Anyone who has been following me on Instagram since I started in September last year, will know by now that I have a fairly sweet tooth and am partial to the odd slice of cake!!
This Iced Lemon Victoria sponge is up there with my favourites. It’s not only easy to make but it is so tasty too and goes perfectly with a cuppa just about any time of the day..
I love anything baked which contains lemon and with this cake you get the citrus flavour in both the zest, which is added to the sponges and the lemon curd used in the filling. I have used single cream in my cake here but you could also use either double cream or a vanilla butter cream.
220g Butter (softened)
200g Caster Sugar
4 Medium Eggs (free range if possible for that lovely yellow colour in your sponges)
220g Self-Raising Flour
1 Teasp Vanilla Extract
Zest of 1 Lemon
¼ Teasp Baking Powder
150g Lemon Curd (shop bought or homemade)
200ml Cream (Single or Double)
120g Icing Sugar
2 – 3 Tablspns Water (or lemon juice)
2 x 20cm (8 inch) sandwich tins
- Preheat your oven to 18ºC (Fan 160ºC), 350ºF (Gas Mark 4)
- Grease and dust the cake tins with flour and line the bases with baking parchment.
- Cream together the butter and sugar until pale in either a food mixer or using a hand held electric whisk and a large bowl. Add in 2 of the eggs and half of the flour and mix until combined. Add in the other 2 eggs, the remaining flour, baking powder, vanilla extract and the lemon zest and beat until thoroughly combined.
- Divide the mixture equally between the 2 tins and bake in your oven for 18 – 25 minutes until golden and the cakes are coming away from the sides of the tins (you may need to leave them in for a few minutes more depending on your own particular oven).
- Remove and allow to cool completely in the tins.
- Place one of the cakes on your plate or cake stand and spread with the lemon curd (I usually place it with the top facing up as the bottom of the cakes will be flat and sit more evenly on the plate).
- Whip your cream and either pipe it or spread it using a knife on top of the lemon curd. Place the other cake on top.
- Mix the icing sugar with the water or lemon juice and drizzle over the top allowing the icing to flow over the edges.
- Sometimes, rather than icing the cake, I will simply dust it with icing sugar instead. Decorate with more cream and some lemon peel
Hope you enjoy,