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Lemon Victoria Sponge recipe

Lemon Victoria Sponge Sandwich

A light and fluffy lemon Victoria sponge layered with tangy lemon curd and softly whipped cream. Finished with a delicate lemon syrup, this elegant cake is perfect for afternoon tea, celebrations, or family gatherings.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine British
Servings 8 slices

Ingredients
  

For the Sponge Cakes

  • 225 g (1 cup) caster or superfine sugar
  • Zest of 2 lemons
  • 225 g (1 cup) unsalted butter, softened
  • 225 g (1½ cups) self-raising flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 4 large eggs, room temperature
  • 3 teaspoons fresh lemon juice

For the Lemon Syrup

  • 2 tablespoons caster sugar
  • 2½ tablespoons fresh lemon juice

For the Filling

  • 180 g (¾ cup) lemon curd
  • 250 ml (1 cup) heavy whipping cream
  • 1 tablespoon icing sugar or caster sugar
  • 1 tablespoon reserved lemon syrup

Instructions
 

Prepare the Oven and Pans

  • Preheat oven to 180°C (160°C fan) / 355°F / Gas Mark 4.Grease two 20 cm (8-inch) round cake tins and line the bases with parchment paper.

Flavor the Sugar

  • Rub the lemon zest into the sugar using your fingertips until fragrant.

Make the Batter

  • Beat butter and lemon sugar until pale and creamy (1–2 minutes).Add eggs one at a time, mixing on low speed.Sift together flour, baking powder, and salt. Gradually fold into the batter.Add lemon juice and mix briefly until combined. Do not overmix.

Bake

  • Divide batter evenly between tins and smooth tops.Bake for 20–25 minutes, or until golden and a skewer comes out clean.Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Lemon Syrup

  • Gently heat lemon juice and sugar in a small saucepan until sugar dissolves.Reserve 1 tablespoon for the filling.Brush remaining syrup over the underside of both cake layers.

Prepare the Filling

  • Spread lemon curd evenly over one sponge layer.Whip cream with icing sugar until soft peaks form.Fold in reserved tablespoon of lemon syrup.Spread or pipe cream over the lemon curd.Top with second sponge layer.

Final Touch

  • Dust with caster sugar or sifted icing sugar before serving.

Notes

  • Use room temperature eggs and butter for best texture.
  • Weigh batter in each tin for even layers.
  • Do not overmix once flour is added.
  • Store refrigerated for up to 3 days.
  • Let sit at room temperature 15–20 minutes before serving.
  • Sponge layers can be frozen (unfilled) for up to 1 month.
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