How to make lemon cake: Mary Berry’s ‘rather special’ recipe uses just six ingredients

There is nothing better than a homebaked cake, and it turns out lemon cake is one of the easiest to make as long as you have the right recipe.

Mary Berry’s lemon cake is fat-free and only takes 10 minutes to prepare before you place it in the oven to bake for 20 minutes.

According to the famous baker what makes this cake “rather special” is its lemony cream filling, which is made with just two ingredients, meaning this cake can be made with a total of six ingredients.

While many cakes have a long list of ingredients and instructions, Mary Berry has designed this cake to be incredibly simple to make using ingredients you likely already have in your kitchen cupboard.

This easy recipe is perfect for anyone who wants a homemade treat to go with a cup of tea but does not want to spend ages fussing in the kitchen.

READ MORE: Easy vanilla mug cake recipe takes minutes to make

Instructions

To begin, preheat the oven to 190C (170 fan or gas mark 5). Grease the two cake tins and then line the bases with baking paper.

Crack the eggs and pour the sugar into a large bowl, place the bowl over a pan of simmering water and whisk until you have a thick, white and creamy mixture.

Remove from the heat and continue to mix for a further two minutes. Then, sift the flour and carefully fold it into the mixture with a metal spoon.

Divide the mixture evenly between the two tins, and use the metal spoon to smooth out the top, then place in the oven. Bake the cakes in the oven for 20 minutes until well risen and when ready, remove the cakes from the tins and leave to cool.

To make the filling, whisk the cream in a bowl until it thickens and then fold in the lemon curd.

Smother the top of one of the cakes with the lemon cream filling and then sandwich both cakes together. Dust the top of the cake with icing sugar and your delicious lemon cake is now ready to serve.