Lemon Victoria Sponge

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This Lemon Victoria Sponge is soft and light, with a wonderful flavour. With zest in the cake and lemon curd and double cream between two layers it is perfect. As with all Victoria Sponge(Victoria Sandwich) cakes it is very easy to make.

Traditionally a Victoria sponge has a layer of raspberry jam between the two layers sponge cake. Sometimes there is a layer of whipped cream, or buttercream too. But for this version lemon curd replaces the jam. In addition there is also a little zest of lemon in the sponge cakes.

The recipe is very simple to make using a stand mixer. However a hand mixer will also work well. Although doing the recipe entirely by hand is possible it does require more effort.

Using my Ankarsrum mixer certainly makes light work of such recipes. Though, of course, any stand mixer will work very well.

Lemon Victoria Sponge


The ingredients are quite straightforward. But there is an interesting method used, quite often, to determine the volume of butter, sugar and flour. That is to weigh 4 eggs(or fewer for smaller cakes) in their shells. Then use that weight for each of the butter, flour and sugar in the recipe. That method works very well indeed. But just using 4 medium eggs(large in USA) without weighing and using 225g of each of those other ingredients will still work.

The flour is self raising flour, which has the baking powder already included in it. However you can use plain flour instead, as long as you also add in about 3 teaspoons of baking powder into it.

The only other ingredients for the two cakes are some lemon zest and some vanilla extract or vanilla bean paste.

Then, for the filling to go between the two cake layers there is some slightly sweetened double cream and some lemon curd.

Process For Lemon Victoria Sponge

The process is easy too, particularly if using a stand mixer or a hand mixer. The cake mixture is ready in the time it takes to preheat the oven to 180C/160C Fan/350F.

I like to rub the zest into the sugar before the creaming stage. Simply cream the butter and sugar together until is it pale and fluffy, with lots of air in it. Then slowly mix in the eggs until fully combined. Add in the vanilla as well and mix again. Then fold in the self raising flour.

Grease and flour two 8 inch/20cm round cake pans and line the bases with parchment paper. Divide the cake batter between the two pans and spread over the base. Then bake the cakes for about 25 minutes until they have risen and are springy to the touch.

Leave the cakes in the pans for a couple of minutes then turn them out on to a wire rack to cool completely.

Whip some double cream with a little sugar, until nicely thickened.

Turn one cake over to the bottom is facing upwards and spread lemon curd over it. Cover that with the whipped cream and place the second cake on the top, pressing down lightly. Sprinkle a little caster sugar(or sift some icing sugar) over the top. Then chill the cake for a while before serving.

My Cake

Lemon Victoria Sponge

After 25 minutes of baking my cakes were ready. So I let them cool before assembling the Lemon Victoria Sponge.

Once I had let it chill for about 30 minutes I cut a slice and enjoyed it immensely, with a nice cup of tea.

The sponge cakes were so light and had a lovely texture and flavour. The filling complemented the cake with the tartness from the curd and the rich whipped cream. It was just perfect.

Lemon Victoria Sponge – Video

Another great recipe is Lemon Custard Tart Cake.

Lemon Victoria Sponge

Recipe by geoffcooCourse: Cakes, DessertsCuisine: BritishDifficulty: Easy


Prep time


Cooking time




  • Cakes
  • 4 medium eggs(large in USA) – mine weighed 225g in their shells

  • 225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) self raising flour – see note below

  • 225g(1 cup) softened unsalted butter

  • 225g(1 cup + 2 tbsp) caster sugar, plus a little more to sprinkle.

  • grated zest from 2 lemons

  • 5ml(1 tsp) vanilla extract

  • Filling
  • 240ml(1 cup) double cream

  • 25g(2 tbsp) caster sugar

  • 75ml(5 tbsp) lemon curd


  • Preheat the oven to 180C/160C Fan/350F.
  • Grease and flour two 8 inch/20 cm round cake pans and line the bases with parchment paper.
  • Rub the zest of lemon into the sugar to release the oils a little.
  • Place the sugar and butter into the bowl of a stand mixer(or a large bowl) and beat them together until light and fluffy. This will take at least 5 minutes.
  • Beat the eggs together and slowly add them into the creamed mixture, whisking until fully combined.
  • Whisk in the vanilla as well.
  • Fold in the flour until fully combined.
  • Divide the mixture evenly between the two cake pans and spread over the base until level.
  • Bake the cakes in the oven for 25 to 30 minutes, until they have risen nicely and are springy on the top.
  • Leave them in the pans for 2 minutes and then transfer them to a cooling rack until cooled.
  • Turn one cake over and spread the lemon curd over the surface.
  • In a large bowl whisk the cream with the sugar, until nicely thickened. Don’t overmix as it will turn to more like butter.
  • Spread the cream over the curd and gently press the second cake onto the top.
  • Sprinkle a little sugar over the top and chill the Victoria Sponge until ready to serve.


  • To use plain flour weigh out the same amount and add in 12g(3 tsp) baking powder, mixing well.

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