Mary Berry Crunchy Top Lemon Cake Recipe [Tips & Tricks]

If you’re looking for a dessert that perfectly balances tangy citrus and sweet indulgence, Mary Berry’s Crunchy Top Lemon Cake is a must-try!

This recipe brings together a wonderfully zesty lemon flavor with a golden, slightly crispy top that gives each bite a satisfying crunch. It’s the kind of cake that’s not only delicious but also easy to make, even for beginner bakers. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to impress with its light texture and bold lemony taste. Trust me, once you try it, you’ll be hooked!

Mary Berry Crunchy Top Lemon Cake Recipe

Ingredients Needed

Mary Berry’s Crunchy Top Lemon Cake is a delightful treat that combines the tanginess of lemon with a beautifully soft yet slightly crumbly texture, all crowned with a crisp, golden top. The ingredients for this cake are simple, but together they create a harmonious blend of flavors and textures. Here’s what you’ll need:

• For The Cake

  • Butter: 225g (unsalted, softened). The butter serves as the base for the cake batter, ensuring it’s rich and tender.
  • Caster Sugar: 225g. Caster sugar has a fine texture, which dissolves easily in the batter, contributing to a smooth cake crumb.
  • Self-Raising Flour: 225g. The self-raising flour helps the cake rise beautifully without the need for additional leavening agents.
  • Eggs: 4 large eggs, ideally at room temperature. Eggs bind the ingredients together and provide moisture and structure.
  • Lemon Zest: The zest of 2 lemons. Lemon zest is the key to infusing the cake with that bright, fresh lemon flavor.
  • Lemon Juice: 2 tablespoons. Fresh lemon juice adds a tangy depth to the flavor profile of the cake.
  • Milk: 2-3 tablespoons (adjust to the consistency of the batter). Milk helps achieve the perfect cake batter consistency, making it smooth and easy to work with.

• For The Crunchy Top

  • Butter: 50g (melted). This butter is mixed with the other ingredients to form a buttery, crunchy topping.
  • Caster Sugar: 50g. This sugar is combined with the butter and flour to create the sugary, crisp crust.
  • Self-Raising Flour: 50g. The small amount of self-raising flour in the topping ensures that it has some texture while still being delicate.
  • Lemon Zest: A teaspoon. Just a little zest in the topping reinforces that citrusy freshness.

Equipment Needed

To bake Mary Berry’s Crunchy Top Lemon Cake, you’ll need a few key kitchen tools to ensure that everything comes together perfectly:

• Mixer or Whisk: A stand mixer or handheld electric mixer will make the process of beating the butter and sugar much easier, creating a light and airy batter. If you don’t have a mixer, a good old-fashioned hand whisk can work too, though it will take a bit more effort.
• Bowl: A large mixing bowl for preparing the cake batter. It should be big enough to allow you to easily mix all the ingredients without spills.
• Spatula or Wooden Spoon: A spatula or spoon is essential for folding in the flour gently, especially to avoid overmixing and ensuring the batter remains airy.
• Grater: A microplane or fine grater is ideal for zesting the lemons. It’s important to use only the yellow part of the peel to avoid the bitter white pith.
• Measuring Spoons and Scales: Accurate measurements are crucial for achieving the right texture and flavor balance in your cake.
• 8-inch Round Cake Tin: This is the standard size for Mary Berry’s cake, allowing it to bake evenly and rise to the perfect height. You’ll need to grease and line it with baking paper to ensure the cake doesn’t stick.
• Cooling Rack: Once the cake is baked, a cooling rack allows air to circulate around the cake, preventing it from becoming soggy.

How To Make Mary Berry’s Crunchy Top Lemon Cake

Making this cake is relatively simple, but there are a few steps where you’ll want to be mindful to ensure the best results.

1. Prepare the Oven and Tin: Start by preheating your oven to 180°C (160°C fan) or 350°F. Grease and line your 8-inch round cake tin with baking paper.

2. Make the Cake Batter: In a large mixing bowl, beat together the softened butter and caster sugar using an electric mixer or whisk until the mixture is pale and fluffy. This will take about 3-4 minutes. Once light and creamy, add the eggs one at a time, mixing well between each addition. Make sure the eggs are at room temperature to avoid curdling.

