This Mary Berry sultana cake is a close-textured, buttery sponge studded with plump sultanas and finished with a faint hint of lemon. The crumb stays moist for days, and the edges turn a deep golden brown while the centre remains soft and tender.

It is a reliable bake for a Sunday tea table or a lunchbox treat, and it keeps well without any fuss over icing or filling. From start to finish, it is ready in around 1 hour 30 minutes.

Ingredients

For the cake

175g unsalted butter, softened
175g caster sugar
3 large eggs, room temperature
225g self-raising flour
1 tsp baking powder
200g sultanas
Zest of 1 lemon
2 tbsp milk
1 tsp vanilla extract

To finish

1 tbsp demerara sugar, for sprinkling

How to Make Mary Berry Sultana Cake

Prepare the tin: Grease and line a 900g loaf tin or 20cm round cake tin with baking paper, then set the oven to 160C fan (180C conventional).
Cream the butter and sugar: Beat the butter and caster sugar together until pale and fluffy, about 3 minutes; this builds air into the mixture for a lighter crumb.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour with the last egg to stop the mixture curdling.
Fold in the dry ingredients: Sift the flour and baking powder over the mixture, then fold in gently with a large metal spoon.
Stir in the sultanas and zest: Add the sultanas, lemon zest, milk and vanilla extract, folding until just combined and no dry flour remains.
Transfer to the tin: Spoon the batter into the prepared tin and level the top with the back of a spoon.
Sprinkle and bake: Scatter the demerara sugar over the surface for a light crunch, then bake for 55 to 65 minutes; a light sugar crust stops the top from turning soggy under the fruit.
Check for doneness: Insert a skewer into the centre; it should come out clean with no wet batter clinging to it.
Cool in the tin: Leave the cake in the tin for 10 minutes before turning out onto a wire rack to cool fully.

Tips for the Best Mary Berry Sultana Cake

Why do my sultanas always sink to the bottom of the cake?

Toss the sultanas in a spoonful of the measured flour before folding them in; this coats each piece and helps them stay suspended in the batter.

Why did my sultana cake sink in the middle?

This usually happens if the oven door is opened too early or the raising agent is old; check baking powder is within date and wait until at least 45 minutes before checking.

How do I get an even, domed top on the loaf?

Make a shallow dip in the centre of the batter with the back of a spoon before baking, as this stops the middle from peaking too much as it rises.

Why is my cake dry instead of moist?

Overbaking is the main cause; start checking with a skewer from 50 minutes and remove the cake as soon as it comes out clean.

How do I stop the top from browning too fast?

Loosely cover the cake with foil after 40 minutes if it is colouring quickly, then continue baking until the skewer test is clear.

Serving Suggestions

Serve in thick slices with a spread of salted butter
Pair with a pot of strong breakfast tea for a mid-morning break
Warm a slice gently and add a spoonful of custard for pudding
Add a wedge of mature cheddar alongside for a traditional teatime pairing
Pack slices into a lunchbox with a piece of fruit for an easy snack

Storage

Room temperature

Store in an airtight container or cake tin for up to 4 days.

Refrigerator

Wrap tightly in cling film and refrigerate for up to a week; bring to room temperature before serving for the best texture.

Freezing

Wrap the cooled cake, whole or in slices, in cling film and then foil, and freeze for up to 3 months. Defrost overnight at room temperature before serving.

Nutrition

Calories: 290 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Sodium: 140mg

Nutrition values are estimated and will vary depending on exact ingredients and portion size.

FAQs

Can I use raisins instead of sultanas?

Yes, raisins work well as a substitute, though they have a slightly stronger, deeper flavour than sultanas.

Can I make this sultana cake ahead of time?

Yes, it actually improves after a day as the flavours settle; bake it up to 2 days before serving and store in an airtight container.

Can I freeze Mary Berry sultana cake?

Yes, it freezes well for up to 3 months when wrapped tightly in cling film and foil, then defrosted at room temperature.

What size tin works best for this recipe?

A 900g loaf tin or a 20cm round cake tin both work well and give a similar baking time.

Can I double this recipe for a larger cake?

Yes, the recipe doubles easily; use a larger tin and add roughly 15 to 20 extra minutes to the baking time, checking with a skewer.

Conclusion

This Mary Berry sultana cake delivers a buttery, tender crumb studded with juicy fruit and a light lemon note, all from a straightforward method that suits bakers of any level. It keeps beautifully for days, making it a dependable choice for a teatime treat or a make-ahead bake.

The recipe yields one loaf or round cake, giving around 8 to 10 slices. Give this a try, and leave a comment below to share how it turned out, or pass the recipe along to a friend who loves a classic fruit cake. If you enjoyed this, you might also like mary berry carrot cake cupcakes recipe.