Mary Berry Lemon and Lime Cake Recipe

This soft, zesty Mary Berry Lemon and Lime Cake is made with fresh citrus zest, baking spread, and ready in 55 minutes. Pouring the sweet, sharp syrup over the warm sponge creates a beautifully crisp sugar crust that cracks slightly when sliced. I bake this whenever I need a reliable, fuss-free afternoon treat.

Why This Classic Works

For years, I struggled to get a truly vibrant citrus flavour without making my sponges dense or soggy. Using the all-in-one method with baking spread keeps the crumb incredibly light and tender.

The real magic happens when you spoon the granulated sugar and citrus juice mixture over the hot cake. It sinks in just enough to keep the sponge moist while setting into a perfectly crunchy top.

Mary Berry Lemon and Lime Cake Ingredients

For the Cake

• 225g baking spread (or softened butter)
• 225g caster sugar
• 275g self-raising flour
• 2 teaspoons baking powder
• 4 large eggs
• 4 tablespoons milk
• Zest of 1 large lemon
• Zest of 1 large lime

For the Crunchy Glaze

• 175g granulated sugar
• Juice of 1 large lemon
• Juice of 1 large lime

How To Make Mary Berry Lemon and Lime Cake

1. 1. Prepare The Tin: Preheat your oven to 160°C fan (180°C conventional) and line a 30x20cm traybake tin with baking parchment.
2. 2. Mix The Sponge: Measure the baking spread, caster sugar, self-raising flour, baking powder, eggs, milk, and citrus zest into a large bowl.
3. 3. Beat Until Smooth: Beat with an electric mixer for about two minutes until the batter is smooth and thoroughly combined.
4. 4. Bake The Cake: Pour the mixture into your prepared tin, level the surface, and bake for 35 to 40 minutes until golden and springy.
5. 5. Make The Glaze: While the cake is baking, mix the granulated sugar with the lemon and lime juice in a small bowl.
6. 6. Apply The Topping: Spoon the glaze evenly over the hot cake as soon as it comes out of the oven, then leave to cool in the tin.

Recipe Tips

• Use granulated sugar: This is essential for the glaze because it creates the signature crunchy crust that caster sugar cannot achieve.
• Glaze while hot: You must apply the topping while the sponge is still piping hot so the juices soak into the crumb.
• Softened fat is key: If using butter instead of baking spread, make sure it is completely soft at room temperature before beating.

What To Serve With Lemon and Lime Cake

Serve this vibrant sponge with a generous dollop of clotted cream or natural yoghurt to balance the sharp citrus notes. It is fantastic alongside a strong cup of Earl Grey tea.

How To Store

Store the cake in an airtight container at room temperature for up to four days. To freeze, wrap the un-glazed sponge tightly in cling film and freeze for up to three months, adding a fresh glaze once thawed.

FAQs

Can I bake this in a loaf tin?

Yes, but you will need to halve the recipe or use two 2lb loaf tins. The baking time will increase to about 45 to 50 minutes.

Why did my cake sink in the middle?

Sinking usually happens if the oven door is opened too early or if the baking powder is past its expiration date. Check your tin size as well.

Can I use bottled citrus juice?

Fresh lemon and lime juice provide a much brighter flavour. Bottled juice often tastes flat and can ruin the fresh zing of the glaze.

Nutrition

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 4g