6 In Afternoon Tea/ Desserts

Victoria Sponge Cake with Lemon Curd

Victoria Sponge Cake with Lemon Curd #dessert #teatime #lemon

This Victoria Sponge Cake with Lemon Curd is a Classic British Cake perfect for Afternoon Tea.

The Victoria Sponge Cake is a light modest cake. It’s not heavy or overly sweet.  This recipe includes lemon curd between the layers and on top to give it that tangy zing that I love.  Lemon curd also goes well with my Devonshire Cream Scones.

A typical Victoria sponge cake uses raspberry jam between the cakes and dusted with a layer 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 or add a teaspoon of orange or lemon zest.  If you are a fan of Downton Abbey watch when they have tea. Typically they have a Victoria Sponge Cake on a table near by.

1. If you can use a gram scale when baking, it’s easier to get recipes exact.
2. Make sure eggs and butter are at room temperature.
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 Wilkin and Sons Lemon Curd.


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Victoria Sponge Cake with Lemon Curd #dessert #teatime #lemon

Victoria Sponge Cake with Lemon Curd

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  • Author: Carrie Pacini
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: English


  • 4 eggs (200g)
  • 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), sift after you measure it.
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoonful of salt
  • 2 teaspoons of vanilla extract
  • Lemon Curd
  • Powdered sugar for dusting
  • 2 Springform Cake Pans (Loose bottom cake tins)


  1. Preheat oven to 350 F or 180 C.
  2. Butter and line the base of 2 x 18cm (7in) cake pans with parchment paper.
  3. Place flour into a small mixing bowl and stir in baking powder.
  4. In another bowl cream butter & caster sugar, add eggs and continue to blend.
  5. Next, add flour, vanilla extract, and mix all together.
  6. Make sure the mixture slowly falls off a spoon when held sideways, if it doesn’t add a teaspoon of hot water.
  7. Next, divide the mixture between the 2 springform cake pans.
  8. Bake 30-35 minutes or until a skewer inserted into the middle comes out clean.
  9. Take out of the oven and let cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
  10. Spread lemon curd on one half of the cake and then place the other half on top, dust with powdered sugar.


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  • Reply
    March 22, 2016 at 3:32 pm

    absolutely wonderful cake, my family loved it

    • Reply
      Carrie Pacini
      March 22, 2016 at 5:51 pm

      Thanks Donna! So glad you liked it.

  • Reply
    Rebecca Stevens
    January 12, 2019 at 6:14 pm

    Thank you for a wonderful Victoria sponge without self-raising flour!

    • Reply
      Carrie Pacini
      January 15, 2019 at 2:32 pm

      Hi Rebecca! You are Welcome – glad you like it :)

  • Reply
    May 10, 2019 at 7:26 pm

    Hi Carrie – is it possible to use the recipe to bake one cake instead of 2? Or should I cut the ingredients in half? I only have one springform pan. Thanks.

    • Reply
      Carrie Pacini
      May 30, 2019 at 12:47 pm

      Hi Felice, You can bake it all in 1 springform pan and then slice it to layer the jam (if you want).

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