This Victoria Sponge Cake with Lemon Curd is a Classic British Cake perfect for Afternoon Tea.
The Lemon Curd gives this buttery cake a tangy zing which I love. I added an extra layer of Lemon Curd to the top of the cake because I couldn’t resist. I love Lemon Curd and usually have it on my Devonshire Cream Scones but I equally love it on a sponge cake.
A typical Victoria sponge cake uses raspberry jam as the filling between the cakes. It’s then topped off with a dusting of powdered sugar.
What’s great about this recipe is you can create variations of this sponge cake by simply switching out the jams or adding a layer of whipped cream: Victoria Sponge Cake with Whipped Cream topped off with fruit.
Here’s a few variations you might consider: For a coffee version dissolve a teaspoon of instant coffee in a teaspoon of hot water and add to the unbeaten ingredients. Another way to change it up is to add a teaspoon of orange or lemon zest to the cake batter.
Note: I strongly recommend using a gram scale when you are baking. If you don’t have one use my measurement of 4 eggs at 200 grams. When I switched over to using the gram scale it was so much easier to get recipes exact.
Tips when making a Victoria Sponge Cake with Lemon Curd
1. Make sure eggs and butter are at room temperature.
2. Let the cakes cool before you sandwich them together.
3. Slice the cake with a sharp knife and light hand.
4. You can make your on Lemon Curd or purchase from the store. I like using Wilkin and Sons Lemon Curd.
- 4 eggs (200g)
- Note, use the weight of the eggs for the rest of the ingredients
- Caster sugar (200g or 1 cup)
- Butter (200g or 7/8 of a cup or one cup less 2 tablespoons)
- Flour (200g or 1 1/3 cup)
- Note, sift flour after you measure it
- 2 1/2 teaspoons of baking powder
- 1/4 teaspoonful of salt
- 2 teaspoons of vanilla extract
- I used store bought Lemon Curd
- Powdered sugar for dusting on top of cake
- 2 Springform Cake Pans (Loose bottom cake tins)
- Preheat oven to 350 F or 180 C.
- Butter and line the bases of 2 x 18cm (7in) cake pans with parchment paper.
- Place the flour into a small mixing bowl and stir in the baking powder.
- In another bowl with an electric mixer cream the butter & caster sugar.
- Add the eggs to the butter and sugar mixture, continue to blend.
- Add the flour, continue to blend.
- Add the vanilla extract and mix all together.
- Test to make sure the mixture slowly falls off a spoon when held sideways. If it doesn't add a teaspoon or 2 of hot water until it does.
- Divide the mixture between the 2 springform cake pans
- Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
- Let them cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
- After the cakes are cool spread the lemon curd on one half of the cake and then place the other half on top.
- Dust the top with powdered sugar.
- I put an extra layer of lemon curd on the top of the cake then dusted it with powdered sugar.