Iced Lime Tray Bake by Mary Berry

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
    • Vegetarian
  • 11 Reviews

    4 star rating

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.


  1. Lightly grease a 23cm x 30cm (9in x 12in) traybake tin or small roasting tin with baking parchment.  

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

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

  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.

Let's Bake

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  1. 3 star rating

    Yes agree with the tin size but used yogurt instead of milk

    Sponge great

  2. 5 star rating

    Delicious and so easy to make.

  3. 2 star rating

    The stated tin size is much too large.

    Just look at the picture. If that is 9x12 inches then the lime segments shown in the photo are from 3-inch diameter limes, which seems a bit unlikely.

    I used a tin of approximately 9x12 inches as per the recipe, and it came out very thin!

    I would think that a tray of about 6x10 inches might be about right.

    I also agree with other comments that it is a bit lacking in terms of zingy limeyness.

  4. 5 star rating

    I loved the ease of this recipe, I do agree it was not 'zingy' enough for me so I added another lime including the `zest and it was tasty. I also am not mad about sweet icing so again I reduced the sugar and added more lime juice poking holes all over the cake. I have made it this way in minutes, many times. Thanks for the recipe

  5. 5 star rating

    amazing recipe perfect..

  6. 5 star rating

    Love this! A family favourite!

  7. 1 star rating

    Oh dear! I don't know what went wrong but the cake had hardly risen and was really dry - I followed the recipe exactly and the only thing I can think of is that I mixed it too much. Can you overwork cake mix? Think the wildlife will have to suffer this cake!

  8. 4 star rating

    Absolutely loved this easy recipe. Very zingy and lovely light sponge. I did 4 x the amount of everything as was cooking for NHS staff and used stork not butter and got over 60 goid sized pieces out of it. Will definitely make again!!

  9. 4 star rating

    An easy bake with a good flavour! Not overly ‘limey’ but I prefer it like that!

  10. 4 star rating

    This was so quick and easy to make. I did make a few adaptions though as I thought it might need something extra! As Sian says above, the cake itself didn't have a zingy lime flavour, but the icing had a real kick. I made holes in the tops of all 12 pieces and added whipped fresh cream, then I covered it in the lime icing and then drizzled some Green & Blacks dark chocolate over the top. Looked amazing and tasted amazing!

  11. 1 star rating

    Frankly dissappointing, was hoping for a zingy lime flavour, but hardly any at all. Just a plain sponge with icing on top. While very easy to make I would have been better going for baking it in a loaf tin and then putting a lime and sugar syrup over the hot sponge to bring out the taste. I'd suggest not bothering and finding a different recipe.

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