Mary Berry Lemon and Passion Fruit Traybake

This traybake nearly gave me a panic the first time. I misread the curd amount and dumped the full 4 tablespoons straight into the batter—what came out of the oven looked more like a lemon pancake than a sponge.

Second time round, I got it right—and oh, it’s a stunner. Light, zesty sponge that smells like summer, with a whipped cream icing that’s got just enough passion fruit to make it taste like a holiday.

This one’s perfect when you want something sweet but not heavy. It’s a little unexpected, completely gorgeous, and honestly? Easier than it looks.

WHY THIS ONE WORKS SO WELL

The batter uses the classic all-in-one method, but the passion fruit curd adds a soft, almost pudding-like texture. The lemon zest keeps it bright, and that creamy topping? Whipped double cream folded with curd—it’s basically dessert on top of dessert.

Most traybakes go hard or dry by day two, but this one stays soft thanks to the curd and cream. Just make sure the cake is fully cooled before icing or you’ll melt the whole top layer.

INGREDIENTS + WHY THEY MATTER

• Baking Spread (225g) – I use Stork straight from the fridge. It creams easily and helps the cake stay soft.
• Caster Sugar (225g) – Light texture, cleaner sweetness than granulated.
• Self-Raising Flour (275g) – Gives the sponge a reliable, even lift.
• Baking Powder (1 tsp) – Even with SR flour, this guarantees a better rise.
• Eggs (4 large) – They hold everything together and make the cake rich and golden.
• Milk (2 tbsp) – Just loosens the batter for easier spreading.
• Passion Fruit Curd (2 tbsp in batter + 4 tbsp for topping) – Adds fruitiness without sourness. Don’t use jam—it won’t hold.
• Lemon Zest (zest of 2) – The fresh citrus edge cuts through the richness.
• Double Cream (300ml) – Whipped into soft peaks, it gives a cool, creamy top layer that isn’t too sweet.

MAKING IT YOURS (WITHOUT RUINING IT)

• No passion fruit curd? Lemon curd works just fine—slightly more tart but still lovely.
• Want it firmer? Add a spoonful of mascarpone to the whipped cream to help it set.
• Fancy extra texture? Sprinkle toasted coconut or chopped pistachios over the top with the drizzle.
• Going dairy-free? Swap the whipped cream for coconut cream and use a vegan spread in the batter.

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

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Cake sunk slightly	Added too much curd to batter	Stick to 2 tbsp—don’t freestyle
Icing slid off	Cake wasn’t cool	Let it cool completely before icing
Cream went grainy	Overwhipped it	Stop at soft peaks and fold in curd gently
Drizzle looked clumpy	Curd too cold	Warm slightly or loosen with a bit of cream

HOW TO MAKE MARY BERRY’S LEMON AND PASSION FRUIT TRAYBAKE

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
2. Make the batter: Put the baking spread, sugar, flour, baking powder, eggs, milk, passion fruit curd, and lemon zest into a large mixing bowl. Beat with an electric hand whisk until smooth—about 2 minutes.
3. Bake: Spoon the batter into the tin, level the top, and bake for 35 minutes. The cake should pull away from the sides and spring back when gently pressed.
4. Cool: Leave the cake to cool completely in the tin before icing.
5. Make the icing: Whip the cream until it forms soft peaks. Gently fold in half the passion fruit curd—don’t overmix or it’ll thicken too much.
6. Ice & drizzle: Spread the icing evenly over the cooled sponge. Drizzle the remaining curd in zig-zags over the top using a spoon or piping bag. Cut into 16 squares.

TIPS FROM MY KITCHEN

• I zest the lemons straight over the bowl to catch the oils—it’s more flavourful.
• If your curd is too stiff to drizzle, warm it for 10 seconds in the microwave.
• Chill the cake for 20 minutes after icing for cleaner slices.
• I keep a spoonful of whipped cream aside and mix it with curd to make a paler drizzle—it pops more against the white topping.

STORAGE + REHEATING

• Refrigerate: Store in an airtight container in the fridge for up to 3 days. The cream holds surprisingly well.
• Freeze: Freeze the un-iced cake only. Wrap slices in cling film and freeze for up to 1 month.
• To Serve from Frozen: Thaw overnight in the fridge, then ice just before serving.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—but don’t ice it more than a day ahead. You can bake the sponge and refrigerate or freeze it, then add the topping on the day.

Q: What can I use instead of passion fruit curd?
A: Lemon curd is the best swap. Apricot jam works too, but it won’t have the same zing.

Q: Can I whip the cream and curd together?
A: You can, but it’s riskier. It’s better to whip the cream first, then fold the curd in slowly.

Q: Why is my sponge a bit wet at the bottom?
A: It probably needed a few more minutes in the oven. Always test the centre with a skewer—if it’s clean, it’s ready.

Q: Is this too rich for summer?
A: Not at all—the lemon and passion fruit keep it bright and refreshing. It’s honestly perfect picnic food.

Try More Recipes:

• Mary Berry Fruity Granola Bars
• Mary Berry Fruit Kebab
• Mary Berry Blueberry Traybake