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Lime tray bake with cut up limes Tried & Tested

Mary Berry’s iced lime tray bake

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2.072 stars based on 69 ratings

Mary Berry’s iced lime tray bake recipe as featured in Mary Berry’s Pudding and Desserts book published by DK Books. Beautifully light, this is a perfect recipe for the Summer time.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Butter (unsalted) plus extra for greasing
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1½tsp 1½tsp Baking powder
  • 3 3 Egg(s) (free range)
  • 3tbsp 3tbsp Milk (whole)
  • 3 3 Lime zest finely grated, from 3 limes

For the icing

  • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2 2 Lime juice from 2 limes

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Lightly grease the tin and line the bottom with baking parchment.

  2. Classic mode Step 2

    Combine all the cake ingredients in a bowl and beat well for about 2 minutes or until smooth and thoroughly blended.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) plus extra for greasing
    • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 3 3 Egg(s) (free range)
    • 1½tsp 1½tsp Baking powder
    • 3tbsp 3tbsp Milk (whole)
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Lime zest finely grated, from 3 limes
  3. Classic mode Step 3

    Turn into the prepared tin and level the surface. Bake in a preheated oven at 180°C (fan 160°C, gas 4) for 35-40 minutes until the cake is well risen, springy to the touch and beginning to shrink away from the sides if the cake.

  4. Classic mode Step 4

    Leave to cool slightly in the tin, then turn out on to a wire cooling rack, peel off the lining paper, and cool.

  5. Classic mode Step 5

    To make the icing sift the icing sugar into a bowl. Mix in enough of the lime juice to give a runny consistency. Pour over the cooled cake and leave to set. When cool, cut into squares and serve.

    Ingredients for this step

    • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2 2 Lime juice from 2 limes