3. Incorporate Dry Ingredients: Sift the self-raising flour and gently fold it into the mixture, along with the lemon zest and juice. Be careful not to overmix, as this could result in a dense cake. Finally, add the milk, a tablespoon at a time, until the batter reaches a soft dropping consistency.

4. Prepare the Crunchy Topping: In a separate bowl, mix the melted butter, caster sugar, self-raising flour, and lemon zest together until it forms a slightly crumbly texture. This will be sprinkled over the top of the cake batter before baking to give the cake its signature crunchy topping.

5. Assemble the Cake: Spoon the batter into the prepared cake tin and level the surface. Sprinkle the topping evenly over the top of the batter.

6. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown, and the crunchy top will have formed a beautiful, crackling crust.

7. Cool and Serve: Allow the cake to cool in the tin for 10 minutes, then turn it out onto a cooling rack to cool completely. Once cool, it’s ready to be served.

Expert Tips

1. Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature before you begin. Cold ingredients can cause the batter to seize up and create a dense cake.

2. Don’t Overmix the Batter: When folding in the flour, be gentle to avoid deflating the batter. Overmixing can result in a dense texture and affect the rise of the cake.

3. Zest the Lemons Correctly: Use a fine grater or microplane to zest your lemons. Avoid the bitter white pith, as this can impart an unpleasant flavor. Fresh zest gives the best flavor punch.

4. Monitor the Oven Temperature: Every oven is different, so check the cake a few minutes before the recommended baking time. If it’s browning too quickly on top, cover it loosely with foil to prevent over-browning.

5. Make It Ahead: This cake actually tastes even better the next day as the flavors have time to mature. It can be stored in an airtight container for up to 3 days.

Mary Berry’s Crunchy Top Lemon Cake is a wonderful example of how simple ingredients, when combined thoughtfully, can produce an extraordinary dessert. The cake’s tender crumb pairs beautifully with the slightly sugary, crunchy top, and the zing of lemon elevates it to something special.

Whether you’re baking for a celebration or simply indulging in a mid-week treat, this cake is sure to please. With its lovely balance of flavors and textures, it embodies everything we love about classic British baking: comforting, straightforward, and utterly delicious.

Easy Recipe Variations For Mary Berry’s Crunchy Top Lemon Cake

Mary Berry’s Crunchy Top Lemon Cake is already a deliciously fresh and zesty treat, but its versatility opens up the door for plenty of creative variations. These easy modifications can enhance the flavor, texture, and presentation of the cake, allowing you to personalize it to your liking.

1. Add a Fruity Twist with Berries

   While the cake’s original lemon flavor is delightful, adding fresh berries can take it to a whole new level. Blueberries, raspberries, or even blackberries can be folded into the batter or sprinkled on top before baking.

   This adds both color and a burst of additional tartness that complements the citrusy notes beautifully. For an even more luxurious touch, consider making a berry compote to drizzle over the cake after it’s baked.

2. Lemon and Lavender

   Lavender and lemon are a classic pairing, bringing out each other’s natural aromas. Simply add a teaspoon of culinary lavender to the cake batter for a subtle floral note.

   It’s important not to go overboard with lavender, as it can be quite potent. A lavender-scented syrup drizzled over the cake after baking also works wonderfully for an added layer of flavor.

3. Lemon and Poppy Seed

   A variation that’s both classic and delightful, adding poppy seeds to the cake batter will provide a little crunch and texture while maintaining the cake’s light and fluffy feel. The tiny seeds are the perfect contrast to the smooth lemon flavor, making every bite more interesting. For a playful touch, you can also sprinkle some poppy seeds on top of the crunchy lemon glaze.

4. Yogurt for Extra Moisture

   If you prefer a slightly denser, more moist cake, you can substitute part of the butter or milk with Greek yogurt. The yogurt will add creaminess while still allowing the lemon flavor to shine through. This variation works particularly well if you’re planning to make the cake in advance, as the yogurt helps the cake retain moisture longer.

