A lemon crunch cake from Mary Berry's 1994 Ultimate Cake Book has become a weekly staple in one family, with the recipe praised for its simplicity and texture. The bake, which features a crunchy topping that soaks into the warm sponge, has been repeatedly made by a devoted fan who previously focused on the cook's later works.
According to the recipe's guidance, the same crunchy topping can be used on traybakes and teabreads. The key step is pouring the topping over the cake while it is still warm, allowing the lemon to soak in while the sugar remains on top, creating a distinct contrast with the airy sponge.
The fan, who purchased the book to explore Berry's earlier creations, described the result as beautifully light and airy with a crisp topping. They also highlighted the ease of the method, particularly the tip to combine all ingredients in one go, making it a straightforward bake for any occasion.
Having made the cake countless times, the enthusiast ranks it among their all-time favourite bakes, noting that it has become a regular request at home. The recipe's enduring appeal lies in its balance of flavours and textures, proving that a three-decade-old dessert can still win over modern tastes.
