Name: Lemon Victoria Sponge
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup caster sugar; 1/2 cup unsalted butter (, softened); 4 eggs (, at room temperature); 2 tsp lemon juice; zest of 2 lemons; 1 1/2 cup self raising flour; pinch of salt; 1 tsp baking powder; 1/2 cup lemon curd; 1 cup heavy cream; 2 tbsp caster sugar; 1 tbsp lemon juice; 2 tbsp caster sugar; 1 tbsp Powdered sugar

Jump to Recipe

This Lemon Victoria Sponge is a delicious twist on the classic British cake. Made with soft lemon sponge layers, a sweet lemon curd filling, and whipped cream, it is light, creamy, and full of citrus flavor.

Lemon Victoria sponge and a whole lemon next to it.

What is Lemon Victoria Sponge Cake?

It’s a citrus version of the classic Victoria sponge cake. Instead of a plain vanilla sponge filled with jam and cream, my version uses fresh lemon zest, lemon juice, lemon curd and whipped cream.

This recipe is a great way to use up the extra lemons in your kitchen. It is light and lemony, with a soft sponge and creamy filling, making it perfect for afternoon tea, birthday parties, Easter, Mother’s Day, or as a simple summer dessert.

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 eggs 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.

Whisk butter, sugar, and lemon zest. Add in eggs.

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.

Stir in flour, baking powder, and salt. Divide the batter between the 2 cake tins.

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.

Whisk the heavy cream and sugar until stiff peak forms.

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

Spread the lemon curd on top of the first cake.

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.

Spread the whipped cream on top of the lemon curd. Dust with powdered sugar.

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

Lemon Victoria sponge and some lemons are in the background.

Helpful Tips!

I baked the 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.