5. Coconut Lemon Cake

   For those who love coconut, this variation involves adding shredded coconut to the batter and a bit of coconut extract. The coconut gives the cake an extra chewiness and enhances the overall texture, while the lemon maintains its fresh, citrusy zing. You could also toast some shredded coconut and sprinkle it on top for an added crunch, providing a contrast to the cake’s soft interior.

6. Vegan Lemon Cake

   For a dairy-free and egg-free version, replace the eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Substitute the butter with vegan margarine or coconut oil, and choose a non-dairy milk like almond or oat milk. The cake’s lemony flavor will still come through beautifully, and the texture remains light and fluffy, proving that you can enjoy a vibrant lemon cake while accommodating dietary needs.

Best Practices To Store Leftovers

After the last slice of Mary Berry’s Crunchy Top Lemon Cake has been enjoyed, storing leftovers properly ensures the cake retains its freshness and flavor. Lemon cakes, like many citrus desserts, can dry out or lose their delightful crunch if not stored properly. Here are some best practices to ensure your leftover cake stays as fresh as possible:

1. Cool Completely Before Storing

   Always let the cake cool completely before storing it. Placing a warm cake in a container traps moisture, which can result in soggy cake. Allow the cake to sit at room temperature for at least an hour, depending on its size, before wrapping it up.

2. Use an Airtight Container

   For optimal freshness, place your leftover cake in an airtight container. This helps prevent it from absorbing unwanted odors from your fridge and keeps it moist. If you don’t have a container large enough, you can wrap the cake in plastic wrap and then place it in a resealable plastic bag to create a similar airtight effect.

3. Refrigeration or Room Temperature?

   Lemon cakes, like this one, do well at room temperature for up to 2 days, especially if the weather is cool. If your home is particularly warm or you’ve made the cake in advance, it’s best to store it in the refrigerator.

   The fridge helps preserve the texture and freshness of the cake but can cause the crunchy top to lose some of its crispness. To restore some of that crunch, you can briefly toast individual slices in the oven for a few minutes at a low temperature.

4. Freezing Leftovers

   If you’ve made a larger batch or want to save some for later, freezing Mary Berry’s Crunchy Top Lemon Cake is a fantastic option. Slice the cake into individual pieces and wrap them tightly in plastic wrap.

   Then, place the wrapped slices in a freezer-safe bag or container to prevent freezer burn. When ready to enjoy, let the cake thaw in the refrigerator overnight, and if desired, reheat slices gently in the oven to bring back some of the fresh flavor and texture.

What Goes Well With Crunchy Top Lemon Cake

Mary Berry’s Crunchy Top Lemon Cake is a refreshing, tangy treat that pairs well with a variety of accompaniments. Whether you’re serving it for afternoon tea, as a dessert after a meal, or as part of a brunch spread, these pairings can enhance the experience:

1. Creamy Whipped Cream or Clotted Cream

   A dollop of lightly whipped cream or rich clotted cream adds a luscious, creamy contrast to the sharpness of the lemon cake. The creaminess balances out the cake’s citrusy zing, creating a wonderfully smooth bite. This combination is especially popular at afternoon tea and elevates the cake’s overall richness.

2. Berry Compote or Fresh Berries

   As mentioned, fresh berries are an excellent pairing for the lemony cake, either mixed into the batter or served as a topping. A sweet berry compote can be drizzled over the top of the cake for an extra burst of flavor, adding a layer of fruity sweetness that complements the lemon’s tang.

3. Tea or Coffee

   The cake’s light and zesty flavor makes it a perfect companion for a hot cup of tea or coffee. If you’re serving it for afternoon tea, consider pairing it with a fragrant Earl Grey or green tea. For coffee lovers, a rich espresso or cappuccino provides a pleasant contrast to the cake’s sweetness and citrus.

4. Lemon Curd

   If you can’t get enough of the lemon flavor, serving a side of lemon curd with the cake is an excellent choice. The velvety curd enhances the lemony notes in the cake, creating an indulgent dessert experience. A spoonful of lemon curd adds a decadent and tangy layer that balances the cake’s sweetness.

