Mary Berry Orange And Lemon Cake Recipe

Mary Berry’s Orange and Lemon Cake is a zesty, refreshing treat with layers of citrus flavor. This cake combines the sweetness of orange and the tartness of lemon in a moist, light sponge, topped with a citrus glaze for an extra burst of flavor. Perfect for afternoon tea, family gatherings, or a summery dessert!

What is Mary Berry’s Orange and Lemon Cake?

Mary Berry’s Orange and Lemon Cake is a citrus-flavored sponge cake made with both orange and lemon zest, bringing a vibrant blend of sweet and tart flavors. Topped with a tangy glaze, this cake is easy to make and a great way to showcase fresh citrus flavors.

Other Popular Recipes

• Mary Berry Eccles Cakes
• Mary Berry Manor House Cake
• Delia Smith Banana Bread

Why You Should Try This Recipe

• Bursting with Citrus Flavor: Perfect for lemon and orange lovers.
• Easy to Make: Simple, classic ingredients make this cake a breeze.
• Light and Refreshing: Ideal for spring or summer occasions.
• Versatile Serving Options: Great on its own or with whipped cream or berries.
• Perfect for Any Occasion: A delightful dessert for gatherings or tea time.

Ingredients Needed to Make Mary Berry’s Orange and Lemon Cake

For the Cake

• 225g (1 cup) Unsalted Butter (softened): Adds moisture and richness.
• 225g (1 cup) Caster Sugar: Sweetens the cake and balances the citrus.
• 275g (2 1/4 cups) Self-Raising Flour: Provides structure and rise.
• 2 tsp Baking Powder: Ensures a light, fluffy texture.
• 4 Large Eggs: Binds the ingredients and gives the cake structure.
• 2 tbsp Milk: Keeps the batter smooth and moist.
• Zest of 1 Orange: Adds sweet, vibrant citrus flavor.
• Zest of 1 Lemon: Adds tartness and complements the orange zest.

For the Citrus Glaze

• 100g (3/4 cup) Icing Sugar: Sweetens the glaze.
• Juice of 1 Orange: For the glaze’s citrus flavor.
• Juice of 1 Lemon: Adds tartness to the glaze.

Instructions to Make Mary Berry’s Orange and Lemon Cake

Step 1. Preheat the Oven and Prepare the Pan

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy, about 2-3 minutes.

Step 3. Add Eggs and Milk

Add the eggs one at a time, mixing well after each addition. Add the milk and beat until the mixture is smooth and well combined.

Step 4. Add Zest and Dry Ingredients

Stir in the orange and lemon zest, then sift in the self-raising flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light.

Step 5. Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.

Step 6. Prepare the Citrus Glaze

While the cake is baking, prepare the glaze. In a small bowl, mix the icing sugar with the orange and lemon juice, stirring until smooth.

Step 7. Glaze the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. While still warm, poke small holes in the cake with a skewer and drizzle the citrus glaze over the top, allowing it to soak in.

Step 8. Cool and Serve

Let the cake cool completely before serving. Enjoy as-is, or with a dollop of whipped cream and fresh berries.

What Goes Well With Orange and Lemon Cake

• Whipped Cream – Adds a creamy balance to the citrus.
• Vanilla Ice Cream – Complements the citrus flavors.
• Fresh Berries – Adds a pop of color and sweetness.
• Cup of Tea or Coffee – Complements the cake’s light flavors.
• Dusting of Powdered Sugar – Simple and elegant decoration.

Expert Tips for Making the Best Orange and Lemon Cake

To make the best citrus cake, keep these tips in mind:

• Use Fresh Citrus Zest and Juice – Fresh zest and juice bring the most vibrant flavors.
• Avoid Overmixing – Overmixing can make the cake dense; fold ingredients gently.
• Use a Toothpick to Create Holes – This allows the glaze to soak into the cake for extra flavor.
• Serve Slightly Warm – This cake is especially delicious when served slightly warm.

Easy Variations of Mary Berry’s Orange and Lemon Cake

Try these variations to customize the flavors:

• Add a Vanilla Glaze – Drizzle a simple vanilla glaze over the top for extra sweetness.
• Incorporate Poppy Seeds – Add a tablespoon of poppy seeds for texture and flavor.
• Use Lime Zest – Replace lemon zest with lime for a different citrus flavor.
• Add a Cream Cheese Frosting – Top with cream cheese frosting for a richer dessert.
• Make it Gluten-Free – Substitute with gluten-free self-raising flour.

Best Practices to Store Orange and Lemon Cake

• Store at Room Temperature – Keep in an airtight container for up to 3 days.
• Refrigerate for Longer Storage – Store in the fridge for up to 5 days; bring to room temperature before serving.
• Freeze for Up to 2 Months – Wrap slices individually in plastic wrap and freeze. Thaw at room temperature before serving.

Best Practices to Reheat Orange and Lemon Cake

• Oven Reheat – Warm the cake in a preheated oven at 160°C (320°F) for 5-10 minutes.
• Microwave Reheat – Microwave individual slices for about 10 seconds.
• Serve Warm – This cake is best enjoyed slightly warm or at room temperature.

How Can I Make Orange and Lemon Cake Healthier?

• Use Whole Wheat Flour – Substitute part of the self-raising flour with whole wheat for added fiber.
• Reduce Sugar – Use less caster sugar in the batter to lower sweetness.
• Add Fresh Berries – Serve with fresh berries for added nutrients.
• Use Greek Yogurt – Add a dollop of Greek yogurt instead of cream or ice cream.
• Reduce Glaze – Use only half of the glaze for a lighter version.

Nutrition Value (per serving)

• Calories: 300
• Carbohydrates: 40g
• Protein: 5g
• Fat: 14g
• Fiber: 2g
• Sugar: 28g

FAQs

Can I Use Only Orange or Only Lemon in This Cake?

Yes, you can use only orange or only lemon if you prefer a single citrus flavor. Just double the zest and juice of the chosen fruit to maintain the same flavor intensity.

How Do I Make the Cake Extra Moist?

For an extra moist cake, ensure you do not overmix the batter, which can make the cake dense. Also, pouring the glaze over the cake while it’s still warm helps it absorb the citrus juice, adding more moisture.

Can I Freeze Mary Berry’s Orange and Lemon Cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 2 months. Thaw it at room temperature before serving, and if desired, drizzle fresh glaze on top to restore its vibrant flavor.

What’s the Best Way to Store Orange and Lemon Cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days, bringing it to room temperature before serving for the best texture.

Final Words

Mary Berry’s Orange and Lemon Cake is a beautifully balanced, citrus-infused treat that’s perfect for any occasion. With its light texture, refreshing flavor, and easy preparation, this cake is a wonderful addition to any dessert table. Enjoy each slice with family and friends!

More By British Baking Recipes

• Mary Berry Lemon Drizzle Traybake
• Mary Berry Rock Cakes
• Delia Smith Rock Cakes
• Mary Berry Treacle Scones

Print