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Mary Berry Lemon Victoria Sponge

Mary Berry Lemon Victoria Sponge
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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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-victoria-sponge/