Mary Berry's One Step Ahead:lemon fudge cake recipe

The zesty lemon filling helps to give this cake a summery feel. 

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Serves 6 – 8

*2 eggs
*150g caster sugar
*300ml double cream
*50g plain flour
*Grated zest and juice of 2 lemons

For the topping
*150g Greek-style yoghurt
*2 tablespoons lemon curd


1 Preheat the oven to 180°C/160°C fan/gas mark 4. Line the base of a 20cm (8 inch) round springform tin with baking parchment.

2 In a bowl, mix the crushed biscuits with the melted butter and sugar. Stir until all the biscuit is coated, then press into the base of the prepared tin.

3 To make the filling, whisk the eggs and sugar together until blended. Pour in the cream, sift in the flour and whisk until blended. 

4 Stir in the lemon juice and zest, and whisk again until combined.

5 Pour this into the tin on top of the biscuit base and bake in the preheated oven for about 35 – 40 minutes, until the filling has set and is pale golden brown on top.

6 Remove from the oven and allow to cool in the tin.

7 Mix the topping ingredients together and spread over the cold cake. Decorate with the blueberries.

More from One Step Ahead by Mary Berry:

One Step Ahead by Mary Berry (Quadrille £20) Photography: Martin Brigdale


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