Lemon Victoria Sponge with Lemon Curd

This lemon Victoria sponge cake is easy, soft, buttery, and packed full of lemon flavour. It’s filled with lemon curd and a thick, fluffy layer of whipped cream. It’s easy to make and you can use pre-made lemon curd if you have some on hand. Topped with powdered sugar, fresh flowers, and lemon slices for the perfect brunch or summer dessert.

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Why you will LOVE this recipe:

• Easy: Just throw all the batter ingredients into one bowl and beat until it comes together.
• Lemon: there's lemon zest in the sponge and loads of lemon flavour in the curd.
• Whipped cream filling: The fluffy whipped cream filling is stabilized with cream cheese. It adds tang and helps the cake stand tall without sliding around.

What is a Victoria sponge?

This twist on a traditional English cake is essentially equal parts of butter, sugar, and double the amount of flour. And eggs! This Victoria sponge is flavoured with lemon so it has added lemon zest and juice. Baking powder is used to make it light and fluffy.

It's a buttery, tender cake that comes together in no time. Just combine everything in a bowl (at the same time) and you're ready to bake.

To make the lemon flavour really pop, I like to rub the zest and sugar until fragrant and yellow. This helps release the lemon essential oils trapped inside.

How to decorate a cake with fresh flowers

Be careful when decorating a cake with fresh flowers - some flowers like baby's breath are toxic! Do your research. There are plenty of edible flower options that you can use to decorate a cake and eat as well. Make sure they're safe to eat (i.e. grown for eating and not decoration) if you plan on eating them.

Wrap the stems tightly with plastic wrap and stick them into the cake. Make sure the stems are wrapped tight all over.

You can use artificial flowers to decorate if you prefer. I would wrap the stems in plastic wrap tightly too because the materials aren't food safe.

Make ahead instructions

You can make the lemon curd up to a few days ahead - store it in the fridge until ready to fill the cake.

You can stack and fill the lemon Victoria sponge cake the day before serving. Store it in the fridge in a cake carrier. Dust with powdered sugar, top with flowers and lemon slices right before serving.

Key ingredients

Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

Lemons: You will need around 3-5 lemons total for this recipe. You will use the zest and juice from the lemons.

Butter: Good quality, real butter is essential for a tasty Victoria sponge.

Heavy whipping cream: Don't use anything lower than 35% milkfat because it won't whip up.

Cream cheese: Full fat brick style cream cheese will give the best results. If you don't like the taste of cream cheese, substitute with the same amount of mascarpone cheese.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Step by step: lemon curd

Step 1 - Combine all of the ingredients (except for butter) for lemon curd in a medium saucepan. Whisk well to combine. 

Step 2 - Heat on medium heat, mixing often and scraping the bottom of the pan to prevent burning. Let it come to a simmer and stir until thickened. 

Step 3 - Once thickened, transfer to a non-metal heat safe container. Add the butter cut into pieces and stir until melted. Place a piece of plastic wrap directly on top of the curd so that it doesn’t form a skin. Chill until thickened.

How to make lemon sponge

Step 1 - Preheat oven to 350F (180C). Grease the bottom and sides of two 8” round pans. I used a piece of cold butter to grease the pan. Line the bottom with a piece of parchment paper. 

Step 2 - Combine grated lemon zest and granulated sugar in a large bowl. Rub the zest and sugar together until fragrant and the sugar has a yellow tint.

Step 3 - Add the rest of the ingredients into the same bowl. Beat everything together until it forms a thick, creamy batter. This will take about 30 seconds.

Step 4 - Divide the batter between the two pans. Spread until even. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. 

Step 5 - Let the cake cool inside the pan for 10 minutes. Run a knife or spatula around the edge and flip over the cake pan to release. Let cool completely before stacking and filling. 

How to make stabilized whipped cream

Step 1 - In a large bowl, beat whipping cream until medium stiff peaks. Set aside in the fridge. 

Step 2 - In a separate bowl, whisk together cream cheese, powdered sugar, and vanilla extract until creamy and no more lumps remain. 

Step 3 - Add the whipped cream to the cream cheese mixture. Beat until thick, stiff peaks. 

How to assemble Victoria sponge

Step 1 - Place the first layer of sponge on the serving plate. Top with whipped cream filling, making a shallow well in the middle for the lemon curd. 

Step 2 - Top with lemon curd (I added it all in but you can add as much as you want). Flip the second sponge layer upside down and place on top of the lemon curd.

Step 3 - Dust the top of the lemon Victoria sponge with powdered sugar and decorate with flowers (see recipe notes) and lemon slices.

