I remember the first time I tried making a traybake. It was a Sunday afternoon, and I had a serious craving for something light and zesty. I was flipping through a cookbook when I came across Mary Berry’s Lemon Lime Traybake recipe. I’d always admired Mary Berry’s ability to make even the simplest bakes look like masterpieces, so I thought, why not give it a go?
What drew me to this recipe wasn’t just the combination of tangy lemon and lime, but the promise of a light, soft sponge that wouldn’t feel heavy. The thought of that perfect crumb, with a little citrus zing, kept me hooked from the start.
Mary Berry Lemon Lime Traybake Recipe
Mary Berry’s Lemon Lime Traybake is one of those classic recipes that’s simple but incredibly satisfying. It’s perfect for when you need to bake something quick for a gathering or just want to treat yourself without spending hours in the kitchen.
The recipe combines two of the best citrus fruits: lemon and lime. The cake itself is soft and light, almost sponge-like, and topped with a refreshing glaze that adds even more of that zesty punch.
I loved how quickly it came together. No complicated techniques. Just a handful of ingredients and a little bit of patience.
Ingredients Needed
When I first made this traybake, I was amazed at how few ingredients I needed to get started. Here’s what you’ll need:
- Butter: 225g (softened)
- Caster Sugar: 225g
- Self-Raising Flour: 225g
- Large Eggs: 4
- Baking Powder: 1 tsp
- Lemon: Zest and juice of 1
- Lime: Zest and juice of 1
- Milk: 1 tbsp (for moisture)
- Icing Sugar: 200g (for the glaze)
- Lemon & Lime Juice: For the glaze (about 2-3 tbsp each)
The mix of lemon and lime gives the cake that refreshing citrusy taste without being overpowering. I loved how the glaze added that final hit of citrus. It’s simple, but it really takes the cake to another level.
Equipment Needed
The tools you’ll need are pretty straightforward, and the best part is, you don’t need anything fancy to make this recipe come to life.
- 8-inch square baking tin: I love using a square tin for this recipe because the traybake just seems to come out perfectly, with edges that are slightly crisp and a soft middle.
- Mixing Bowls: A couple of bowls-one for dry ingredients and another for the wet ingredients-works best for this.
- Electric Mixer or Whisk: An electric mixer makes the batter smooth and fluffy. If you don’t have one, you can easily use a whisk, but be prepared for a bit of a workout!
- Sifter: To sift the flour and baking powder. It helps keep the cake light and airy.
- Cooling Rack: Letting the traybake cool on a rack prevents it from getting soggy.
- Small Bowl: For mixing the glaze.
I’ve found that these basic tools were all I needed, and the process was straightforward with no special equipment required.
How To Make Mary Berry Lemon Lime Traybake?
I still remember how easy it was to bring everything together. Here’s how I did it:
- Preheat the oven: Set it to 180°C (350°F). Grease and line your baking tin with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and caster sugar. I used an electric mixer, which gave the mixture a light, fluffy texture. Beat in the eggs one at a time, followed by the lemon and lime zest.
- Sift in the Dry Ingredients: In another bowl, sift the self-raising flour and baking powder together. Gradually fold the dry ingredients into the wet mixture. I used a spatula to do this slowly, adding the milk a little at a time to get the batter smooth.
- Bake: Pour the batter into the prepared tin, spread it evenly, and bake for 25-30 minutes. You’ll know it’s done when it turns golden brown and springs back when lightly pressed. A skewer should come out clean.
- Make the Glaze: While the cake is baking, whisk together the icing sugar with the lemon and lime juice until smooth.
- Glaze the Cake: Once the cake is out of the oven, let it cool in the tin for 5 minutes. Then, transfer it to a wire rack to cool completely. While it’s still warm, pour the glaze over the top. Let it set as the cake cools.
It was such a satisfying process, and honestly, it felt like I barely had to do anything to get such a lovely result!
Recipe Variations
Over the years, I’ve played around with this recipe to try different twists. Here are a few variations that you might enjoy:
- Coconut Traybake: Add shredded coconut to the batter for a tropical twist. You can also add a bit of coconut milk to the glaze for extra flavor.
- Lemon Only: If you’re more of a lemon fan, you can skip the lime and double the lemon zest and juice for a stronger lemon flavor.
- Berries on Top: I’ve tried adding fresh raspberries or blueberries on top before baking. They add a pop of color and a little extra fruity taste.
- Gluten-Free: Replace the self-raising flour with a good gluten-free flour blend. Make sure to also add a little extra baking powder to help with the rise.
The best part about this recipe is how adaptable it is. Whether you want to switch up the flavor profile or go classic, it’s easy to make it your own.
What Goes Well With Mary Berry Lemon Lime Traybake?
When I bake this traybake, I usually pair it with a hot cup of tea or a cold lemonade. Here are a few more things that go really well with it:
- Tea: A strong black tea like Earl Grey or English Breakfast complements the citrus flavors beautifully.
- Coffee: The cake works well with both hot espresso or iced coffee for a more modern twist.
- Fresh Fruit: Serve it alongside fresh berries or slices of citrus fruits like oranges or more lime for an extra refreshing snack.
- Whipped Cream: For something indulgent, a dollop of lightly sweetened whipped cream takes it up a notch.
- Ice Cream: Vanilla or lemon sorbet pairs especially well if you’re serving this traybake in warmer months.
I’ve found that whatever I pair with it, the traybake is the perfect light, refreshing treat for any time of day.
What I Have Learnt
Making Mary Berry’s Lemon Lime Traybake taught me that simple recipes can pack an incredible punch. You don’t need complicated ingredients or methods to make something really delicious. The key is in finding balance, and the fresh citrus flavors in this cake are a perfect example of that.
Also, I’ve realized that sometimes the simplest bakes are the ones that become traditions. This traybake has become a go-to for me when I need something quick and delicious. It’s also taught me the importance of quality ingredients. Using fresh lemon and lime, and the best butter I can find, really makes all the difference.
FAQs
What Ingredients Do I Need To Make Mary Berry’s Lemon Lime Traybake?
To make Mary Berry’s Lemon Lime Traybake, you will need the following ingredients: 225g (8oz) self-raising flour, 225g (8oz) caster sugar, 225g (8oz) butter, 4 large eggs, 2 teaspoons of baking powder, zest of 1 lemon, zest of 1 lime, juice of 1 lemon, juice of 1 lime, and a pinch of salt. For the icing, you’ll need 200g (7oz) icing sugar, the juice of 1 lemon, and the juice of 1 lime.
How Do I Prepare The Cake Batter For The Mary Berry Lemon Lime Traybake?
To prepare the cake batter, preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a 30x23cm (12×9 inch) traybake tin. In a large mixing bowl, beat together the butter, caster sugar, and eggs until light and fluffy. Add the self-raising flour, baking powder, lemon zest, lime zest, and a pinch of salt, then mix until well combined. Add the lemon juice and lime juice, mixing until the batter is smooth. Pour the batter into the prepared tin and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
How Do I Make The Icing For Mary Berry’s Lemon Lime Traybake?
To make the icing, sift the icing sugar into a bowl. Add the lemon juice and lime juice, then whisk until smooth and runny. Once the cake has cooled in the tin for about 10 minutes, pour the icing over the cake, spreading it evenly across the top. Allow the icing to set before cutting the traybake into squares and serving.