Today, my younger son turns 16 – happy birthday to him! Although he isn’t the biggest fan of cake (not like his Mum), whenever I ask what he’d like for his birthday cake, he always requests a classic vanilla cake. Normally, I make him a traditional Victoria Sponge Cake, but this year, I decided to give it a little twist by adding lemon to the mix. And guess what? He approved my Lemon Victoria Sponge Cake!
Victoria Sponge is one of the easiest cakes to make, requiring only a few ingredients and minimal effort. For this Lemon Victoria Sponge Cake, you simply add lemon zest and lemon juice to the usual ingredients. But trust me, these small additions make a world of difference – especially if you love lemon as much as I do. The lemon also helps to keep the cake beautifully moist, which, for me, is the key to a perfect sponge.
Ingredients for Lemon Victoria Sponge Cake
For the Sponge
- Cake flour – I always use cake flour in my sponge cakes as it makes them lighter and fluffier. My go-to brand is Shipton Mill and I make sure to stock up in bulk (free delivery is a bonus too!).
- Unsalted butter – Softened at room temperature. If you’re in a hurry, slice it up and pop it in the microwave for two or three 10 second bursts.
- Caster sugar – A must-have for sweetness and structure.
- Baking powder – Helps the sponge rise beautifully, giving it a soft and airy texture.
- Eggs – The essential binder for a fluffy sponge.
For the lemon twist
- Lemon zest – From one large lemon to bring in that fresh, zesty kick.
- Lemon juice – To enhance the lemon flavour and keep the sponge soft.
Before you start, preheat your oven to 160°C (fan-assisted).
How to make the Lemon Victoria Sponge
Cream the butter and sugar
In a bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar on medium-high speed for five minutes until pale and fluffy. Remember to scrape down the sides halfway through to ensure even mixing.
While waiting, crack the eggs into a separate bowl and beat lightly.
Incorporate the eggs
Once the butter and sugar are fluffy, turn the mixer down to low speed and gradually add the eggs in four parts. After each addition, increase the speed back to medium-high to fully incorporate before adding the next batch. Remember to scrape down the sides halfway through. By the end, you should have a smooth, fluffy mixture.
Add dry ingredients and lemon flavour
Turn the mixer to low speed and gently mix in: cake flour, baking powder, lemon zest and lemon juice. Mix for 30 seconds – just enough to combine everything. Be careful not to overmix and this will make the sponge dense.
Baking the sponge
Prepare two 8-inch cake tins by lightly oiling them (I use a sunflower oil sprayer) and lining them with baking paper. Divide the batter evenly between the two tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes. Check at the 20-minute mark by inserting a skewer – if it comes out clean, the cakes are done. If not, bake a couple of minutes longer, checking regularly.
Once baked, let the cakes cool in the tins for 5-10 minutes before turning them out onto a cooling rack. If you’re short on time, wrap them in cling film and pop them in the freezer for an hour to lock in moisture and speed up cooling.
Making the filling
A Lemon Victoria Sponge Cake isn’t complete without its signature whipped cream and strawberry jam filling!
Whipped cream filling
In a stand mixer with a whisk attachment, whip double cream, icing sugar, vanilla extract. Whip on medium-high speed until the cream thickens and form soft peaks. This should only take a couple of minutes. Be careful not to over whip, as the cream will split and become unusable.
Transfer the whipped cream into a piping bag for easy assembly.
Strawberry jam
You can spread the jam with a spoon but I prefer using a small piping bag for better control.
Assembling the Lemon Victoria Sponge Cake
Now that the cake layers are completely cool, it’s time to put everything together.
- Place one cake layer on a cake stand or board.
- Pipe a layer of whipped cream in your preferred pattern (I like to switch it up each time!).
- Add a layer of strawberry jam.
- Gently place the second cake layer on top.
For the finishing touch, you can either:
- Simply dust icing sugar over the top, or
- Pipe some extra whipped cream in the centre and top with fresh strawberries, then sprinkle over a bit more icing sugar.
