Baking & Desserts Recipes

Lemon Victoria Sponge Cake

13th June 2015

DSC_0024

Last summer, the mum of one of my good friends gifted me some fabulous homemade treats. Among these were some apricot & raspberry jam (all gone..) and some delicious lemon curd. I decided to use up the last of this in a slight lemony twist on a classic victoria sponge. I love lemon cakes in all forms so this was going to go down well. I used a tried and tested sponge recipe, just adding the zest of 1 lemon to mix to give it some zing. The filling is purely the lemon curd, spread about 5mm thick all over. The icing is just basic icing and sugar and water with a sprinkling of lemon zest. You could use partly lemon juice instead of water for the icing but I didn’t want to make it toooo tangy on this occasion.

DSC_0017

Ingredients

For the sponge:

  • zest 1 lemon
  • 200g plain flour
  • 200g caster sugar
  • 200g butter
  • 1 tsp baking powder
  • 1.5 tbsp milk
  • 3 large eggs, lightly beaten

For the filling and icing:

  • 3 tbsp lemon curd (shop bought/make your own)
  • 10 tbsp icing sugar
  • tepid water

DSC_0007

Method

  1. Cream the butter and sugar together until light and fluffy, either by hand on in a electric or freestanding mixer
  2. Add in the eggs slowly, mixing all the time on a slow speed
  3. Sift together the flour and baking powder, then add to the batter and fold through slowly
  4. Add in the lemon zest and mix through
  5. Grease and flour 2 springform cake tins (or use cake release spray to cheat like me) and divide the mix between the two tins
  6. Bake at 180 degrees for about 20mins until the cakes are lightly golden and a skewer through the centre of the cake comes out clean
  7. Allow to cool in the tins for a fe minutes, then turn out onto cooling rack and allow to cool completely
  8. When cool, cover the top of the bottom layer with the lemon curd, smoothing out evenly.
  9. Place the top layer on top, then mix the icing
  10. Add about 3 tbsp water to the icing sugar and whisk. Continue to add water drop by drop until you reach a consistency that will coat the back of a spoon.
  11. Pour the icing over the top of the cake and allow to coat the cake naturally, dripping down the sides is allowed!! Sprinkle with a bit more lemon zest if you want too. Serve!

Happy eating 🙂

DSC_0012

DSC_0013

DSC_0016

DSC_0020

DSC_0023

 

If you liked this you might like this Great British Sponge Cake from Planet Veggie, this Not so Naked Fruity Cake from Munchies and Munchkins, this Coconut Blueberry & Raspberry Cake from Baking Queen 74 or Tin & Thyme’s delicious sounding Fig and Chocolate Victoria Sponge

Follow me: TwitterPinterestFacebookBloglovinInstagram

You Might Also Like

No Comments

  • Reply Sammie 13th June 2015 at 11:20

    This lemon Victoria sponge looks absolutely delicious. Beautiful photos.

  • Reply Liz 14th June 2015 at 11:35

    Roz that looks so tasty! I love the tang of lemon in cakes, it saves the cake from being too sickly & sweet 🙂

    • Reply the foodie couple 14th June 2015 at 14:16

      Thanks Liz! Lemon cakes have overtaken chocolate ones for me in the last year or so- I totally agree with you about the sickliness- means we can eat more right?!

  • Reply Julie's Family Kitchen 14th June 2015 at 19:44

    Ooh! Looks fabulous Roz.

  • Reply Dragons And Fairy Dust 15th June 2015 at 11:59

    This looks so tasty. I love lemon but never thought to use it in a victoria sponge. Genius

  • Reply choclette 15th June 2015 at 14:23

    Mmmm, nothing quite beats a lemon cake and complete with homemade lemon curd, this one sounds super delicious.

  • Reply Lucy @ BakingQueen74 17th June 2015 at 20:14

    Yum, this looks like a very zingy and summery cake, ideal for the hot weather we will hopefully have! Thanks for linking to my recipe 🙂

  • Leave a Reply

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