Mary Berry Orange and Lemon Cake Recipe

This soft, zesty Mary Berry Orange and Lemon Cake is made with fresh citrus zest and self-raising flour, and ready in 55 minutes. The warm cake absorbs the fresh orange and lemon juice drizzle, creating a beautiful crisp sugar crust on top. I find the combination of the two citrus fruits gives a beautifully balanced, sweet but tangy finish.

Why This Classic Works

I used to think sticking to just lemon was the best approach for a drizzle cake. Adding orange zest into the batter brings a subtle sweetness that rounds out the sharp lemon flavour beautifully.

The all-in-one method is completely foolproof, provided your butter is properly softened before mixing. Pouring the citrus sugar glaze over the cake while it is still warm is the secret to getting that signature crunchy topping.

Mary Berry Orange and Lemon Cake Ingredients

• 225g softened butter or baking spread
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 2 tbsp milk
• Zest of 1 large orange
• Zest of 1 lemon

For the Crunchy Glaze

• Juice of 1 large orange
• Juice of 1 lemon
• 175g granulated sugar

How To Make Mary Berry Orange and Lemon Cake

1. 1. Preheat and line: Preheat your oven to 180°C (160°C Fan) and line a 20cm by 30cm traybake tin with baking paper.
2. 2. Mix the batter: Place the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, orange zest, and lemon zest into a large bowl. Beat for 2 minutes until smooth and thoroughly combined.
3. 3. Bake the sponge: Turn the mixture into the prepared tin, levelling the top gently with a spatula. Bake for 35 to 40 minutes until golden and springing back to the touch.
4. 4. Prepare the glaze: While the cake bakes, mix the fresh orange juice, lemon juice, and granulated sugar in a small bowl to create the crunch topping.
5. 5. Apply the drizzle: Remove the cake from the oven and leave it in the tin. Spoon the citrus sugar mixture evenly over the warm sponge, then leave it to cool completely before slicing.

Recipe Tips

• Use properly softened butter: If your butter is too cold, the all-in-one method will leave unmixed lumps in the sponge.
• Spoon over warm cake: The sponge must be warm so it absorbs the citrus juices while leaving the sugar crystals on top.
• Do not overmix: Stop beating as soon as the batter is smooth to keep the cake texture light and airy.

What To Serve With Orange and Lemon Cake

This citrus sponge is brilliant on its own with a strong cup of Earl Grey tea. If serving as a dessert, a spoonful of clotted cream or a simple dollop of mascarpone helps cut through the sweetness.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also freeze the baked sponge without the sugar crunch topping for up to three months.

FAQs

Can I use baking spread instead of butter?
Baking spread works brilliantly for an all-in-one sponge. It actually helps create a lighter texture and mixes easily straight from the fridge.

Why did my cake sink in the middle?
This usually happens if the oven door is opened too early or if there was too much baking powder. Check your oven temperature and measure raising agents carefully.

Can I bake this in a round tin?
Yes, you can divide the mixture between two 20cm sandwich tins. Reduce the baking time to roughly 25 minutes to account for the thinner layers.

Nutrition

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Mousse Cake Recipe
• Mary Berry Moist Apple Cake Recipe
• Mary Berry Mini Apple and Almond Cakes Recipe