This apple and lemon cake is a classic, buttery British bake with a tender crumb, juicy pockets of apple, and a bright lemon finish. It tastes fresh and comforting at the same time, with just enough citrus to lift the sweetness. The method is straightforward and very beginner-friendly, especially if you like simple all-in-one cakes. Allow about 20 minutes to prep and roughly 55 minutes to bake, so it is on the table in around 1 hour 15 minutes.
Ingredients
For the apple and lemon cake
- 225g unsalted butter, softened (plus extra for greasing)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Pinch of fine salt
- Finely grated zest of 2 lemons
- 2 tbsp milk
- 2 medium apples, peeled, cored and diced (about 300g prepared weight)
- 1 tbsp lemon juice (to toss with the apples)
- Baking parchment (for lining the tin)
For the lemon drizzle topping
- 150g icing sugar, sifted
- 2 to 3 tbsp lemon juice (add gradually)
To finish (optional, but lovely)
- 1 to 2 tbsp demerara sugar, for a light crunch
- A little extra lemon zest
How to Make Apple and Lemon Cake
Prepare the oven and tin
- Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cake bakes evenly.
- Line the tin: Grease a 2lb loaf tin (about 23 x 13cm) and line the base and sides with baking parchment, leaving a little overhang so you can lift the cake out easily.
Prep the apples
- Dice and brighten: Peel, core, and dice the apples into small pieces, roughly 1cm. Toss with 1 tbsp lemon juice to stop browning and to sharpen the flavour.
Mix the cake batter
- Combine the batter: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, salt, lemon zest, and milk. Beat until smooth and creamy. Stop once everything is well combined so the cake stays tender.
- Fold in the apples: Add the diced apples and fold through gently, just until evenly distributed.
Bake
- Fill the tin: Spoon the mixture into the prepared loaf tin and level the top with the back of a spoon.
- Bake: Bake for 50 to 60 minutes, until golden and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, but no wet batter).
- Protect the top if needed: If the cake is browning quickly, loosely cover with foil for the final 10 to 15 minutes.
Cool and add the lemon drizzle
- Cool properly: Leave the cake in the tin for 10 minutes, then lift out (using the parchment) and cool completely on a wire rack.
- Make the drizzle: Mix the icing sugar with 2 tbsp lemon juice. Add a little more juice, a teaspoon at a time, until you have a thick drizzle that slowly ribbons off a spoon.
- Finish: Spoon the drizzle over the cooled cake. Sprinkle with demerara sugar and a touch of extra zest if you like, then let it set before slicing.
Tips
Why did my cake sink in the middle?
The most common reasons are underbaking or overbeating the mixture. Check your oven runs true, bake until a skewer comes out clean, and stop mixing as soon as the batter is smooth.
How do I stop the apples from sinking?
Cut the apples into small, even dice and fold them in gently. Very large chunks are heavier and more likely to drop to the bottom. Also make sure your butter is properly softened so the batter holds air well.
How do I keep the loaf moist for days?
Do not overbake it, and let it cool completely before wrapping. The lemon drizzle also helps seal in moisture, so drizzle while the cake is cool and leave it to set before storing.
My drizzle disappeared into the cake. What happened?
If the cake is still warm, the icing sugar will melt and soak straight in. For a visible drizzle, wait until the loaf is completely cool and keep the drizzle fairly thick.
Serving Suggestions
- Serve in thick slices with a cup of tea or coffee.
- Add a spoonful of lightly whipped cream or crème fraîche.
- Warm a slice gently and serve with vanilla ice cream.
- Pack into lunchboxes, it travels well once the drizzle has set.
Storage
Room temperature
Store in an airtight container for up to 3 days. If your kitchen is warm, keep it in the coolest spot and avoid direct sunlight.
Refrigerator
You can refrigerate it for up to 5 days, tightly wrapped so it does not dry out. Bring slices to room temperature before serving for the best texture.
Freezing
Freeze the loaf (ideally without the drizzle) for up to 3 months. Wrap well in cling film and a layer of foil. Defrost overnight at room temperature, then drizzle and finish before serving.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 8 g
- Sodium: 180 mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.
FAQs
What apples work best for apple and lemon cake?
A sharp, firm apple gives the nicest balance against the sweet sponge. Bramley (cooking apples) are great for a tangier result, while Granny Smith works well if you prefer a firmer bite. Avoid very soft apples as they can turn mushy.
Can I bake this cake in a round tin instead of a loaf tin?
Yes. Use a deep 20cm round tin, grease and line it well, and start checking at around 40–45 minutes. It is done when the centre springs back and a skewer comes out clean.
Can I make this apple and lemon cake without self-raising flour?
Yes. Swap the self-raising flour for 225g plain flour and increase the baking powder to 2½ tsp. The texture will be very similar.
Can I freeze slices for quick snacks?
Absolutely. Slice the cooled cake, wrap slices individually, and freeze for up to 3 months. Defrost at room temperature for about an hour, or overnight in the fridge, then bring to room temperature before eating.
Apple and Lemon Drizzle Cake
Course: DessertCuisine: BritishDifficulty: Easy12
slices20
minutes55
minutes75
minutes320
kcal1
hour15
minutesA soft, buttery apple-studded sponge finished with a tangy lemon drizzle and a sprinkle of demerara sugar for a light crunch. Simple, reliable, and perfect with a cup of tea.
Ingredients
225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
Pinch of fine salt
Finely grated zest of 2 lemons
2 tbsp milk
2 medium apples, peeled, cored and diced (about 300g prepared weight)
1 tbsp lemon juice (for tossing the apples)
150g icing sugar, sifted
2–3 tbsp lemon juice (for the drizzle)
1–2 tbsp demerara sugar (optional, to finish)
Baking parchment (for lining the tin)
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line a 2lb loaf tin.
- Dice the apples and toss with 1 tbsp lemon juice.
- Beat butter, sugar, eggs, flour, baking powder, salt, lemon zest and milk until smooth.
- Fold in the apples, then spoon into the tin and level the top.
- Bake for 50–60 minutes until golden and a skewer comes out clean.
- Cool in the tin for 10 minutes, then lift out and cool completely on a rack.
- Mix icing sugar with lemon juice to make a thick, pourable drizzle.
- Spoon drizzle over the cooled cake and finish with demerara sugar if you like.
Notes
- Cut the apples into small, even dice so they soften nicely and distribute well.
- If the top colours too quickly, loosely cover with foil for the final 10–15 minutes.
- For neat slices, let the drizzle set for 20–30 minutes before cutting.
