Mary Berry Lemon Victoria Sponge Recipe

Mary Berry’s Lemon Victoria Sponge is a fresh twist on the traditional British classic. With its light, airy sponge layers filled with lemon curd and whipped cream (or buttercream), this cake offers a perfect balance of sweetness and citrus zing. It’s elegant enough for celebrations but simple enough for everyday baking, making it a versatile recipe that’s sure to become a family favourite.

What is Mary Berry Lemon Victoria Sponge?

A Lemon Victoria Sponge is a variation of the traditional Victoria sponge cake, enriched with lemon zest and filled with lemon curd along with cream or buttercream. Mary Berry’s version brings brightness and freshness to the iconic bake, creating a cake that is both timeless and uplifting.

Try Other Mary Berry Cake Recipes

• Mary Berry Date and Walnut Cake
• Mary Berry Dundee Cake
• Mary Berry Seed Cake
• Mary Berry Boiled Fruit Cake

Why This Recipe is Worth Trying

• Fresh and zesty – The lemon flavour elevates the classic sponge.
• Light and airy texture – Perfectly balanced layers of sponge.
• Simple to prepare – Straightforward Mary Berry method.
• Crowd-pleaser – Ideal for afternoon tea or birthdays.
• Customisable – Works with buttercream, cream, or even mascarpone.

Essential Ingredients to Make Mary Berry Lemon Victoria Sponge

• 225g self-raising flour
• 225g caster sugar
• 225g butter, softened
• 4 large eggs
• 2 tsp baking powder
• Zest of 2 lemons
• 2 tbsp milk

For the filling:

• 100g butter, softened
• 200g icing sugar
• 3 tbsp lemon curd
• (Optional) 150ml whipped double cream

For the topping:

• Icing sugar, for dusting

Handy Kitchen Tools for Best Results

• Two 20cm round sandwich tins
• Electric whisk or stand mixer
• Mixing bowls
• Cooling rack
• Spatula

Step-by-Step Guide to Making Mary Berry Lemon Victoria Sponge

Step 1: Prepare tins

Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.

Step 2: Make sponge batter

In a bowl, beat butter, sugar, eggs, flour, baking powder, and lemon zest together until smooth. Add milk if needed for a soft dropping consistency.

Step 3: Bake sponges

Divide mixture evenly between tins, level the tops, and bake for 20–25 minutes until golden and springy to the touch. Cool in tins for 5 minutes, then turn out onto a wire rack.

Step 4: Prepare filling

Beat butter and icing sugar until creamy, then stir in lemon curd. Optionally, whip cream separately for layering.

Step 5: Assemble cake

Place one sponge on a serving plate. Spread with lemon buttercream and/or whipped cream, then a layer of lemon curd. Top with the second sponge.

Step 6: Finish and serve

Dust with icing sugar before serving.

What I Got Wrong (And How I Fixed It)

• Didn’t cool sponges fully – Filling melted. Waiting longer solved this.
• Overmixed batter – Made the sponge dense. Gentle mixing kept it light.
• Used too much lemon curd – Cake slid apart. A thin layer was perfect.

Healthier Ways to Make Mary Berry Lemon Victoria Sponge

• Replace butter with a light spread.
• Use low-fat cream or Greek yogurt for filling.
• Reduce sugar by 20g without affecting flavour.
• Swap self-raising flour for wholemeal self-raising flour.

Ingredient Substitutions for Mary Berry Lemon Victoria Sponge

• Lemon zest → Orange zest for a different citrus flavour.
• Lemon curd → Raspberry jam for a fruity twist.
• Whipped cream → Mascarpone for a richer filling.
• Self-raising flour → Plain flour plus 1 tsp baking powder.

Pairing Ideas: What to Serve With Lemon Victoria Sponge

• Afternoon tea – The classic serving suggestion.
• Fresh berries – Strawberries, raspberries, or blueberries.
• Hot tea or coffee – Balances the sweetness.
• Citrus sorbet – Light and refreshing.
• Vanilla custard – For a dessert-style serving.

Expert Tips for Lemon Victoria Sponge Success

• Weigh ingredients carefully – Ensures balance.
• Check early – Sponges bake quickly, so avoid overbaking.
• Use room temperature butter and eggs – Keeps batter smooth.
• Spread filling evenly – Prevents sliding.
• Cool fully before assembling – Essential for neat layers.
• Serve fresh – Best enjoyed the same day.

Creative Ways to Customize Lemon Victoria Sponge

• Add poppy seeds to the sponge for texture.
• Drizzle with a lemon glaze instead of icing sugar.
• Layer with fresh raspberries for colour and tartness.
• Add a hint of lavender for a floral twist.
• Make it a three-layer cake for celebrations.

Storing Lemon Victoria Sponge the Right Way

• Store in an airtight container at room temperature for 1–2 days.
• If filled with cream, refrigerate and consume within 24 hours.
• Freeze unfilled sponges for up to 2 months.

How to Reheat Lemon Victoria Sponge

• Microwave method – Heat slices for 10–15 seconds for a warm sponge.
• Oven method – Warm at 140°C for 5 minutes.
• From frozen – Defrost sponges at room temperature before filling.

Nutritional Breakdown (per serving)

• Calories: ~420 kcal
• Protein: 6g
• Carbohydrates: 52g
• Fat: 22g
• Fibre: 2g
• Sugar: 34g

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FAQs

How do you make a Victoria sponge light and fluffy?

To make a Victoria sponge light and fluffy, cream butter and sugar well until pale, then fold flour in gently. Using room-temperature ingredients also helps the sponge rise evenly.

Can you add lemon zest to a Victoria sponge?

Yes, lemon zest can be added directly to the sponge mixture. It gives a refreshing citrus flavour without altering the texture of the cake.

Should lemon curd be spread thick or thin in a sponge cake?

Lemon curd should be spread in a thin, even layer. Too much curd can make the cake slide apart, while a thin layer balances sweetness and tang.

How do you stop cream filling from making sponge soggy?

To prevent sogginess, let sponges cool fully before adding cream. Assemble just before serving or store in the fridge if using fresh cream.

Wrapping It Up

Mary Berry’s Lemon Victoria Sponge is a refreshing twist on a much-loved British classic. With its fluffy sponge, zesty lemon filling, and light dusting of sugar, it’s a recipe that feels both traditional and modern. Perfect for afternoon tea or special occasions, this cake is sure to impress with every slice.