Description
Mary Berry’s Sunshine Cake is a soft, citrus-flavored sponge cake made with fresh orange or lemon zest. It’s baked to a golden finish, sometimes topped with a light glaze or dusting of icing sugar for extra sweetness. The cake’s bright flavor and tender crumb make it a refreshing alternative to heavy desserts, embodying Mary Berry’s signature style of simple yet elegant baking.
Ingredients
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- Self-raising flour (1 ½ cups / 180g) – gives the cake a light rise.
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- Caster sugar (¾ cup / 150g) – sweetens the sponge.
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- Unsalted butter (¾ cup / 170g, softened) – adds richness and softness.
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- Eggs (3 large) – bind the batter and give structure.
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- Orange zest (2 tbsp, from 1–2 oranges) – fresh citrus flavor.
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- Lemon zest (1 tbsp, optional) – adds extra brightness.
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- Milk (2–3 tbsp) – loosens the batter for a smooth texture.
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- Icing sugar (for dusting or glaze, optional) – finishing touch.
Instructions
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Preheat oven – set to 350°F (180°C) and line a round cake tin with parchment paper.
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Cream butter and sugar – beat until pale and fluffy.
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Add eggs – one at a time, mixing well after each addition.
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Fold in flour – gently mix in self-raising flour with a spatula.
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Add zest and milk – stir in orange (and optional lemon) zest with milk until smooth.
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Bake cake – pour batter into prepared tin and bake for 30–35 minutes until golden.
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Cool and serve – let cake cool on a wire rack before dusting with icing sugar or glazing.