I baked this lemon-lime traybake on one of those gloomy Wednesdays. Rain slammed the windows, my dinner plans fell through, and the fridge offered little inspiration—except a half-used jar of lemon curd and a lonely lime. That was enough. I decided: Let’s bake.
I’ve made lemon drizzle cake countless times, but this recipe brings something extra. Lime brightens the flavor without turning it sour, and the lemon curd? It gives the sponge a soft, almost glossy finish that lingers. On my first go, I threw in all the zest right away—tasted delicious, but the top looked dull and beige. Next time, I saved some for garnish, and it made all the difference.
Now, this is my go-to bake when I want something zesty, uplifting, but not overly sweet.
Why This Recipe Works
It’s the double hit of citrus that makes this cake sing. Lemon brings that sharp, sunny zing. Lime adds a floral brightness. And the lemon curd softens everything into a light, almost custardy sponge.
Some citrus cakes can dry out. This one stays moist for days. Cold margarine might sound odd, but it helps the cake hold its shape without losing softness.
Ingredients & Why They Matter
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Cold Margarine (225g) – Straight from the fridge; still whips up smooth.
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Caster Sugar (225g) – Dissolves easily, giving a lighter crumb.
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Self-Raising Flour (275g) – Lifts the sponge, no extra help needed.
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Eggs (4 large) – Binds everything. Room temperature is ideal.
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Baking Powder (1 tsp) – Gives the sponge a gentle, even rise.
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Lemon Curd (2 tbsp) – Adds a tangy silkiness to the cake.
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Lemon & Lime Zest – Half for the batter, half for the top. Trust me—it matters.
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Icing Sugar + Citrus Juice – For that classic zingy glaze.
Make It Your Own
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No lime? Use extra lemon—but expect a less complex flavor.
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Want more tang? Add a teaspoon of lime juice to the glaze.
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Going gluten-free? Use a GF self-raising blend and bake 5 minutes longer.
Common Mistakes & How to Avoid Them
| Problem | Why It Happens | Quick Fix |
|---|---|---|
| Zest all gone early | Used it all in the batter | Save half for topping |
| Dense sponge | Overmixed batter | Mix just until smooth |
| Runny icing | Iced a warm cake | Wait until fully cool |
How to Make It
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Preheat & Prep
Set oven to 180°C (160°C fan). Grease and line a 30x23cm traybake tin. -
Mix the Batter
In one bowl, add margarine, sugar, flour, eggs, baking powder, lemon curd, and half the zest. Beat until light and fluffy. -
Bake
Pour into the tin, level the top, and bake for 30–35 minutes. Press the center—it should bounce back. -
Cool
Let it cool completely in the tin on a wire rack. -
Make the Icing
Mix icing sugar with 3–4 tbsp lemon + lime juice until pourable. -
Finish & Decorate
Spread icing over the cooled cake, sprinkle with remaining zest, let it set, then slice into squares.
Tips from My Kitchen
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Add citrus juice gradually—the perfect glaze turns runny fast.
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Use a microplane for zest—avoid the bitter white pith.
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Save a spoonful of icing sugar to adjust consistency at the end.
Storage & Serving
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Keeps: 4 days in an airtight container at room temperature
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Freezes: Yes—slice and freeze with baking paper between pieces
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Serve with: A spoonful of Greek yogurt, strong tea, or sugared raspberries with lime
Frequently Asked Questions
Q: Can I use butter instead of margarine?
A: Yes—just soften it first. The cake will be a little richer.
Q: Can I skip the lemon curd?
A: You can, but the texture will be firmer and less tender.
Q: Can I use cream cheese frosting instead of citrus glaze?
A: You could—but the glaze is simpler and complements the texture better.
