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Eat a slice of the lemon victoria sponge and a fresh lemon is in the background.
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5 from 1 vote

Lemon Victoria Sponge

This lemon Victoria sponge cake is light, fluffy and filled with lemon curd and whipped cream. A simple British sponge cake perfect for afternoon tea, birthdays or summer dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Cake
Cuisine: British
Servings: 16 Servings
Calories: 241kcal
Author: Radwa

Equipment

  • Cake tin
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • saucepan
  • Lemon squeezer

Ingredients

  • 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

  • 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 stiff peaks form.
    1 cup heavy cream, 2 tablespoon caster sugar
  • Spread the lemon curd oven 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.

Nutrition

Serving: 1Serving | Calories: 241kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 69mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.5mg