Mary Berry Lemon Lime Traybake

Mary Berry’s Lemon Lime Traybake is made with margarine, superfine sugar, self-rising flour, eggs, baking powder, lemon curd, lemon zest, and lime zest. This easy Lemon Lime Traybake recipe creates a delicious dessert that takes about 75 minutes to prepare and can serve up to 16 people.

This Lemon Lime Traybake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Lemon Lime Traybake Ingredients

For the Cake:

• 225g (1 cup) margarine, cold from the fridge
• 225g (1 cup) superfine sugar (caster sugar in the UK)
• 275g (2½ cups) self-rising flour
• 4 large eggs
• 1 tsp baking powder
• 2 tbsp lemon curd
• Finely grated zest of 1 large lemon
• Finely grated zest of 1 large lime

For the Icing:

• 300g (2½ cups) confectioners’ sugar (icing sugar in the UK), sifted
• 3–4 tbsp lemon and lime juice

How To Make Mary Berry Lemon Lime Traybake

1. Preheat the oven: Preheat to 350°F (180°C) or 320°F (160°C) for convection. Grease a 12 × 9 inch (30 × 23 cm) traybake tin and line with nonstick baking paper.
2. Prepare the cake batter: Measure the margarine, superfine sugar, flour, eggs, baking powder, lemon curd, and half of the lemon and lime zest into a mixing bowl. Beat together with an electric mixer until light and fluffy.
3. Bake the cake: Pour the mixture into the prepared tin and level the top. Bake for 30–35 minutes, or until well-risen and the top springs back when lightly pressed.
4. Cool the cake: Leave the cake to cool completely in the tin.
5. Make the icing: In a bowl, whisk the confectioners’ sugar with 3–4 tablespoons of lemon and lime juice until smooth.
6. Finish and serve: Spread the icing over the cooled cake and sprinkle with the remaining lemon and lime zest. Cut into 16 pieces and enjoy!

Recipe Tips

• Use Cold Margarine: Make sure the margarine is cold straight from the fridge. This helps achieve a better texture in the cake.
• Don’t Overmix the Batter: When combining the ingredients, mix just until everything is smooth and fluffy. Overmixing can make the cake dense.
• Test for Doneness: Check the cake by gently pressing the top. If it springs back, it’s ready. If not, give it a few more minutes in the oven.
• Sift the Icing Sugar: Sifting the confectioners’ sugar before making the icing prevents lumps, giving you a smooth finish.
• Spread the Icing on a Cooled Cake: Ensure the cake is fully cooled before icing. If it’s warm, the icing will melt and become runny.

What To Serve With Lemon Lime Traybake?

This delicious Lemon Lime Traybake pairs well with a cup of tea or coffee, fresh fruit, yogurt, or a dollop of whipped cream. It can also be enjoyed alongside a light salad or a small serving of ice cream for a tasty dessert.

How To Store Leftovers Lemon Lime Traybake?

• Refrigerate: Let leftovers lemon lime traybake cool to room temperature. Then, store it in an airtight container in the fridge. It will stay fresh for up to 4 days.
• Freeze: Once leftovers lemon lime traybake is fully cooled, wrap it well in plastic wrap and foil. Freeze for up to 3 months. Thaw it in the fridge overnight before serving.

Mary Berry Lemon Lime Traybake Nutrition Facts

Serving Size: 1 piece (1/16 of the traybake)

• Calories: 276
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 47mg
• Sodium: 145mg
• Potassium: 138mg
• Total Carbohydrate: 44g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Madeira Cake
• Mary Berry Butterfly Cakes
• Mary Berry Mocha Cake
• Mary Berry Confetti Traybake
• Mary Berry Bakewell Tart
• Mary Berry Dundee Cake