Lemon Victoria Sponge

5 from 1 vote

Light and moist lemon Victoria sponge cake, stuffed with lemon curd and whipped cream! It's an ideal snack for afternoon tea or a summer dessert.

Prep Time10

Cook Time20

Total Time30

Course: Baking, Cake

Cuisine: American

Servings: Servings

Calories: 241kcal

Author: Radwa

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

Use fresh lemon juice, it tastes a lot better than store-bought.