Mary Berry Lemon Lime Traybake

I baked this lemon lime traybake on a Wednesday I’d rather forget. Rain hammering the windows, dinner plans cancelled, that sort of day. I opened the fridge, spotted a jar of lemon curd and a wilting lime—and thought, fine, we’re doing this.

I’d made lemon drizzle plenty of times, but this one adds lime and lemon curd to the mix, and it surprised me. The lime sharpens things up without being sour, and the curd? It gives the sponge this glossy softness that lingers. My first attempt? I added all the zest to the batter and had nothing left for the top—tasted great, looked beige.

Next time I held some zest back, and the finish was bright and proper lovely. It’s now my go-to for when I want a bake that feels cheerful but not sugary.

WHY THIS ONE WORKS SO WELL

It’s the double-citrus hit that makes this traybake stand out. Lemon brings that zingy sharpness, lime adds a floral twist, and the curd blends into the sponge for a tender, almost custardy feel.

Unlike some citrus cakes that can turn out dry, this one stays moist for days. The cold margarine works better than you’d think—it helps the cake hold its shape without compromising on softness.

INGREDIENTS + WHY THEY MATTER

Margarine (225g, cold) – No need to soften. Goes straight in and still makes a smooth batter.
Caster Sugar (225g) – Fine enough to dissolve easily, which helps keep the crumb light.
Self-Raising Flour (275g) – Takes care of the rise with no extra faff.
Eggs (4 large) – Hold it all together. Room temperature if you can manage it.
Baking Powder (1 tsp) – Ensures the sponge lifts evenly.
Lemon Curd (2 tbsp) – Adds softness and a subtle tang throughout the sponge.
Lemon + Lime Zest – Use fresh. Half in the cake, half for the top—trust me, it matters.
Icing Sugar + Citrus Juice – Poured over for that sweet-sour finish.

MAKING IT YOURS (WITHOUT RUINING IT)

No lime? Just use more lemon—but the flavour won’t be as layered.
Want it sharper? Add a teaspoon of lime juice to the icing for extra bite.
Gluten-free test? I swapped in a GF self-raising blend once—worked, but needed 5 more minutes in the oven.

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

What Went Wrong	Why It Happens	How to Fix It
Zest all used up early	Added it all to the batter	Save half to sprinkle after icing
Cake too dense	Batter overmixed	Beat until just smooth—no more
Icing went runny	Cake wasn’t cool	Always wait until it’s fully cold

HOW TO MAKE MARY BERRY’S LEMON LIME TRAYBAKE

1. Preheat and Prep
   Oven to 180°C (160°C fan). Grease and line a 30x23cm traybake tin.
2. Mix the Batter
   Put margarine, sugar, flour, eggs, baking powder, lemon curd, and half the zest into a bowl. Beat until smooth and fluffy.
3. Bake
   Spoon into the tin, level the top, and bake for 30–35 minutes. The sponge should spring back when lightly pressed.
4. Cool
   Leave to cool fully in the tin on a wire rack.
5. Make the Icing
   Stir icing sugar with 3–4 tbsp of combined lemon and lime juice until it forms a pourable glaze.
6. Ice and Finish
   Spread icing over the cooled cake and sprinkle with remaining zest. Let it set, then cut into squares.

TIPS FROM MY KITCHEN

I mix the citrus juice in gradually—icing goes from perfect to runny in seconds.
Use a fine grater for the zest. You want the oils, not bitter pith.
Keep a bit of icing sugar back to adjust consistency if needed at the end.

STORAGE + SERVING

Keeps: 4 days in an airtight tin at room temp
Freezes: Yes—slice and freeze with baking paper between pieces
Serve with: Yogurt, tea, or a few raspberries tossed in sugar and lime juice

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
Yes—but soften it first. The sponge may be slightly richer.

Q: Can I skip the lemon curd?
You can, but it changes the texture. The cake will be a bit firmer.

Q: Can I ice it with cream cheese frosting?
You could—but the citrus glaze is simpler and suits the texture better.

Try More Recipes:

• Mary Berry Lemon Yoghurt Cake
• Mary Berry Elderflower and Lemon Traybake
• Mary Berry Lemon Cupcakes