This Mary Berry Lemon Victoria Sponge is a light and zesty recipe, which is made with fresh lemon zest and filled with tangy lemon curd. It’s the perfect afternoon tea cake, ready in about 50 minutes plus cooling time.
Mary Berry Lemon Victoria Sponge Recipe Ingredients
For the Lemon Sponge:
- 225g (8oz) softened butter or baking spread
- 225g (8oz) caster sugar
- 4 large eggs
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
- Finely grated zest of 1 large lemon
For the Lemon Filling:
- About 4-6 tbsp good-quality lemon curd
- 100g (4oz) unsalted butter, softened
- 200g (7oz) icing sugar, sifted
- 1-2 tbsp lemon juice
- Icing sugar or caster sugar, for dusting
How To Make Mary Berry Lemon Victoria Sponge
- Prepare the Oven and Pans: Preheat the oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round sandwich tins and line the base of each with parchment paper.
- Make the Sponge Batter: Using Mary Berry’s all-in-one method, place the softened butter (or baking spread), caster sugar, eggs, self-raising flour, baking powder, and lemon zest into a large mixing bowl.
- Mix and Bake: Beat all the ingredients together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined. Divide the mixture evenly between the two prepared tins and level the surfaces with a spatula.
- Bake the Sponges: Bake in the center of the oven for 25 to 30 minutes, until the cakes are golden, well-risen, and spring back when gently pressed.
- Cool the Cakes: Let the sponges cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
- Make the Lemon Buttercream: While the cakes cool, make the filling. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well. Add 1 tablespoon of lemon juice and beat again until the buttercream is light and fluffy. If it’s too stiff, add a little more lemon juice.
- Assemble the Cake: Place one sponge layer, upside down, onto a serving plate. Spread it generously with the lemon curd. Pipe or spread the lemon buttercream evenly over the lemon curd.
- Finish and Serve: Place the second sponge on top, right-side up. Lightly dust the top of the cake with icing sugar or caster sugar before slicing and serving.
Recipe Tips
- How do I get the best lemon flavor? Using the finely grated zest of a fresh lemon in the cake batter provides the most authentic and fragrant lemon flavor. For an extra zing, you can also add a little zest to the buttercream.
- Why use the all-in-one method? This is Mary Berry’s famously foolproof technique. It’s quick, easy, and produces a consistently light and tender sponge by combining all ingredients at once, which is perfect for beginner bakers.
- How do I prevent my cake from sinking? Avoid opening the oven door for the first 20-25 minutes of baking, as the sudden change in temperature can cause the cake to collapse. Also, ensure your baking powder is fresh and not expired.
- Can I make my own lemon curd? Yes, homemade lemon curd is delicious! If you have a favorite recipe, it will make this cake even more special. Just ensure it’s thick and has cooled completely before you use it as a filling.
What To Serve With Lemon Victoria Sponge
This bright and zesty cake is a star on its own, especially for afternoon tea. It pairs perfectly with:
- A pot of Earl Grey or English Breakfast tea.
- A simple cup of black coffee.
- A glass of elderflower cordial.
How To Store Lemon Victoria Sponge
Store: The assembled cake will keep well in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, it’s best to store it in the refrigerator. Let it come to room temperature for about 30 minutes before serving for the best texture.
Lemon Victoria Sponge Nutrition Facts
- Calories: ~490 kcal per slice
- Protein: 5g
- Fat: 28g
- Carbohydrates: 55g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For the buttercream, fresh lemon juice will give you the best, brightest flavor. Bottled juice can sometimes have a slightly bitter aftertaste. For the zest in the cake, there is no substitute for a fresh lemon.
If your buttercream is too soft, it’s likely because the butter was too warm or you added too much liquid. You can fix it by beating in more sifted icing sugar, a little at a time, until it reaches the desired consistency. Chilling it in the fridge for 15 minutes can also help it firm up.
Yes. The unfilled sponge layers freeze beautifully. Once completely cool, wrap each layer separately in a double layer of plastic wrap and then in foil. They can be frozen for up to 3 months. Thaw at room temperature before assembling with the fresh filling.
Mary Berry Lemon Victoria Sponge Recipe
Description
A bright and zesty twist on the British classic, this light lemon sponge cake is made with an easy all-in-one method and filled with tangy lemon curd and a sweet lemon buttercream.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch sandwich tins.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the tins and bake for 25-30 minutes until golden and springy. Cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually beat in the sifted icing sugar and lemon juice until light and fluffy.
- Spread one cooled cake layer with lemon curd, then top with the lemon buttercream.
- Place the second cake layer on top and dust with icing sugar before serving.
Notes
- Using room temperature ingredients for the sponge is key to a light, even bake.
- Do not open the oven door for the first 20 minutes of baking.
- Ensure cakes are completely cool before filling to prevent the buttercream from melting.
- For the best flavor, use fresh lemon zest and juice.
