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    Flouring Kitchen » Layer Cakes

    Lemon Victoria Sponge with Lemon Curd

    Published: May 20, 2022 · Modified: Nov 6, 2022 by Mary · This post may contain affiliate links · 3 Comments

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    Jump to Recipe

    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.

    Victoria sponge topped with powdered sugar, lemon slices, and peonies

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    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.
    Jump to:
    • Why you will LOVE this recipe:
    • What is a Victoria sponge?
    • How to decorate a cake with fresh flowers
    • Make ahead instructions
    • Key ingredients
    • Step by step: lemon curd
    • How to make lemon sponge
    • How to make stabilized whipped cream
    • How to assemble Victoria sponge
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments

    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.

    Victoria sponge filled with lemon curd and topped with fresh flowers.

    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.

    Slice of victoria sponge and lemon on a plate

    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.

    Victoria sponge layered with whipped cream and lemon curd

    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. 

    combining lemon curd ingredients

    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.

    mixing cooked curd and butter until smooth

    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.

    rubbing sugar and zest until fragrant

    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.

    beating batter until smooth

    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. 

    baking victoria sponge batter

    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.

    filling cake with 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.

    wrapping flower stems with plastic wrap

    FAQ

    Can I use pre-made lemon curd?

    Yes! Use your favourite recipe or store bought curd. Check out these lemon curd cookies that are also filled with lemon curd.

    Can I use pre-squeezed lemon juice?

    Technically you could but it won't taste nearly as good. You still need the zest from fresh lemons so use the lemon juice as well.

    Can I assemble the cake ahead of time?

    I recommend eating it the same day it was assembled but it will still taste great the next day. Store it assembled in the fridge overnight in a cake carrier.

    Can I use gluten free flour?

    Yes, use 1:1 gluten free flour instead of the all purpose wheat flour in this recipe.

    Check out these other recipes:

    • Lemon Butter Cake
    • crinkle cookies with lemon curd filling and one bitten cookie
      Lemon Curd Cookies
    • Strawberry Cinnamon Rolls
    • stack of blueberry lemon pancakes with peak inside. Topped with lemon slices and fresh blueberries
      Blueberry Lemon Pancakes

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Victoria sponge topped with powdered sugar, lemon slices, and peonies

    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 7 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
     
     

    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: 8inch0 x 0inch round
    Shop Ingredients on Jupiter

    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.
     
    Tried this recipe?Let us know how it was!
    « Lime Cake
    Strawberry Butter Cake »

    Reader Interactions

    Comments

    1. Grace

      June 21, 2023 at 2:54 pm

      5 stars
      This is, hands down, my favorite cake that I have ever made! It is so light, refreshing and creamy, with the perfect pop of fresh, tangy, lemony flavor! 10/10 would recommend and will 100% bake again!

      Reply
    2. Thalia

      July 01, 2022 at 4:29 pm

      5 stars
      I was asked to bake two cakes for my grandsons fete
      So me being me tried a new one never done before the other one was a plain Victoria sponge the oven switched off half way through bake!!!!!!!!!!!!!
      However this lemon one was a dream and out of this world

      Reply
    3. Anonymous

      June 20, 2022 at 3:27 pm

      5 stars
      This cake was sooooo good!!!!! I made it for my mothers birthday and she absolutely loooved it!!! I was able to make it within a few hours!! The lemon custard came out sooo tangy and creamy especially since it was my first time making it! Loved the recipe.. would recommend!

      Reply
    5 from 7 votes (4 ratings without comment)

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