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.
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
- Cream the butter and sugar together until light and fluffy, either by hand on in a electric or freestanding mixer
- Add in the eggs slowly, mixing all the time on a slow speed
- Sift together the flour and baking powder, then add to the batter and fold through slowly
- Add in the lemon zest and mix through
- Grease and flour 2 springform cake tins (or use cake release spray to cheat like me) and divide the mix between the two tins
- 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
- Allow to cool in the tins for a fe minutes, then turn out onto cooling rack and allow to cool completely
- When cool, cover the top of the bottom layer with the lemon curd, smoothing out evenly.
- Place the top layer on top, then mix the icing
- 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.
- 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 🙂
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