Lemon & Lime Traybake

Recipes taken from Mary Berry’s Fast Cakes ( £26, Headline Home)

A beautifully light sponge cake that’s ready in less than an hour

  • 225g baking spread, from fridge
  • 225g caster sugar
  • 275g self-raising flour
  • 4 large free-range eggs
  • 1 level tsp baking powder
  • 2 level tbsps lemon curd
  • Finely grated zest of 1 large lemon
  • Finely grated zest of 1 large lime
  • For the icing:

  • 300g icing sugar, sifted
  • 3–4 tbsps lemon and lime juice
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm tray bake tin and line with non-stick baking paper.
  • Measure the baking spread, caster sugar, 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.
  • Turn the mixture into the tin and level the top. Bake in the preheated oven for about 30–35 minutes, or until well risen and the top of the sponge springs back when lightly pressed with a finger. Leave to cool in the tin.
  • To make the icing, measure the icing sugar and lemon and lime juices into a bowl. Whisk until smooth, then spread over the cake. Sprinkle with the remaining lemon and lime zest before cutting into 16 pieces.
Try 3 Issues for only £6!