About the bake
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.
Method
Step 1:
Lightly grease a 23cm x 30cm (9in x 12in) traybake tin or small roasting tin with baking parchment.
Step 2:
Combine all the cake ingredients in a bowl and beat well for about 2 minutes or until smooth and thoroughly blended.
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.
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.
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
- 175g Butter (unsalted) (plus extra for greasing)
- 175g White caster sugar (we like silver spoon)
- 250g Allinson's Self Raising Flour
- 1.5 tsp Baking powder
- 3 Medium eggs
- 3 tbsp Milk (whole)
- 3 Lime zest (finely grated, from 3 limes)
For the icing
- 250g Silver Spoon Icing sugar
- 2 Lime juice (from 2 limes)
- 250g Silver Spoon Icing sugar
Recipe Reviews
When I made this cake, it rose up on the sides and sank in the middle. It tasted great, but looked awful. It happed with another one of Mary Berry’s recipes I used. It has never happened before. I was wondering if it had something to do with the self rising flour. Any solutions?
My go to favorite as it is so quick and easy. I have also added a large variety of baking store cupboard leftovers into the sponge and icing & not had a failure.
Excellent. But I wasn’t sure of what size egg’s to use so that would have been helpful in the recipe.
Thanks for your feedback. We would recommend using medium sized eggs for this bake and have updated our recipe to reflect this for other bakers.
So quick and easy to make- I added some dessicated coconut to the mix and topping as well as some lemon rind and juice. It was absolutely delicious.ive promised to vaked another next week. Considering replacing the coconut with carrot.. great lunch box treats. (For hubby)
I used less sugar (130g) which still tasted plenty and less butter and it still made a really fluffy sponge.
This is absolutely delicious. As a change I mixed the lime juice with granulated sugar and spread it over the top of the cake, as you do for lemon drizzle. Lush.
Ingredients
- 175g Butter (unsalted) (plus extra for greasing)
- 175g White caster sugar (we like silver spoon)
- 250g Allinson's Self Raising Flour
- 1.5 tsp Baking powder
- 3 Medium eggs
- 3 tbsp Milk (whole)
- 3 Lime zest (finely grated, from 3 limes)
For the icing
- 250g Silver Spoon Icing sugar
- 2 Lime juice (from 2 limes)
- 250g Silver Spoon Icing sugar