This Marry Berry Whole Lemon Sandwich Cake is a moist and zesty dessert, which includes whole lemons and lemon curd. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes.
Marry Berry Whole Lemon Sandwich Cake Ingredients
For the cake:
- 2 small thin-skinned lemons
- 275g (10oz) baking spread, straight from the fridge
- 275g (10oz) caster sugar
- 275g (10oz) self-raising flour
- 2 level tsp baking powder
- 4 eggs
For the filling and topping:
- 300ml (½ pint) pouring double cream
- 165g (5½oz) luxury lemon curd
- Icing sugar, sifted, to dust
How To Make Marry Berry Whole Lemon Sandwich Cake
- Prep the tins and oven: Preheat oven to 180°C/160°C Fan/Gas 4. Grease and line two 20cm round cake tins.
- Cook the lemons: Simmer whole lemons in water for 20–30 minutes until soft. Drain and cool.
- Process the lemons: Halve the lemons, remove pips, and blend in a food processor with skins until slightly chunky.
- Make the cake batter: Add all cake ingredients to the processor. Blend, then stir in just over half the lemon pulp.
- Bake the cakes: Divide batter between tins and bake for 30 minutes. Cool for 5 minutes in tins, then turn out and cool completely.
- Make the filling: Whip cream to soft peaks, stir in lemon curd and remaining lemon pulp.
- Assemble the cake: Slice each cake in half horizontally. Use filling between layers, dust top with icing sugar.
Recipe Tips
- Can I make it in advance? Yes, bake the cakes a day ahead and store in an airtight container.
- How to slice cakes evenly: Use a long serrated knife and rotate the cake as you slice.
- Can I freeze the cake? Yes, with or without the filling.
- Why use whole lemons? It gives a bold, intense citrus flavor with natural oils from the skin.
What To Serve With Lemon Sandwich Cake
This vibrant cake is perfect with:
- A pot of Earl Grey or chamomile tea
- Fresh berries or berry compote
- A dollop of crème fraîche or Greek yogurt
- Sparkling lemonade or citrus mocktails
How To Store Lemon Sandwich Cake
Refrigerate: Store in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.
Freeze: Cakes freeze well with or without filling. Wrap tightly and use within 1 month.
Whole Lemon Sandwich Cake Nutrition Facts
- Calories: ~430 kcal per slice
- Fat: 25g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 30g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use regular lemons?
Yes, but thin-skinned varieties work best to avoid bitterness.
Do I need a food processor?
It’s the easiest method for chopping lemons and mixing batter, but you can use a blender and hand mixer.
Why include the lemon skins?
They add intense flavor and natural lemon oils that boost the citrus taste.
Can I use whipped topping instead of cream?
Fresh cream is best for flavor and texture, but stabilized alternatives can be used in a pinch.
Marry Berry Whole Lemon Sandwich Cake
Description
A bold and zesty lemon cake made with whole cooked lemons, layered with whipped lemon cream and dusted with icing sugar.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm tins.
- Simmer whole lemons 20–30 mins, drain and cool.
- Remove pips, blend lemons (with skin) until slightly chunky.
- Blend cake ingredients, stir in half the lemon pulp. Divide and bake 30 mins.
- Cool cakes, slice each in half for 4 layers.
- Whip cream, fold in curd and lemon pulp.
- Layer cake with filling, dust top with icing sugar.
Notes
- Use thin-skinned lemons for best flavor.
- No need to clean processor between lemon and batter steps.
- Best served fresh on the day of assembly.
- Freezes well with filling—wrap tightly.