Mary Berry Sunshine Cake Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
- Self-raising flour (1 ½ cups / 180g) – gives the cake a light rise.
-
- Caster sugar (¾ cup / 150g) – sweetens the sponge.
-
- Unsalted butter (¾ cup / 170g, softened) – adds richness and softness.
-
- Eggs (3 large) – bind the batter and give structure.
-
- Orange zest (2 tbsp, from 1–2 oranges) – fresh citrus flavor.
-
- Lemon zest (1 tbsp, optional) – adds extra brightness.
-
- Milk (2–3 tbsp) – loosens the batter for a smooth texture.
-
- Icing sugar (for dusting or glaze, optional) – finishing touch.
Instructions
-
Preheat oven – set to 350°F (180°C) and line a round cake tin with parchment paper.
-
Cream butter and sugar – beat until pale and fluffy.
-
Add eggs – one at a time, mixing well after each addition.
-
Fold in flour – gently mix in self-raising flour with a spatula.
-
Add zest and milk – stir in orange (and optional lemon) zest with milk until smooth.
-
Bake cake – pour batter into prepared tin and bake for 30–35 minutes until golden.
-
Cool and serve – let cake cool on a wire rack before dusting with icing sugar or glazing.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-sunshine-cake/