Mary Berry Lemon and Passion Fruit Cake

This cake had me swearing under my breath and licking the spoon—sometimes at the same time.

I first made this Lemon and Passion Fruit beauty on a sweaty Sunday afternoon when my fridge had one last lemon, a few squishy passion fruits, and half a tub of double cream I didn’t want to waste. It should have been a breezy bake—whisk and go—but I’ll be honest: my first attempt looked like a tropical trifle disaster. The sponge was underbaked, the cream slid off like sunscreen on a hot beach, and I forgot to dry the passion fruit pulp. Total slip ‘n slide.

But I’m stubborn. And after three (yes, three) retests, I figured out how to balance the zingy lemon, the mellow cream, and that gloriously tart fruit without it collapsing like a soggy soufflé.

Let me show you how I fixed it.

WHY THIS ONE WORKS SO WELL

I didn’t think the lemon curd layer would do much. I was wrong.

What makes this cake sing is the triple-whammy layering: sharp lemon curd, whipped cream, and tart passion fruit pulp. It keeps the whole thing tasting light even though it’s stacked and rich.

Also? Most recipes under-whip the cream or overdo the sugar. Mary’s version keeps it just sweet enough to let the fruit shine—and when you whisk the cream to soft peaks only, it spreads like silk and holds better too.

INGREDIENTS + WHY THEY MATTER

• Baking Spread (225g) – Gives a lighter, fluffier texture than butter. I once tried butter out of habit, but the sponge came out a bit dense.
• Self-Raising Flour (225g) – No faff with adding extra raising agents. Just don’t swap for plain flour—it won’t rise the same.
• Caster Sugar (225g) – Fine enough to dissolve quickly in the mix. Granulated made it gritty, trust me.
• Lemon Zest (1 small lemon) – Don’t skip this—it’s what makes the sponge smell like sunshine.
• Double Cream (450ml) – Needs to be cold. Warm cream = sloppy mess.
• Passion Fruit (4) – You want ripe ones that look a bit wrinkly. Unripe = sour and stingy.
• Lemon Curd (4 tbsp) – Use good-quality or homemade. One time I used the budget stuff and it tasted like lemon-flavoured sugar.

MAKING IT YOURS (WITHOUT RUINING IT)

Want to shake things up? Here’s what worked (and what flopped):

• Egg-Free: I tried with aquafaba once. The cake rose—but collapsed by tea time. Wouldn’t recommend for this particular bake.
• Dairy-Free Cream: I tested Oatly whippable—it held well and still let the fruit shine. Just chill it properly before whipping.
• Fruit Swap: Tried with mango instead of passion fruit. Tasted fine, but lost that sharp edge. Raspberry pulp works brilliantly if passion fruit’s out of season.
• Flourless: Nope. Tried almond flour once—it turned into a pudding. Lovely in its own right, but not this cake.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cream melted everywhere	Cake layers were still warm	Let them cool completely—even chill briefly
Fruit sank into cream	Pulp too wet	Dab passion fruit pulp with paper towel
Sponge too dense	Used butter instead of baking spread	Stick to baking spread for fluffiness
Soggy middle	Overcrowded tins or underbaked	Use same-size tins and bake until golden

HOW TO MAKE MARY BERRY’S LEMON AND PASSION FRUIT CAKE

1. Preheat your oven to 180°C (160°C fan) and line three 20cm sandwich tins. Grease well—these sponges are delicate.
2. Whisk together eggs, baking spread, flour, sugar, baking powder, and lemon zest in a big bowl. Use an electric hand mixer for 1–2 minutes until it’s pale and fluffy.
3. Divide evenly between the tins and level the tops. Bake for 22–25 minutes. You want light golden edges and the sponge pulling away from the tin sides.
4. Cool completely on a wire rack. I even pop them in the fridge for 10 minutes before assembling if the kitchen’s warm.
5. Whip the cream to soft peaks. It should hold its shape but still look silky.
6. Scoop the pulp from 3 passion fruits into a bowl. Pat dry a little if it looks too juicy.
7. Layer up Lemon curd on each sponge, then cream, then passion fruit pulp. Repeat twice. Top layer gets cream, swirls, and final passion fruit wedges.

TIPS FROM MY KITCHEN

• I use my old metal tins for better rise—non-stick ones sometimes give me soggy sides.
• Chill the cream bowl and whisk beaters first—it helps the cream whip faster.
• I always use a serrated knife to trim domed tops before stacking. Makes assembly easier.
• A tiny dusting of icing sugar on top helps cut the tang if your passion fruits are sharp.

STORAGE + SERVING

• Fridge: Keeps for 2–3 days in an airtight container. Any longer, and the sponge starts to taste fridgey.
• Freezer: Not great—the cream turns grainy when thawed.
• Serve with: Fresh raspberries, a scoop of vanilla ice cream, or on its own with strong tea.
• Leftover cream? Dollop it on pancakes the next morning.

FREQUENTLY ASKED QUESTIONS

Q: Can I use shop-bought lemon curd?
A: Yes—but make sure it’s thick and tangy. Some cheaper brands are just sugar jelly.

Q: What if I only have two tins?
A: No problem—just bake two, then slice one in half horizontally once cool. A serrated knife and a prayer usually do it.

Q: Can I make this the night before?
A: You can bake the sponges and prep the cream, but don’t assemble until a couple of hours before serving—it’s fresher that way.

Q: How do I know when the cream is whipped enough?
A: It should form soft, slightly floppy peaks. If it starts to look grainy, you’ve gone too far.

Q: Do I need to sieve the passion fruit?
A: Nope—I like the crunch. But if you’re not a seed fan, a quick strain through a fine sieve works well.

Try More Recipe:

• Mary Berry Dundee Cake
• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Chocolate Chip Cheesecake
• Mary Berry Madeira Cake