apple sponge heavy?
Heavy sponge usually comes from overmixing once the flour is in, or butter that was too cold to cream properly. Beat the all-in-one mixture just until smooth, and make sure your butter is genuinely soft (it should press easily with a finger).
How do I stop the apples making the cake wet?
Squeeze the grated apple lightly before adding it to the bowl. You’re not trying to dry it out, just remove the excess juice so the cake bakes up tender rather than soggy.
How do I stop the filling sliding out?
Let the sponges cool completely, then use mascarpone in the lemon cream and whip only until thick. If your kitchen is warm, chill the assembled cake for 30 minutes before slicing.
How do I get neat layers and clean slices?
Use a serrated knife and a gentle sawing motion. For especially neat slices, chill the cake briefly, wipe the knife between cuts, and avoid pressing down too hard.
Serving Suggestions
- Serve with a cup of tea, Earl Grey is particularly good with the lemon.
- Add a spoonful of extra lemon curd on the side for anyone who likes it sharper.
- Pair with fresh berries for a slightly lighter finish.
- For dessert, serve with softly whipped cream or vanilla ice cream.
Storage
Room temperature
If the cake is filled with lemon cream, it’s best not to leave it out for long. You can keep it at cool room temperature for up to 4 hours if your kitchen isn’t warm.
Refrigerator
Store the assembled cake in an airtight container in the fridge for up to 3 days. Bring slices to room temperature for 20 to 30 minutes before serving for the best flavour and texture.
Freezing
Freeze the unfilled sponges only. Wrap each sponge layer tightly in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped), then fill fresh with lemon curd and cream.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 46 g
- Protein: 6 g
- Fat: 24 g
- Saturated fat: 14 g
- Sodium: 220 mg
Disclaimer: Nutrition values are estimates and will vary based on the specific ingredients and brands you use.
FAQs
Can I make this cake with eating apples instead of cooking apples?
Yes. Eating apples (like Gala or Pink Lady) work well and give a sweeter, milder flavour. The sponge may be slightly less tangy than when made with cooking apples, but the lemon curd balances it nicely.
Can I use shop-bought lemon curd?
Absolutely. A good-quality jar of lemon curd works perfectly here and keeps the recipe quick and reliable. If your lemon curd is very runny, chill it briefly before spreading so it stays in a neat layer.
Do I have to use mascarpone in the lemon cream?
No, but it helps the filling hold its shape, especially in warmer kitchens. If you skip it, whip the double cream a little firmer and consider chilling the assembled cake before slicing.
What tins should I use if I only have one 20cm tin?
You can bake the sponge in one deep 20cm tin, then slice it into two layers once completely cool. Increase baking time to about 40–50 minutes and loosely cover with foil if the top browns too quickly.
Can I make this as a traybake instead?
Yes. Bake in a lined 23 x 30cm tin for about 30–35 minutes. Cool completely, then spread over the lemon curd and lemon cream as a topping rather than sandwiching the cake.
Apple and Lemon Curd Cake
Course: DessertCuisine: BritishDifficulty: Easy12
slices25
minutes25
minutes90
minutes420
kcal50
minutesMoist apple sponge layers sandwiched with tangy lemon curd and a light lemon cream. An easy, Mary Berry-inspired British cake that’s perfect with a cup of tea.
Ingredients
225g unsalted butter, softened (or baking spread)
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
Pinch of fine salt
2 tbsp milk
Finely grated zest of 1 lemon
2 medium cooking apples (about 250g peeled weight), peeled, cored, and coarsely grated
1 tsp ground cinnamon (optional)
220g lemon curd
250ml double cream, cold
100g mascarpone (helps stabilise the filling)
2 tbsp icing sugar
1 tbsp lemon juice
1 apple, thinly sliced (optional topping)
2 tbsp apricot jam, warmed (optional glaze)
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) sandwich tins with baking parchment.
- Squeeze the grated apple lightly in your hands to remove excess juice, then set aside.
- Put the butter, caster sugar, eggs, flour, baking powder, salt, lemon zest, and milk into a large bowl.
- Beat for 1–2 minutes until pale and smooth, then fold in the grated apple (and cinnamon, if using).
- Divide the mixture between the tins, level the tops, and bake for 22–25 minutes until golden and springy.
- Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
- Whip the double cream with icing sugar and lemon juice to soft peaks, then briefly beat in the mascarpone until just thickened.
- Spread lemon curd over the first sponge, top with lemon cream, then sandwich with the second sponge.
- Top with apple slices and apricot glaze if using, or simply dust with icing sugar. Slice and serve.
Notes
- Squeeze the grated apple lightly so the sponge stays tender, not wet.
- For neat slices, chill the assembled cake for 30–45 minutes before cutting.
- If you skip mascarpone, whip the cream slightly firmer so the filling holds its shape.
