Mary Berry Lemon And Lime Cake

There’s something almost cheeky about a lemon and lime cake. It’s got this zingy little snap to it — like it knows it’s the life of the party. I made this one on a Sunday afternoon with the kitchen radio playing something old and jazzy, and honestly, the smell of citrus and butter floating around the place made me feel like I’d sorted my whole life out. (Spoiler: I had not.)

But this cake? It helped. It’s soft and buttery in the middle, but with a bit of bite thanks to the lemon zest, and the lime buttercream? Absolute show-off. I’m usually not much for green frosting, but this one’s worth bending the rules for — sharp, sweet, and looks a bit like you know what you’re doing, even if you’re just winging it.

It’s a cake that feels like sunshine. Not perfect, not polished, but properly joyful — the sort of thing you bring to a table and folks go, “Wait, you made this?” And you nod like it was nothing, even though you zested six limes and said three swear words trying to get the cakes out of the tins.

Why You’ll Love It

• Ridiculously bright flavour — citrus through and through
• The lime frosting is next level — sweet, zesty, a bit unexpected
• Buttermilk keeps it soft for days (if it lasts that long)
• Feels a bit fancy, but made from everyday bits
• Perfect for spring, summer, or just a dull afternoon
• You can decorate it or leave it rustic — either way, it’s stunning

Ingredients

For the cake:

• 1 cup unsalted butter (softened — no fridge-firm stuff!)
• 2½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp lemon zest (honestly, I usually add a little more)
• 1½ cups sugar
• 2 large eggs + 3 yolks
• ¼ cup lemon juice
• 1 cup buttermilk (low-fat is fine — just don’t skip it)

For the lime buttercream:

• 1 cup unsalted butter, soft
• 7–8 cups confectioners’ sugar (yep, it’s a lot)
• Juice of 2 limes
• 6 tbsp lime zest
• 8–10 tbsp milk (add slowly!)

How to Make It

Prep your tins and pretend you’re a pro:

Get that oven on at 350°F (180°C). Butter two 8-inch cake pans and give them a dusting of flour. I always tap out the excess over the sink — feels dramatic and satisfying.

Dry stuff in one bowl, wet stuff in another:

Whisk together your flour, baking powder, soda, salt, and lemon zest. Set that aside and try not to lose it under the mess you’re about to make.

Cream the butter and sugar ‘til it sings:

Beat your butter and sugar together until it’s pale, fluffy, and looks like you know what you’re doing. Add the eggs one at a time, then the yolks. Add the lemon juice too — it might look a bit funny, but it all comes together in the end.

Build the batter without overthinking:

Now add the dry ingredients and buttermilk in turns — a little flour, a little buttermilk, mix, repeat. Stop when it looks smooth-ish. Don’t beat it into submission.

Bake and breathe:

Divide the batter evenly into the pans and bake for 30–35 minutes. They’re done when the edges pull away and the top springs back with a gentle press. Or do the toothpick thing if you’re feeling cautious.

Cool your jets (and the cake):

Let the cakes cool in the tins for about 10 minutes. Then gently turn them out and let them cool fully on a rack. If one cracks a little, pretend it’s rustic.

Buttercream time — and yes, it’s worth it:

Whip the butter, then slowly add sugar, lime zest, juice, and milk until it’s thick, fluffy, and spreadable. If it’s too thin, more sugar. Too thick? More milk. Taste it. Grin.

Stack, frost, and maybe swoop it around with a spoon:

Place the first cake layer down, add a fat layer of frosting, top with the second cake, and finish the top and sides however you like. Doesn’t need to be fancy to be gorgeous.

Common Mistakes and How to Dodge Them

My cake came out dry — what gives?
Overbaked or overmixed. Set a timer and stop stirring when it’s just mixed. Buttermilk helps loads, too — don’t skip it.

The frosting’s too runny!
Classic. Chill it or just add more sugar. Also, taste as you go — limes vary, and some are wildly sour.

My cake stuck to the pan.
It happens. Butter + flour is key. Or line the base with baking paper and act like you’ve always done that.

Too sweet? Too tangy?
Adjust the frosting. More lime to balance the sugar, or a splash of vanilla to smooth it out.

Storage and Reheating

• Fridge: Store covered for 3–4 days. Bring to room temp before serving — frosting tastes better that way.
• Freezer: Slice and wrap well — clingfilm + foil. Thaws beautifully overnight.
• To warm up:
• Microwave: 15–20 seconds (watch the frosting!)
• Oven: 10 minutes at 300°F wrapped in foil if you want that fresh-from-the-oven vibe

Frequently Asked Questions

Can I make this in advance?
Yes, and you should. Cakes are easier to frost cold, so bake them the day before and chill overnight.

Can I use bottled juice?
Look… you can. But it won’t taste as fresh or punchy. Real zest and juice are the stars here.

What if I don’t have buttermilk?
Use milk + 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes. Boom — fake buttermilk.

Can I use this frosting on cupcakes?
Absolutely. You might just need to make extra — it’s dangerously good and you’ll want to pile it on.

Nutrition Facts (Per Serving)

• Calories: 400
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 300mg
• Carbs: 62g
• Sugar: 45g
• Protein: 4g
• Fibre: 1g

Try More Mary Berry Recipes:

• Lemon Chiffon Cake Uk Recipe
• Mary Berry Coconut And Lime Cake
• Mary Berry Plum And Almond Cake