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.
9 ingredients5 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
175gButter (unsalted) (plus extra for greasing)
175gWhite caster sugar (we like silver spoon)
250gAllinson's Self Raising Flour
1.5 tspBaking powder
3Medium eggs
3 tbspMilk (whole)
3Lime zest (finely grated, from 3 limes)
For the icing
250gSilver Spoon Icing sugar
2Lime juice (from 2 limes)
Nutritional information per 82g serving
Energy 344cal
Fat 14g
of which Saturates 8.1g
Carbohydrates 51g
of which Sugars 36g
Protein 3.9g
Salt 0.39g
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.
27 Baker Ratings
ADORE this recipe. Made it about 6 times for school fairs & celebrations. Always get great responses. It smells divine & tastes even better. My absolute favourite to make, thanks so much for sharing
Love this?
I absolutely love this recipe, it’s so easy to make. I put a squeeze of lime juice into the cake batter too for extra flavour. This is one of my go to cakes to make. The finished results never disappoints, tastes delicious.
