Mary Berry's apple-lemon cake is the perfect dessert for spring

Spring is just around the corner and has a that's perfect for the . For your evening meal, why not try , which can be whipped up in just 15 minutes, or her for a simple midweek dinner.

But it's her apple-lemon cake that really hits the spot as a light and refreshing dessert for spring. The cake serves between 6 to 8 people, and takes only 10 to 30 minutes to bake.

You'll need two round baking tins about 20 centimetres across. It's easier if they have removable bottoms, reports .

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Ingredients

For the sponge:

• 225g/8oz baking spread, straight from the fridge, plus extra for greasing
• 225g/8oz caster sugar
• 225g/8oz self-raising flour
• 1 tsp baking powder
• 4 large free-range eggs, beaten
• 2 eating apples, peeled, cored and grated
• icing sugar, for dusting

For the lemon filling:

• 150ml/5fl oz double cream
• 3 tbsp lemon curd

Instructions

Preheat your oven to 180 degrees Celsius. Grease the two tins and line the bottom with baking paper.

Measure out all the sponge ingredients, except the apple and icing sugar. Tip them into a large bowl and beat with an electric mixer until combined.

Fold in the grated apple, then split the mixture between the two baking tins.

Bake the sponge in the oven for 25 to 30 minutes until golden and well-risen. Let them cool down.

In the meantime, make the lemon filling. Whip the cream until it forms soft peaks in a bowl, then gently stir in the lemon curd.

Take the cakes out of the tins and peel off the baking paper. Turn one of the cakes upside down, and spread the lemon filling right to the edge.

Pop the other cake on top, and dust with icing sugar.