Lemon Victoria Sponge with Lemon Curd
Serves 10
20 mins prep
20 mins cook
40 mins total
This lemon Victoria sponge cake is easy, soft, buttery, and packed full of lemon flavour. It’s filled with lemon curd and a thick, fluffy layer of whipped cream. It’s easy to make and you can use premade lemon curd if you have some on hand. Topped with powdered sugar, fresh flowers, and lemon slices for the perfect brunch or summer dessert.
Lemon Curd
Victoria Sponge
Whipped Cream Filling
Lemon Curd
Combine all of the ingredients (except for butter) for lemon curd in a medium saucepan. Whisk well to combine.
large egg yolks
large egg
tsp sea salt
cup granulated sugar
lemon
cup lemon juice
Heat on medium heat, mixing often and scraping the bottom of the pan to prevent burning. Let it come to a simmer and stir until thickened.
Once thickened, transfer to a non-metal heat safe container. Add the butter cut into pieces and stir until melted. Place a piece of plastic wrap directly on top of the curd so that it doesn’t form a skin. Chill until thickened.
cup unsalted butter
Victoria Sponge
Preheat oven to 350°F (180°C). Grease the bottom and sides of two 8” round pans. I used a piece of cold butter to grease the pan. Line the bottom with a piece of parchment paper.
Combine grated lemon zest and granulated sugar in a large bowl. Rub the zest and sugar together until fragrant and the sugar has a yellow tint.
cup granulated sugar
lemon
Add the rest of the ingredients into the same bowl. Beat everything together until it forms a thick, creamy batter. This will take about 30 seconds.
tbsp lemon juice
large eggs
cup salted butter
cup all purpose flour
tbsp baking powder
Divide the batter between the two pans. Spread until even. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool inside the pan for 10 minutes. Run a knife or spatula around the edge and flip over the cake pan to release. Let cool completely before stacking and filling.
Whipped Cream Filling
In a large bowl, beat whipping cream until medium stiff peaks. Set aside in the fridge.
cup heavy cream
In a separate bowl, whisk together cream cheese, powdered sugar, and vanilla extract until creamy and no more lumps remain.
oz cream cheese
cup powdered sugar
tsp pure vanilla extract
Add the whipped cream to the cream cheese mixture. Beat until thick, stiff peaks.
Assembly
Place the first layer of sponge on the serving plate. Top with whipped cream filling, making a shallow well in the middle for the lemon curd.
Top with lemon curd (I added it all in but you can add as much as you want). Flip the second sponge layer upside down and place on top of the lemon curd.
Dust the top with extra powdered sugar and decorate with flowers (see notes) and lemon slices.