Lemon Victoria sponge is a light, moist and fluffy cake made with lemon curd, heavy cream, lemon zest, and juice. It is a twist to the classic traditional Victoria sponge cake.
If you are wondering what to do with unused lemons in your kitchen, you should consider making this sponge cake. This cake has a delicious zing taste which balances the flavors and prevents it from being too sweet.
You get to enjoy a tangy lemon taste against the sweet taste of the cake.
Lemon Victoria sponge is buttery, has a beautiful golden-brown top, and pops with flavor. The two-tiered structure of this cake and its filling give it a visually appealing aesthetic. It has a thick layer of lemon curd and heavy cream between the cakes is a sight to behold.
This recipe is a great option if you want to make a beautiful cake without having to bear the burden of decorating. The cake is soft and moist, but the powdered sugar sprinkled on top gives it a bit of crunch. Lemon Victoria sponge is the ideal snack for your afternoon tea. It is perfect for brunch or summer dessert. This sponge cake can also be enjoyed throughout the day.
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Why Does This Recipe Work?
You need to bake this cake to enjoy the mixture of a mildly sweet and lemony taste. Here are some of the reasons you should not miss an opportunity to try this recipe at home:
- The ingredients are kitchen staples. Everything you need for this recipe is most likely available in your kitchen, or you can get it at the nearest grocery store.
- This recipe is a great way to utilize the excess or unused lemons in your kitchen.
- Although the process of making lemon Victoria sponge cake is lengthy, it is quite simple that even a beginner can do it. You can easily bake this sponge cake by following the instructions in this recipe.
- Preparing this sponge cake can be a great way to spend time and bond with family or friends. Children can also be involved in making this recipe as a way of sparking their interest in baking.
- Perfect as a celebration cake for any special occasion.
What’s In This Recipe?
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.
Unsalted butter: It helps the batter rise better in the oven. It also adds moisture and richness to the cake by creating air pockets in the cake batter. Butter also adds flavor to the sponge 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: They enhance the color and flavor of the sponge cake. Eggs also combine with flour to give the cake its structure. For best results, use large eggs.
Lemon curd: Lemon curd can be homemade or store-bought. It is natural, thick, and creamy. It gives the sponge flavor and texture.
Heavy cream: It helps carry the lemon flavor right through the cake and filling.
Pinch of salt: A little goes a long way.
How To Make Lemon Victoria Sponge – Step By Step
To make the sponge cake
One: Heat your oven to 180°C/355°F and line 2×20 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.
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.
To make the syrup
Six: 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.
To make the filling
Eight: In a large mixing bowl, beat the double cream and sugar with the electric mixer until stiff peaks form.
To Assemble Victoria Sponge
Nine: 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.
Top Tips!
The method of preparing this lemon sponge cake greatly impacts the outcome. Here are some tips on how you can get a lovely light lemon Victoria sponge cake:
- Use fresh lemon juice, it tastes a lot better than store-bought.
- Beat in the eggs gradually and avoid overbeating them to prevent the mixture from curdling.
- After baking, the tops of the cake should spring back when pressed lightly.
- You need to bake two cakes separately because one cake won’t cut 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.
- 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. It takes a while for the cake to rise completely in the oven.
- 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.
Recipe Variations
- You can make your lemon curd to get a richer flavor. You could also replace lemons with lime for an extra tart and acidic taste.
- You could also replace the heavy cream with homemade Greek yogurt.
- 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.
- For extra lemon flavor you can add a few drops of lemon extract to the batter.
- Use strawberry jam or raspberry jam instead of lemon curd.
Serving Suggestions
This cake can be topped with a zesty lemon drizzle or lemon buttercream. You could also top the cake with almond crisps or add a dusting of icing sugar. These toppings make the cake visually appealing and also add an interesting flavor.
You can also use raspberries or fresh edible flower petals to garnish the sponge cake. Another way to serve lemon Victoria sponge is to glam it with whipped cream or warm apricot jam or honey.
This sponge cake can be enjoyed with your favorite beverage.
Storage
To store: Store the sponge cake in an airtight container in the fridge because of the fresh filling. It can last in the fridge for 1-2 days.
To freeze: 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.
To make ahead of time: You can split the procedure of making this cake into two days. You can bake the two cakes and make the syrup on the first day, and put them together the next day.
If you plan to assemble the cakes the following day, keep them wrapped in plastic wrap in the fridge.
Recipe FAQs
Your cake could fail to rise because you did not put in an adequate amount of raising agents or the agents are out of date. Failing to rise could also be a sign that the sponge cake is not cooked enough. Another reason that could make the sponge cake fail to rise is if the tin is too big and the sponge spreads too thin.
Yes. Lemon is the primary and defining ingredient in the lemon Victoria sponge recipe. It is used in the form of lemon curd and juice.
No, you don’t. This recipe uses store-bought lemon curd. However, opt for the best quality though, for a better taste.
It is a classic English cake made mainly with butter, sugar, flour and eggs.
In this twist to the traditional recipe, we flavoure it with lemon juice and zest and also use lemon curd between the cake layers.
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Recipe
Lemon Victoria Sponge
Equipment
- Cake tin
Ingredients
Cake
- 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
Filling
- ½ cup lemon curd
- 1 cup heavy cream
- 2 tablespoon caster sugar
Simple syrup
- 1 tablespoon lemon juice
- 2 tablespoon caster sugar
Topping
- 1 tablespoon Powdered sugar
Instructions
To make the cake
- Heat your oven to 180°C/355°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.
To 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.
To 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
Notes
- Use fresh lemon juice, it tastes a lot better than store-bought.
- Beat in the eggs gradually and avoid overbeating them to prevent the mixture from curdling.
- After baking, the tops of the cake should spring back when pressed lightly.
- You need to bake two cakes separately because one cake won’t cut 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.
- 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. It takes a while for the cake to rise completely in the oven.
- 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.
Tina
Made this cake for my son’s birthday and he loved it.
Charlotte
Soft and lemony, I love it. Thanks!