Mary Berry Gin and Lime Drizzle Traybake

This one started as a bit of a joke—I brought it to a garden lunch with the line, “It’s cake… with gin.” But the second people tried it, the smiles got serious. That tangy lime, the sharp-sweet drizzle, the soft sponge—it hits all the notes of a proper teatime treat, with just a little grown-up kick.

First time round, I overdid the gin in the topping (I know, is that even possible?), and instead of soaking in, it pooled on top. The texture went a bit soggy, and the punch was a bit much. But once I got the ratio right, it turned into one of my favourite quick traybakes—zesty, light, and just a little cheeky.

WHY THIS ONE WORKS SO WELL

You’ve got a classic Mary Berry sponge base—quick to mix, soft and springy, with lime zest adding brightness. Then while it’s still warm, you pour over a gin-laced lime syrup that soaks in and gives you a crisp top and juicy middle.

The balance is what makes it. The sponge isn’t too sweet, so the topping gets to shine. And the gin? It’s subtle, not shouty—but definitely there. Think “summer garden party” in traybake form.

INGREDIENTS + WHY THEY MATTER

• Baking Spread (225g, cold) – Straight from the fridge. Gives the cake structure and lightness.
• Caster Sugar (225g) – Blends easily into the batter. Keeps the sponge soft and sweet.
• Self-Raising Flour (275g) – No need for extra fuss—this gets you a perfect rise.
• Baking Powder (1 tsp) – Just a little extra insurance for fluffiness.
• Eggs (4 large) – Helps the cake hold together and adds richness.
• Milk (2 tbsp) – Loosens the batter slightly for even spreading.
• Lime Zest (from 2 limes) – Fresh and fragrant. Adds zip to the sponge.

For the Topping:

• Granulated Sugar (175g) – Doesn’t dissolve fully, so gives a nice crunch on top.
• Gin (6 tbsp) – Use your favourite—not the expensive stuff, but one you’d drink.
• Juice of 2 Limes – Sharpens the topping and balances the sweetness.

MAKING IT YOURS (WITHOUT RUINING IT)

• No gin? Swap in elderflower cordial or white rum—both work beautifully.
• Want more lime punch? Add a squeeze of juice into the sponge batter too.
• Fancy it festive? Add a handful of crushed juniper berries to the drizzle or scatter candied lime zest on top.
• Alcohol-free version? Just replace the gin with more lime juice or citrus syrup.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Topping didn’t soak in	Cake was too cool	Pour the drizzle while cake is hot
Sponge turned soggy	Too much liquid in drizzle	Stick to the measured amounts
Sponge sank in the middle	Overmixed batter	Mix just until smooth
Topping too strong	Used harsh gin or overdid it	Use mid-range gin and don’t go rogue

HOW TO MAKE MARY BERRY’S GIN AND LIME DRIZZLE TRAYBAKE

1. Preheat oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with baking paper.
2. Make the batter: Add baking spread, sugar, flour, baking powder, eggs, milk, and lime zest to a bowl. Beat with an electric hand mixer until light and fluffy.
3. Bake: Spoon into the tin, level the top, and bake for 30–35 minutes. It should be golden and springy to the touch.
4. Prepare the drizzle: While the cake is baking, stir together the granulated sugar, lime juice, and gin in a bowl until the sugar starts to dissolve.
5. Finish the cake: As soon as it comes out of the oven, pour the gin and lime drizzle evenly over the top. Let it soak in and cool completely in the tin.
6. Serve: Once cool, cut into 16 squares. Pour a cup of tea—or a gin and tonic—and enjoy.

TIPS FROM MY KITCHEN

• I zest the limes straight over the bowl to catch all those oils—so much more flavour.
• Pour the drizzle slowly and evenly so it doesn’t just run to the edges.
• If your topping looks gritty, don’t worry—it gives a lovely crunch once set.
• This actually gets better the next day as the flavour settles and the texture evens out.

STORAGE + REHEATING

• Fridge: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncut pieces wrapped in cling film, or whole traybake in layers. Best used within 3 months.
• To serve from frozen: Thaw at room temp. No need to reheat—just eat.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different alcohol?
A: Yes! Elderflower liqueur, rum, or even limoncello all work well. Adjust the sweetness to taste.

Q: My cake went soggy—what happened?
A: You may have overdone the drizzle or used too much juice. Stick to the exact measurements and pour slowly over the warm cake.

Q: Can I make it ahead?
A: Absolutely. Bake the day before and store covered. The flavours actually deepen overnight.

Q: Can I ice this cake?
A: You could, but I wouldn’t. The crisp drizzle top is half the charm.

Q: What gin should I use?
A: Any mid-range London dry gin is perfect. Save the fancy stuff for sipping.

Try More Recipes:

• Mary Berry Dorset Apple Traybake
• Mary Berry Gingerbread Traybake
• Mary Berry Iced Chocolate Traybake With Fudge Icing