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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 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Baking, Cake, Dessert
Cuisine American, English
Servings 10 people

Ingredients
 
 

Lemon Curd

  • 2 large egg yolks
  • 1 large egg
  • teaspoon sea salt
  • cup granulated sugar
  • 1 lemon zested
  • 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: 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.
 
Keyword lemon curd victoria sponge, Victoria Sponge
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