For years, I have been a dedicated follower of Mary Berry's culinary wisdom, exploring numerous recipes from her extensive collection. My curiosity about her earlier work eventually led me to acquire a copy of her 1994 publication, The Ultimate Cake Book. Among its pages of accessible bakes, I discovered her crunchy top lemon cake – a true standout that has since become a weekly staple in my household.
The Enduring Appeal of a Classic Bake
This particular recipe has earned such a cherished place in our family's routine that I have lost count of how many times I have prepared it. The cake itself boasts a beautifully delicate and fluffy sponge, providing a perfect base for its defining feature: a glorious, crisp topping that offers a delightful contrast in texture.
Mary Berry's Expert Guidance
The recipe includes a clever tip from Mary Berry herself, which explains the secret to achieving that perfect crunch. "The same crunchy topping can be used on traybakes and teabreads," the guidance notes. "The secret is to pour the crunchy topping over the cake while it is still warm so that the lemon soaks in and the sugar stays on top." This simple yet effective technique ensures the flavours meld perfectly while preserving the topping's distinctive texture.
What truly won me over was the sheer simplicity of the method. Mary Berry's approach of combining all the cake ingredients in one go streamlines the process, making it an accessible and enjoyable bake for cooks of all skill levels.
Mary Berry's Lemon Crunch Cake Recipe
This recipe ranks among my all-time favourite bakes, one I return to time and again for its reliable results and crowd-pleasing qualities.
Ingredients
For the cake:
- 100g soft margarine
- 175g caster sugar
- 175g self-raising flour
- One teaspoon of baking powder
- Two eggs
- Four tablespoons of milk
- Finely grated rind of one lemon
For the crunchy topping:
- Juice of one lemon
- 100g caster sugar
Method
- Preheat your oven to 180°C (160°C for a fan-assisted oven). Lightly grease a 20cm deep round cake tin and line it with baking paper.
- Place all the cake ingredients into a large mixing bowl. Beat thoroughly for approximately two minutes until the mixture is smooth and well combined.
- Transfer the mixture into the prepared tin, using a spoon or spatula to smooth the surface evenly.
- Bake for around 30 minutes, or until the edges have begun to pull away from the tin and a skewer inserted into the centre comes out clean.
- While the cake is baking, prepare the topping by mixing the lemon juice and caster sugar together in a bowl until combined.
- As soon as the cake is removed from the oven and while it is still hot, evenly pour the lemony sugar mixture over the top.
- Allow the cake to cool completely in the tin before turning it out, carefully removing the lining paper, and serving.
This timeless recipe from Mary Berry's archives demonstrates how a well-crafted, straightforward bake can become a beloved family tradition, enjoyed week after week for its perfect balance of light sponge and irresistible crunchy topping.
