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,
7 thoughts on “Iced Lemon Victoria Sponge (A Traditional Favourite)”
Now that’s what I call a great bake! How do you stay sl lovely and slim Bernie, with all these fabulous cakes. I need some advice. Lucy xx
Haha Lucy… I wish! Its all the trickery of the camera making me look smaller than I am – I should be staying away from cakes but can’t help myself xx
Bernie your a woman just like myself 😂I love baking. Must give this recipe ago . Have you ever made your own lemon curd?
Hey Geraldine!! I use any excuse to turn on the oven – came in from work this evening and thought I had to bake something. I have made lemon curd before but what I used this evening came out of a jar. I have lots of eggs from the chickens at the minute so might get some lemons this weekend and make a batch. I love lemon curd with greek yogurt!!
There’s nothing quite like sitting down to something you’ve baked yourself xx
Cakes looks mouthwatering.
May attempt it at the weekend.
Its a really nice cake Kevin and very easy to make. I think the piped cream makes it stand out that bit more.. Ideal if you were having friends over for tea