This lemon cake is the perfect balance of soft, tender sponge and a crisp, crackly top. It’s a simple recipe, but the combination of fresh lemon flavor and a crunchy sugar topping elevates it to something special. Once you slice through the cake and hear that delightful crunch, you’ll understand why it’s a teatime favorite.
The first time I made this cake, I rushed and poured the topping too soon. The result? The sugar sank into the cake, and I lost that signature crunch. The lesson here: timing is everything. You want the cake to be warm, but not hot, before adding the topping.
This cake doesn’t need any embellishment, but it still manages to impress. Let me walk you through how to achieve that perfect lemony, crunchy finish.
Why This Recipe Works
- All-in-one method: No fuss, just mix, bake, and top.
- Lemon two ways: Zest in the batter and juice in the topping for a double citrus punch.
- The sugar topping: It doesn’t just sweeten—it forms a delicate, toffee-like crust that cracks under your knife.
This cake is perfect for teatime, light enough to enjoy after a meal, yet still impressive enough to serve for special occasions.
Ingredients + Why They Matter
- Butter: Adds richness to the sponge. Room temperature butter ensures smooth mixing.
- Caster Sugar: Lightens the crumb. Granulated sugar can be too coarse for the sponge.
- Self-Raising Flour & Baking Powder: The combination gives the cake lift without dryness.
- Eggs & Milk: Binds the batter and softens the crumb.
- Lemon Zest: Fresh lemon zest brings out the best citrus flavor in the batter.
- Lemon Juice & Sugar (Topping): This is where the magic happens—sweet and tangy with a perfect crunch.
Making It Yours (Without Ruining It)
- Try Orange or Lime: Swap the lemon for orange or lime for a different twist.
- Add Poppy Seeds: Stir in a teaspoon of poppy seeds for a classic lemon-poppy flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend, though the texture will be slightly more delicate.
- Dairy-Free: Substitute plant-based butter and non-dairy milk for a dairy-free version.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Topping sank in | Cake was too hot or underbaked | Wait 2-3 minutes after baking before topping |
| No crunch on top | Used icing sugar instead of granulated | Use caster or granulated sugar for texture |
| Cake stuck to tin | Didn’t line the tin properly | Always line the base of the tin |
| Sponge was dense | Overmixed batter or cold ingredients | Use room temperature butter and eggs |
How to Make Mary Berry’s Crunchy Top Lemon Cake
- Preheat oven: Set to 180°C / fan 160°C / gas 4. Grease and line an 18cm round tin.
- Make the batter: Beat together butter, sugar, flour, baking powder, eggs, milk, and lemon zest for 2 minutes until smooth.
- Bake: Pour the batter into the tin and bake for 35-40 minutes until golden and springy.
- Make the topping: Mix lemon juice and sugar.
- Add topping: As soon as the cake is out of the oven, prick the top with a skewer and spoon over the lemon-sugar mix. Let it soak and set.
- Cool: Let the cake cool in the tin, then remove and serve.
Tips from My Kitchen
- Use a skewer to gently poke holes in the warm cake before adding the topping—it helps the lemon soak in just the right amount.
- Granulated sugar creates the most defined crunch, but caster sugar works if you prefer a subtler top.
- For extra lemon flavor, add zest from a second lemon to the topping before pouring it over the cake.
Storage + Serving
- Room Temp: Keeps for 3 days in an airtight tin.
- Fridge: Lasts up to 5 days for a firmer texture—let it come to room temp before eating.
- Freezer: Wrap slices in cling film and freeze for up to 2 months. Defrost at room temperature.
Serve this cake as-is or with a little mascarpone or crème fraîche for a fancier treat.
Frequently Asked Questions
Q: Why isn’t my topping crunchy?
A: It could be that you used icing sugar or added the topping too early. Always use caster or granulated sugar, and wait a few minutes before topping.
Q: Can I make this in a loaf tin?
A: Yes! A 1lb loaf tin works—just bake for an extra 10-15 minutes and test with a skewer.
Q: Can I double the recipe for a larger cake?
A: Absolutely! Use a 20cm or 23cm tin and increase the baking time by 10-15 minutes.
Q: Is bottled lemon juice okay?
A: Fresh lemon juice makes a huge difference in flavor, so it’s best to use fresh lemons.
Q: Why does my cake sink in the middle?
A: This can happen if the cake is underbaked or if your raising agents are expired. Always test the center before removing from the oven.
Try More Cakes:
- Mary Berry Round Lemon Drizzle Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Lemon Victoria Sponge
- Mary Berry Lemon and Passion Fruit Cake