5. Ice Cream

   Vanilla or lemon-flavored ice cream pairs beautifully with the lemon cake, especially when the cake is served warm or slightly toasted. The cold, creamy ice cream contrasts perfectly with the soft and airy cake, creating a decadent dessert combination that is both refreshing and indulgent.

Conclusion

Mary Berry’s Crunchy Top Lemon Cake is a true crowd-pleaser, with its irresistible balance of tart lemon flavor and delicate, crunchy topping. The variations on this classic recipe are endless, allowing you to tailor the cake to suit your tastes or occasion.

From adding fresh berries to making it vegan-friendly, each variation brings something unique to the table. When it comes to storing leftovers, proper care ensures the cake stays fresh and delicious for days to come.

Whether enjoyed on its own, with a dollop of cream, or paired with a cup of tea, this lemon cake is a versatile dessert that never fails to impress. So, whether you’re baking it for a special event or simply to treat yourself, Mary Berry’s Crunchy Top Lemon Cake remains a timeless and delightful choice for any occasion.

FAQs

What Makes Mary Berry’s Crunchy Top Lemon Cake Unique?

The unique aspect of Mary Berry’s Crunchy Top Lemon Cake lies in its combination of a tangy lemon flavor, a light and airy sponge, and a sugary, crisp topping that creates a delightful texture contrast. The topping adds an extra burst of sweetness and crunch to the zesty lemon base.

What Ingredients Are Needed For Mary Berry’s Crunchy Top Lemon Cake?

Key ingredients for Mary Berry’s Crunchy Top Lemon Cake include self-raising flour, butter, sugar, eggs, lemon zest, lemon juice, and a pinch of salt. For the crunchy topping, caster sugar and lemon juice are used to create that signature sweet, crunchy finish.

Can I Make Mary Berry’s Crunchy Top Lemon Cake Ahead Of Time?

Yes, this cake can be made in advance. It keeps well for 2-3 days when stored in an airtight container at room temperature.

You can also freeze the cake before adding the crunchy topping, which will keep for up to 3 months. Simply defrost and add the topping before serving.

How Can I Achieve A Perfect Crunchy Topping For The Cake?

To achieve the perfect crunchy topping, ensure you sprinkle the sugar evenly on top of the cake batter just before baking. The sugar should be finely ground (caster sugar works best), and you can add a little lemon juice to help it caramelize during baking, giving it a crisp texture.

What Can I Substitute For Self-raising Flour In The Recipe?

If you don’t have self-raising flour, you can substitute it with plain flour and add 2 teaspoons of baking powder for every 225g of plain flour. This will help the cake rise and achieve the light, fluffy texture that makes Mary Berry’s cake so delicious.

Can I Use A Different Citrus Fruit In Place Of Lemons?

While Mary Berry’s Crunchy Top Lemon Cake is best made with lemons, you can experiment with other citrus fruits like oranges or limes. Keep in mind that the flavor profile will change, but the cake will still have a refreshing citrusy zing.

Is There A Gluten-free Version Of Mary Berry’s Crunchy Top Lemon Cake?

Yes, you can make a gluten-free version of Mary Berry’s Crunchy Top Lemon Cake by substituting the self-raising flour with a gluten-free flour blend. Be sure to use a gluten-free self-raising flour blend that includes the necessary leavening agents.

How Long Does It Take To Bake Mary Berry’s Crunchy Top Lemon Cake?

Mary Berry’s Crunchy Top Lemon Cake typically takes around 25-30 minutes to bake at 180°C (350°F). It is important to check the cake by inserting a skewer or toothpick into the center-if it comes out clean, the cake is ready.

Can I Make The Lemon Cake Using A Stand Mixer?

Yes, you can use a stand mixer to prepare the cake. Simply cream the butter and sugar together using the paddle attachment until light and fluffy.

Then, add the eggs one at a time, followed by the lemon zest and juice, and finally the dry ingredients. The stand mixer helps speed up the process and ensures a smooth batter.

What Is The Best Way To Store Mary Berry’s Crunchy Top Lemon Cake?

Store Mary Berry’s Crunchy Top Lemon Cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can freeze the cake (without the crunchy topping) for up to 3 months. When ready to serve, defrost it and add the topping just before serving.