This Crunchy Top Lemon Cake is a simple yet delicious classic! The soft, buttery sponge is infused with fresh lemon zest, while the sugar and lemon juice topping creates a beautifully crisp and tangy layer. The key is to pour the topping over the warm cake, allowing the lemon to soak in while keeping the sugar crunchy. Perfect for afternoon tea or as a light dessert!
Ingredients Needed
For the Cake:
- 100g (4oz) butter, softened
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 1 level tsp baking powder
- 2 large eggs, beaten
- 4 tbsp milk
- Finely grated zest of 1 lemon
For the Crunchy Topping:
- Juice of 1 lemon
- 100g (4oz) caster or granulated sugar
How To Make Crunchy Top Lemon Cake
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Grease an 18cm (7in) deep round cake tin and line the base with baking parchment.
- Make the cake batter: In a large bowl, beat together the butter, sugar, flour, baking powder, eggs, milk, and lemon zest for about 2 minutes, until smooth and fully combined.
- Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for 35–40 minutes, or until the cake has slightly pulled away from the sides of the tin and springs back when lightly pressed in the centre.
- Prepare the crunchy topping: While the cake is baking, mix the lemon juice and sugar in a bowl until blended.
- Add the topping: Once the cake is out of the oven, immediately pour the lemon-sugar mixture over the hot cake, spreading it evenly. The lemon will soak in, and the sugar will form a crunchy topping as it cools.
- Cool and serve: Leave the cake to cool completely in the tin before turning it out. Peel off the parchment and serve as is or with clotted cream or mascarpone for an extra treat!
Recipe Tips
- Use fresh lemon zest and juice for the best flavour—bottled lemon juice won’t give the same freshness.
- Don’t skip lining the tin—this helps remove the cake easily without breaking.
- Pour the topping over while the cake is hot to allow the lemon to soak in while keeping the sugar crunchy.
- Check for doneness by gently pressing the centre—if it springs back, it’s ready.
- If the cake sinks in the middle, cut out the centre, fill it with whipped cream and fresh fruit, and serve it as a dessert!
How To Store Leftovers
At Room Temperature: Store in an airtight container for up to 3 days.
In the Fridge: If you prefer a firmer texture, refrigerate for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap slices in cling film and freeze for up to 2 months. Defrost at room temperature before serving.
Try More Cakes:
- Mary Berry Round Lemon Drizzle Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Lemon Victoria Sponge
- Mary Berry Lemon and Passion Fruit Cake
Mary Berry Crunchy Top Lemon Cake
Description
This Crunchy Top Lemon Cake is soft, buttery, and bursting with fresh lemon flavour. A simple lemon sugar topping gives it a crisp, tangy finish. Perfect for afternoon tea, light desserts, or a homemade treat, this easy lemon drizzle-style cake is a must-try!
Ingredients
For the Cake:
For the Crunchy Topping:
Instructions
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Grease an 18cm (7in) deep round cake tin and line the base with baking parchment.
- Make the cake batter: In a large bowl, beat together the butter, sugar, flour, baking powder, eggs, milk, and lemon zest for about 2 minutes, until smooth and fully combined.
- Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for 35–40 minutes, or until the cake has slightly pulled away from the sides of the tin and springs back when lightly pressed in the centre.
- Prepare the crunchy topping: While the cake is baking, mix the lemon juice and sugar in a bowl until blended.
- Add the topping: Once the cake is out of the oven, immediately pour the lemon-sugar mixture over the hot cake, spreading it evenly. The lemon will soak in, and the sugar will form a crunchy topping as it cools.
- Cool and serve: Leave the cake to cool completely in the tin before turning it out. Peel off the parchment and serve as is or with clotted cream or mascarpone for an extra treat!