Mary Berry Orange And Lemon Cake

Alright, I’ll admit it — I first made this cake just because it sounded cheerful. Orange and lemon? In one cake? It felt like inviting sunshine into the kitchen. Plus, it was Mary Berry, so I figured there was no way I could mess it up too badly.

Turns out, I didn’t mess it up at all. It’s one of those bakes that feels fancier than it is. The batter smells like spring holidays and that glaze — oh that glaze — could probably solve minor life crises if spooned directly onto toast. Or cake. Or fingers.

The texture? Moist (sorry), fluffy, with the tiniest zing of citrus and that old-fashioned “made by hand” feel. I’ve taken it to baby showers, book clubs, even my mum’s retirement party — and it’s always the first to vanish.

Why You’ll Love It

• That zesty punch from real orange and lemon — bright but not overpowering
• It’s a bundt cake — automatically makes you look like you know what you’re doing
• Keeps well for days — honestly might even taste better the second day
• Freezes like a dream — I cut slices and freeze them individually for emergency tea moments
• The lemon honey glaze is dangerously good
• You don’t need fancy kit — just a bowl, a mixer, and a bundt tin (or even a loaf pan in a pinch)

Ingredients

For the cake:

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons orange zest
• 2 tablespoons lemon zest
• 1 cup unsalted butter, softened
• 1¼ cups white sugar
• ½ cup lemon juice
• ½ cup orange juice
• ¾ cup milk
• 5 eggs

For the lemon honey glaze:

• 1 cup powdered sugar
• 2 tablespoons honey
• 2 tablespoons lemon juice

How to Make It

Preheat and prep your pan:

Heat your oven to 350°F (about 180°C). Spray or grease your bundt pan like your life depends on it — those nooks love to trap cake.

Whisk the dry stuff:

In a bowl, mix the flour, baking powder, baking soda, and salt. Add in the zest — I use a microplane and the smell alone makes this step worth it.

Cream it til fluffy:

In a mixer, beat the butter and sugar together until light and fluffy — like whipped cream with ambition. This takes 2–3 minutes.

Add the wet ingredients:

Crack in the eggs one at a time. Then slowly mix in the juices and milk. Don’t worry if it looks a bit curdled — the flour will fix that later.

Bring it all together:

Add the flour mix in batches. Scrape the bowl a couple of times to catch any sneaky pockets of unmixed batter. You’re looking for smooth, thick, pourable.

Bake it up:

Pour the batter into the pan and give it a little shake to settle it. Bake for 50–60 minutes, until a skewer poked in comes out clean.

Cool it, then glaze it:

Let it sit in the pan for 10 minutes before flipping it out onto a wire rack. Once it’s cooled, whisk together the glaze and drizzle it all over. No need to be dainty. Let it drip.

Common Mistakes and How to Dodge Them

Why is my cake dense?
You probably didn’t cream the butter and sugar long enough. Whip more air in next time — it really matters here.

My bundt stuck! Now what?
Happens to the best of us. Generous greasing and a bit of flour in the pan help loads. If it’s still stuck, cool it a little longer, then tap the pan sharply on the counter.

Cake tastes a bit bitter…
You may’ve used too much zest or the white pith snuck in. Only zest the colourful top layer — the rest is trouble.

Glaze too runny or too thick?
Add a splash more lemon juice to thin, or extra sugar to thicken. It’s flexible — just taste as you go.

Storage and Reheating

• Fridge: Store it in an airtight container for up to 7 days. Bring to room temp before serving.
• Freezer: Wrap slices in clingfilm, pop in a freezer bag. Good for 2–3 months.
• Microwave: 15 seconds on low to warm up a slice.
• Oven: Reheat slices at 300°F for 5–8 minutes if you prefer it warm (I do).

Frequently Asked Questions

Can I make this in a loaf tin instead of a bundt?
Yep! You’ll need two medium loaf tins. Bake time might vary slightly — start checking at 40 mins.

Can I skip the glaze?
You could… but don’t. It adds shine, moisture, and that zingy finish. At least brush on a bit of syrup if you’re avoiding sugar dust.

Does it work with just lemon or just orange?
Yes! The batter’s flexible. Just keep the total juice amount the same. I’ve done all-lemon and it was sharp and lovely.

Can I use self-raising flour?
Sure, but skip the baking powder and baking soda if you do.

Nutrition Facts (Per Serving)

• Calories: 272.2
• Total Fat: 8.7g
• Saturated Fat: 1.6g
• Cholesterol: 82.9mg
• Sodium: 74.1mg
• Carbohydrates: 44.3g
• Sugar: 28.4g
• Protein: 4.8g

Try More Mary Berry Recipes:

• Lemon Chiffon Cake Uk Recipe
• Mary Berry Apple Upside Down Cake
• Mary Berry Banana Scones