- packed with lemon flavour -
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.
– One bowl batter – Tons of lemon zest and lemon flavour – Cream cheese stabilized whipped cream
This twist on a traditional English cake is essentially equal parts of butter, sugar, and double the amount of flour. And eggs! It is flavoured with lemon so it has added lemon zest and juice.
what you will need:
Whipped Cream Filling
– large eggs – sea salt – granulated sugar – lemon – lemon juice – unsalted butter
– granulated sugar – lemon – large eggs – butter – all purpose flour – baking powder
– heavy cream – cream cheese – powdered sugar – pure vanilla extract
For the Lemon Curd: Combine all of the ingredients (except for butter) for lemon curd in a medium saucepan. Heat until it comes to a simmer, whisking well.
Transfer to a non-metal container and add cold butter. Stir until melted, refrigerate until later.
For the batter: 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.
Add the rest of the ingredients into the same bowl. Beat everything together until it forms a thick, creamy batter.
Divide the batter between the two pans, bake for 18-22 minutes. Let cool completely before stacking and filling.
For the stabilized whipped cream: In a large bowl, beat whipping cream. In a separate bowl, whisk together cream cheese, powdered sugar, and vanilla. Add the whipped cream, beat until thick, stiff peaks.
Assembly: Top the first layer of sponge with whipped cream filling, making a shallow well in the middle and add lemon curd. Top with the second layer. Dust with powdered sugar.
Make ahead and enjoy over a relaxing brunch. Lemon lovers rejoice.
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