Light, moist, and fluffy Lemon Victoria sponge cakes filled with lemon curd and whipped cream! It is an ideal snack for afternoon tea or summer dessert.
Lemon Victoria Sponge
For me, this recipe is a great way to utilize the excess or unused lemons in my kitchen. So, If you are wondering what to do with unused lemons in your kitchen, I highly recommend making this sponge cake.
I made it a layer cake, filling it with a thick layer of lemon curd and heavy cream between the cakes, which was AMAZING!
This cake has a delicious zing taste which balances the flavors and prevents it from being too sweet. It is also buttery, has a beautiful golden-brown top, and pops with flavor.
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 to give it a bit of crunch.
"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 - Step By Step
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.
- 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.
To store: 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.
To freeze: 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.
It is a classic English cake made mainly with butter, sugar, flour and eggs. In this twist to the traditional recipe, I flavoured it with lemon juice and zest and also use lemon curd between the cake layers.
More Cake Recipes
Lemon Victoria Sponge
- 1 cup caster sugar
- ½ cup unsalted butter , softened
- 4 eggs , at room temperature
- 2 teaspoon lemon juice
- zest of 2 lemons
- 1 ½ cup self raising flour
- pinch of salt
- 1 teaspoon baking powder
- ½ cup lemon curd
- 1 cup heavy cream
- 2 tablespoon caster sugar
- 1 tablespoon lemon juice
- 2 tablespoon caster sugar
- 1 tablespoon Powdered sugar
- Make the cake: Heat your oven to 180°C/350°F and line 2x 20 cm cake tins with baking parchment.
- Whisk butter, sugar and lemon zest together until creamy.1 cup caster sugar, ½ cup unsalted butter, zest of 2 lemons
- Whisk in the eggs (one at a time) and then lemon juice.4 eggs, 2 teaspoon lemon juice
- Stir in flour, baking powder and salt until combined.1 ½ cup self raising flour, pinch of salt, 1 teaspoon baking powder
- Divide the batter between the 2 tins and then bake in the oven for 20-25 minutes until golden.
- Allow the cakes to cool completely.
- Make the syrup: In a small saucepan, add lemon juice and sugar over medium heat, and stir until the sugar has dissolved.2 tablespoon caster sugar, 1 tablespoon lemon juice
- Brush over the cakes with the syrup, then let them to cool.
- Make the filling: Beat the heavy cream and sugar until it is creamy.1 cup heavy cream, 2 tablespoon caster sugar
- Spread the lemon curd oven to the first cake layer, then pipe the cream on top of the lemon curd layer, and place the other cake on top.½ cup lemon curd
- Sprinkle some powdered sugar onto the top.1 tablespoon Powdered sugar