Mary Berry Lemon and Lime Cake is made with margarine, superfine sugar, self-rising flour, large eggs, baking powder, lemon curd, finely grated lemon zest, and finely grated lime zest. This delicious Mary Berry Lemon and Lime Cake recipe creates a refreshing dessert that takes about 45 minutes to prepare and can serve up to 16 people.
Ingredients Needed
Cake:
- 1 cup (8 oz / 225 g) margarine, from fridge
- 1 cup (8 oz / 225 g) superfine sugar
- 2½ cups (10 oz / 275 g) self-rising flour
- 4 large eggs
- 1 level tsp baking powder
- 2 level tbsp lemon curd
- Finely grated zest of 1 large lemon
- Finely grated zest of 1 large lime
Icing:
- 2½ cups (10½ oz / 300 g) confectioners’ sugar, sifted
- 3–4 tbsp lemon and lime juice
How To Make Lemon And Lime Cake
- Preheat the oven: Preheat the oven to 350°F (Convection 320°F). Grease a 12 × 9 in (30 × 23 cm) traybake tin and line it with nonstick baking paper.
- Mix the batter: Measure the margarine, superfine sugar, self-rising flour, eggs, baking powder, lemon curd, and half of the lemon and lime zests into a mixing bowl. Beat together using an electric mixer until light and fluffy.
- Bake the cake: Turn the mixture into the prepared tin and level the top. Bake in the preheated oven for 30–35 minutes, or until well risen and the top of the sponge springs back when lightly pressed with a finger. Cool completely in the tin.
- Make the icing: To make the icing, measure the confectioners’ sugar and lemon and lime juices into a bowl. Whisk until smooth, then spread over the cooled cake.
- Garnish and serve: Sprinkle with the remaining lemon and lime zest before cutting into 16 pieces.
Recipe Tips
- Use cold margarine: Make sure the margarine is cold from the fridge for a lighter, fluffier cake texture. This helps to incorporate air better when mixing.
- Sift the flour: Sift the self-rising flour before adding it to the mixture. This will aerate the flour and help the cake rise more evenly.
- Check for doneness: Use a skewer to check if the cake is done. Insert it into the center; if it comes out clean, the cake is ready.
- Cool in the tin: Let the cake cool completely in the tin to maintain moisture and prevent it from breaking apart when removing it.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lemon and Lime Cake cool until it reaches room temperature. Then, place it in an airtight container or cover it tightly with cling film. Store in the refrigerator for up to 5 days.
- Freeze: Allow the cake to cool completely, then cut it into slices if desired. Wrap each slice tightly in cling film and place in a freezer-safe container. The cake can be frozen for up to 3 months. To serve, remove the slices from the freezer and let them thaw in the refrigerator for a few hours before enjoying.
Nutrition Facts
Serving Size: 1 slice (based on 16 servings)
- Calories: 255.1
- Total Fat: 3.7g
- Saturated Fat: 0.9g
- Cholesterol: 0.0mg
- Sodium: 612.7mg
- Potassium: 26.0mg
- Total Carbohydrate: 40.9g
- Dietary Fiber: 0.4g
- Sugars: 23.7g
- Protein: 2.0g
Try More Mary Berry Recipes:
- Mary Berry Christmas Gravy
- Mary Berry Christmas Roast Potatoes
- Mary Berry Christmas Sprouts And Peas
- Mary Berry Christmas Biscuits
Mary Berry Lemon And Lime Cake
Description
Mary Berry Lemon and Lime Cake is made with margarine, superfine sugar, self-rising flour, large eggs, baking powder, lemon curd, finely grated lemon zest, and finely grated lime zest. This delicious Mary Berry Lemon and Lime Cake recipe creates a refreshing dessert that takes about 45 minutes to prepare and can serve up to 16 people.
Ingredients
Cake:
Icing:
Instructions
- Preheat the oven: Preheat the oven to 350°F (Convection 320°F). Grease a 12 × 9 in (30 × 23 cm) traybake tin and line it with nonstick baking paper.
- Mix the batter: Measure the margarine, superfine sugar, self-rising flour, eggs, baking powder, lemon curd, and half of the lemon and lime zests into a mixing bowl. Beat together using an electric mixer until light and fluffy.
- Bake the cake: Turn the mixture into the prepared tin and level the top. Bake in the preheated oven for 30–35 minutes, or until well risen and the top of the sponge springs back when lightly pressed with a finger. Cool completely in the tin.
- Make the icing: To make the icing, measure the confectioners’ sugar and lemon and lime juices into a bowl. Whisk until smooth, then spread over the cooled cake.
- Garnish and serve: Sprinkle with the remaining lemon and lime zest before cutting into 16 pieces.
Notes
- Use cold margarine: Make sure the margarine is cold from the fridge for a lighter, fluffier cake texture. This helps to incorporate air better when mixing.
- Sift the flour: Sift the self-rising flour before adding it to the mixture. This will aerate the flour and help the cake rise more evenly.
- Check for doneness: Use a skewer to check if the cake is done. Insert it into the center; if it comes out clean, the cake is ready.
- Cool in the tin: Let the cake cool completely in the tin to maintain moisture and prevent it from breaking apart when removing it.
Mary Berry Lemon And Lime Cake