Lemon Victoria Sponge

Just like the drizzle cake its something that is perfect for tea. I found the cake a little dense but the whipped cream and lemon curd in the center helps lighten it.

For the sponge:

  • 175g butter
  • 175g sugar
  • 175g self-raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 1 lemon zested (I forgot to show it in the picture)
  • 3 eggs
  • 4tbsp lemon curd
  • Whipped cream


Preheat the oven to 180C.

In a bowl simply beat all the ingredients together till it forms a thick batter. If the batter is too thick, add a tablespoon of milk and stir.

If you have small enough pans and enough batter, divide the batter into two. Or else like I did, dump all the batter in the same tin letting you slice it later.

Bake for 20-25 minutes or until a skewer comes out clean.

Let the cake(s) cool on a wire rack. If you need to slice it, wait for it to completely cool before slicing.

I whipped a tetra pack of whipped cream add spread it between the layers of cake and on top . I also poured on some lemon curd which helped lighten the cake.




2 Comments Add yours

  1. Hi !
    Love the cake, it looks great, it´s birthday time!! Anyway I also wanted to mention that I didn´t know of anyone that had exactly this same dish. I have one too and love it and use it often.
    Thanks for sharing


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.