“The ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting,” says the one and only Mary Berry. “Delicious!”

Mary Berry Apple and lemon cake
(Georgia Glynn Smith/PA)
Mary Berry Apple and lemon cake
Print Recipe
Nutrition Facts
Apple and lemon sandwich cake
Amount Per Serving
Calories 557 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 10g63%
Cholesterol 108mg36%
Sodium 327mg14%
Potassium 196mg6%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 37g41%
Protein 7g14%
Vitamin A 1425IU29%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple and lemon sandwich cake

Perfect for tea-time
Cook Time30 mins
Course: Dessert
Cuisine: British
Servings: 8
Calories: 557kcal
Author: Mary Berry


  • 2 x 20cm round, loose-bottomed sandwich tin
  • Large bowl
  • Electric hand whisk


For the sponge:

  • 225 g baking spread straight from the fridge, plus extra for greasing
  • 225 g caster sugar
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs beaten
  • 2 eating apples peeled, cored and grated
  • Icing sugar for dusting

For the lemon filling:

  • 150 ml double cream
  • 3 tbsp lemon curd


  • Preheat the oven to 180˚c/160˚c Fan/Gas 4, then grease each tin and line the base with a disc of baking paper.
  • Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
  • Bake in the oven for about 25–30 minutes until golden, well risen and coming away from the sides of the tins. Allow the cakes to cool in the tins.
  • Meanwhile, make the filling. Whip the cream into soft peaks, then lightly swirl in the lemon curd.
  • Invert the tins to remove the cakes and then peel away the paper. Place one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
  • Dust the top with icing sugar to serve.


Calories: 557kcal | Carbohydrates: 60g | Protein: 7g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 327mg | Potassium: 196mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1425IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

Extracted from Mary Berry’s Quick Cooking by Mary Berry, photography by Georgia Glynn Smith, published by BBC Books.


How to make Mary Berry’s king prawn and broccoli stir-fry with black bean sauce


Best-selling Mary Berry cook books

Stuck for inspiration? Check out our list of best-selling Amazon products!

SaleBestseller No. 1
Love to Cook: 120 joyful recipes from my new BBC series
  • Hardcover Book
  • Berry, Mary (Author)
  • English (Publication Language)
SaleBestseller No. 2
Mary Berry Everyday
  • Hardcover Book
  • Berry, Mary (Author)
  • English (Publication Language)
SaleBestseller No. 3
Mary Berry's Simple Comforts
  • Hardcover Book
  • Berry, Mary (Author)
  • English (Publication Language)
SaleBestseller No. 4
Mary Berry's Complete Cookbook: Over 650 recipes
  • Hardcover Book
  • Berry, Mary (Author)
  • English (Publication Language)
Bestseller No. 5
Fast Cakes: Easy bakes in minutes
  • Amazon Kindle Edition
  • Berry, Mary (Author)
  • English (Publication Language)

Last update on 2021-06-21 / Affiliate links / Images from Amazon Product Advertising API

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page, or some links may have been sponsored to be included in the article. Affiliate or sponsored links do not influence our editorial or articles published by Wise Living.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.