Let your creativity shine here – there’s no right or wrong way to decorate!
A perfect lemon twist
And just like that, your Lemon Victoria Sponge Cake is ready! My son was happy with his birthday cake, and the whole family enjoyed every bite.
This cake is:
- Fluffy yet moist
- Lemony but balanced
- Rich and buttery with a light citrusy touch
- Perfectly complemented by the cream and jam
The zesty lemon pieces add a subtle chewiness to each bite, making the texture even more interesting. The citrus flavour also cuts through the richness of the butter and cream, making it refreshingly light.
So, if you love Victoria Sponge and enjoy lemon flavours, you must give this twist a try. Let me know if you do – I’d love to hear how it turns out!
Happy banking!
Why not head over to the cake section for more delicious cake recipes?
Lemon Victoria Sponge Cake – My Twist on a Classic
Description
This Lemon Victoria Sponge is a refreshing twist on the beloved classic. Light, fluffy and delicately moist, it's infused with the zest and juice of fresh lemons for a bright citrusy flavour that perfectly balances the rich buttery sponge. Filled with silky whipped cream and sweet strawberry jam, every bite is a delightful combination of tangy, creamy and sweet. Whether you're celebrating a special occasion or simply craving a homemade treat, this easy-to-make cake is sure to impress!
Ingredients
For the Sponge
For the Filling
For Decoration (Optional)
Instructions
-
Prepare and Preheat
- Preheat your oven to 160°C (fan-assisted).
- Grease and line two 8-inch cake tins with baking paper.
-
Cream Butter and Sugar
- In a stand mixer with a paddle attachment, beat butter and sugar on medium-high speed for 5 minutes until pale and fluffy.
-
Add the Eggs
- Reduce the speed to low and gradually add the beaten eggs in four parts, mixing well after each addition.
-
Mix in Dry Ingredients and Lemon Flavour
- Add cake flour, baking powder, lemon zest and lemon juice.
- Beat on low speed for 30 seconds, just until combined. Avoid overtaxing.
-
Bake the Cake
- Divide the batter evenly between the tins, smooth the tops, and bake for 10-25 minutes.
- Check at 20 minutes - if a skewer inserted comes out clean, it's ready.
-
Cool the Cake
- Let the cakes cool for 5-10 minutes in the tins, then transfer to a wire rack. For faster cooing, wrap in cling film and freeze for 1 hour.
-
Make the Whipped Cream
- Whip double cream, icing sugar and vanilla extract on medium-high speed until soft peaks form. Be careful not to overwhip!
- Transfer to a piping bag.
-
Assemble the Cake
- Place one sponge layer on a cake stand.
- Pipe or spread a layer of whipped cream.
- Pipe or spread strawberry jam on top.
- Place the second sponge layer on top.
-
Decorate and Serve
- Dust with icing sugar or decorate with extra whipped cream and fresh strawberries.
- Slice and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 449.51kcal
- % Daily Value *
- Total Fat 27.79g43%
- Saturated Fat 16.86g85%
- Trans Fat 0.31g
- Cholesterol 135.25mg46%
- Sodium 96.96mg5%
- Potassium 103.65mg3%
- Total Carbohydrate 47.04g16%
- Dietary Fiber 0.9g4%
- Sugars 28.9g
- Protein 4.78g10%
- Vitamin A 272.87 IU
- Vitamin C 10.15 mg
- Calcium 96.56 mg
- Iron 1.96 mg
- Vitamin D 0.73 IU
- Vitamin E 0.93 IU
- Vitamin K 2.37 mcg
- Thiamin 0.19 mg
- Riboflavin 0.22 mg
- Niacin 1.36 mg
- Vitamin B6 0.05 mg
- Folate 21.31 mcg
- Vitamin B12 0.22 mcg
- Phosphorus 149.36 mg
- Magnesium 9.32 mg
- Zinc 0.43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Best enjoyed fresh but can be stored in the fridge for up to 3 days in an air-tight container.
- Bring to room temperature before serving for the best texture.
