Lemon Victoria Sponge Cake

I am truly impressed with how light, moist, and fluffy this lemon Victoria sponge cake is! 

It is SUPER lemony because I flavored it with lemon juice and zest and stuffed it with lemon curd and whipped cream!

This lemon cake is an ideal snack for afternoon tea or a summer dessert.

Lemon Victoria Sponge

For me, this recipe is a great way to use up the unused lemons in my kitchen. I just made 2 Victoria sponge cakes and spread a thick layer of lemon curd and heavy cream between them, and it was AMAZING!

This cake has a delicious lemony, buttery taste and a beautiful golden-brown top.

Plus, It is absolutely my best option when I want to make a beautiful cake without having to bear the burden of decorating. The cake is soft and moist. However, I sprinkle some powdered sugar on top for decoration.

Ingredients

"See the recipe card below for more information about the ingredients and quantities."

Caster sugar: It has finely ground crystals that make it dissolve faster in mixtures and gives the sponge cake a light texture.

Lemon zest and juice: This combination adds a bright, citrusy flavor to the cake. Use fresh lemon juice, it tastes a lot better than store-bought.

Butter: I like to use butter because it adds moisture and richness to the cake.

Self-raising flour: It is a combination of all-purpose flour, salt, and baking powder.

Baking powder: It is a leavening agent that increases airiness in the cake through tiny gas bubbles released in the dough. It gives the sponge a nice rise.

Eggs: I use 4 large eggy at room temperature.

Lemon curd: I use store-bought lemon curd, but homemade also works fine. You may also use strawberry jam or raspberry jam instead of lemon curd.

Heavy cream: For a creamy and rich filling.

How To Make Lemon Victoria Sponge Cake?

One (make the sponge cake): Heat your oven to 180°C/350°F and line 2x20 cm cake tins with parchment paper.

Two: In a large bowl, whisk softened butter, sugar, and lemon zest together until creamy.

Three: Whisk in the eggs (one at a time) and then lemon juice.

Tip: Beat in the eggs gradually and avoid overbeating them to prevent the mixture from curdling.

Four: Stir in (the dry ingredients) flour, baking powder, and salt until combined.

Five: Divide the batter between the 2 prepared tins and then bake in the oven for 20-25 minutes until golden. Allow the cakes to cool completely.

Tip: Do not open the oven too early to prevent the middle part of the sponge cake from sinking in due to sudden changes in temperatures while baking.

Six (make the syrup): In a small saucepan, add lemon juice and sugar over medium heat, and stir until the sugar has dissolved.

Seven: Brush over the cakes with the syrup, then let them cool on a wire rack.

Eight (make the filling): In a large mixing bowl, beat the double cream and sugar with the electric mixer until stiff peaks form.

Nine (assemble Victoria Sponge): Place the first cake on a serving plate and spread the lemon curd on top of it, then pipe the cream on top of the lemon curd layer, and place the second cake on top.

Ten: Sprinkle powdered sugar on top of the cake and then scatter some grated lemon zest on top as well (optional), cut and serve.

Helpful Tips!

• I prefer to bake two cakes separately because it is easier than cutting a large one into two since the sponge is too soft. Also, ensure that you divide the mixture evenly between the two tins, so you have similar cakes that are easier to assemble.
• Give the cake batter a short but high-speed whizz in the mixer for better aeration and also to ensure that all ingredients mix evenly.
• If you only have all-purpose flour, you could use it instead of the self-raising one and add an extra 2 teaspoons of baking powder and ¼ teaspoon of fine salt.

How I Store It

I store this sponge cake in an airtight container in the fridge because of the fresh filling. It can last in the fridge for 2-3 days.

I slice it into 16 slices and then pack each slice or two in an airtight container in the freezer; they will last for 1-2 months.

More Cake Recipes

• Hazelnut Cake Recipe
• Easy Rock Cakes Recipe
• Jam and Coconut Cake
• Naked Chocolate Cake
• Pandan Cake

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