FAQ

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📖 Recipe

Lemon Victoria Sponge with Lemon Curd

Mary

This lemon Victoria sponge cake is easy, soft, buttery, and packed full of lemon flavour. It’s filled with lemon curd and a thick, fluffy layer of whipped cream. It’s easy to make and you can use premade lemon curd if you have some on hand. Topped with powdered sugar, fresh flowers, and lemon slices for the perfect brunch or summer dessert.

5 from 5 votes

Print Recipe Pin Recipe Shop Ingredients

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Baking, Cake, Dessert

Cuisine American, English

Servings 10 people

Equipment

• ▢
  2 eight inch round baking pans

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lemon Curd

• ▢ 2 large egg yolks
• ▢ 1 large egg
• ▢ ⅛ teaspoon sea salt
• ▢ ⅔ cup granulated sugar
• ▢ 1 lemon zested
• ▢ ⅓ cup lemon juice freshly squeezed (2-3 lemons)
• ▢ ¼ cup unsalted butter

Victoria Sponge

• ▢ 1 cup granulated sugar
• ▢ 1 lemon zested
• ▢ 3 tablespoons lemon juice freshly squeezed (1-2 lemons)
• ▢ 4 large eggs
• ▢ 1 cup butter softened
• ▢ 2 cups all purpose flour 240g
• ▢ 1 ½ tablespoon baking powder

Whipped Cream Filling

• ▢ 1 cup heavy cream
• ▢ 4 oz cream cheese softened
• ▢ ½ cup powdered sugar
• ▢ ½ teaspoon pure vanilla extract

Makes: 8inch8 x 8inch round

Instructions

 

Lemon Curd

• Combine all of the ingredients (except for butter) for lemon curd in a medium saucepan. Whisk well to combine.
  2 large egg yolks, 1 large egg, ⅛ teaspoon sea salt, ⅔ cup granulated sugar, 1 lemon, ⅓ cup lemon juice
• Heat on medium heat, mixing often and scraping the bottom of the pan to prevent burning. Let it come to a simmer and stir until thickened.
• Once thickened, transfer to a non-metal heat safe container. Add the butter cut into pieces and stir until melted. Place a piece of plastic wrap directly on top of the curd so that it doesn’t form a skin. Chill until thickened.
  ¼ cup unsalted butter

Victoria Sponge

• Preheat oven to 350°F (180°C). Grease the bottom and sides of two 8” round pans. I used a piece of cold butter to grease the pan. Line the bottom with a piece of parchment paper.
• Combine grated lemon zest and granulated sugar in a large bowl. Rub the zest and sugar together until fragrant and the sugar has a yellow tint.
  1 cup granulated sugar, 1 lemon
• Add the rest of the ingredients into the same bowl. Beat everything together until it forms a thick, creamy batter. This will take about 30 seconds.
  3 tablespoons lemon juice, 4 large eggs, 1 cup butter, 2 cups all purpose flour, 1 ½ tablespoon baking powder
• Divide the batter between the two pans. Spread until even. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool inside the pan for 10 minutes. Run a knife or spatula around the edge and flip over the cake pan to release. Let cool completely before stacking and filling.

Whipped Cream Filling

• In a large bowl, beat whipping cream until medium stiff peaks. Set aside in the fridge.
  1 cup heavy cream
• In a separate bowl, whisk together cream cheese, powdered sugar, and vanilla extract until creamy and no more lumps remain.
  4 oz cream cheese, ½ cup powdered sugar, ½ teaspoon pure vanilla extract
• Add the whipped cream to the cream cheese mixture. Beat until thick, stiff peaks.

Assembly

• Place the first layer of sponge on the serving plate. Top with whipped cream filling, making a shallow well in the middle for the lemon curd.
• Top with lemon curd (I added it all in but you can add as much as you want). Flip the second sponge layer upside down and place on top of the lemon curd.
• Dust the top with extra powdered sugar and decorate with flowers (see notes) and lemon slices.

Notes

Decorating a cake with fresh flowers

Be careful when decorating cakes with fresh flowers because some flowers are toxic - even if you just place them on top. Do your research! Wrap the stems tightly with plastic wrap and insert them into the cake gently.

Make ahead

The lemon curd can be made a few days in advance (store in the fridge).

You can stack and fill the cake the day before serving. Store it in the fridge in a cake carrier. Dust with powdered sugar, top with flowers and lemon slices right before serving.

Storage and serving

Store the cake in the fridge because of the whipped cream filling. I recommend letting it sit at room temperature for 15-20 minutes before eating because the butter in the layers will have time to soften up.

 

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