Mary Berry Lemon Victoria Sponge​ Recipe

This zesty Mary Berry Lemon Victoria Sponge is made using the simple all-in-one method with flour, sugar, butter, eggs, and the grated zest of fresh lemons. This recipe creates a wonderfully light and fluffy sponge with a bright, tangy flavor profile. The result is a refreshing twist on the classic Victoria sandwich, filled with a sweet and tangy lemon buttercream and a layer of lemon curd, making it a perfect dessert for afternoon tea, spring gatherings, or any sunny day.

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Mary Berry Lemon Victoria Sponge Ingredients

For the Lemon Sponge Cake:

• 225g (8oz) self-raising flour
• 2 tsp baking powder
• 225g (8oz) caster sugar
• 225g (8oz) butter, softened, plus extra for greasing
• 4 large eggs
• Grated zest of 2 large lemons

For the Lemon Buttercream & Filling:

• 100g (4oz) unsalted butter, softened
• 200g (7oz) icing sugar, sifted
• Grated zest of 1 large lemon
• 4-5 tbsp lemon curd
• Icing sugar, for dusting

How To Make Mary Berry Lemon Victoria Sponge

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with a circle of baking parchment.
2. Combine the cake ingredients: In a large mixing bowl, measure all the sponge ingredients: self-raising flour, baking powder, caster sugar, softened butter, eggs, and the grated lemon zest.
3. Mix the batter: Beat everything together using an electric mixer for about two minutes until the mixture is smooth, pale, and well-blended.
4. Divide and bake: Divide the batter evenly between the two prepared tins and use a spatula to level the surfaces. Bake in the center of the preheated oven for 25-30 minutes.
5. Check if they are cooked: The sponges are ready when they are golden brown, well-risen, and spring back when lightly pressed. A skewer inserted into the middle should also come out clean.
6. Cool the sponges: Allow the cakes to cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking parchment and let them cool completely.
7. Make the lemon buttercream: While the sponges cool, beat the softened butter until it is very soft and creamy. Gradually beat in the sifted icing sugar and the lemon zest until fully combined.
8. Assemble the cake: Place one sponge layer on a serving plate. Spread the lemon curd evenly over the surface. Top with the lemon buttercream, spreading it to the edges. Carefully place the second sponge on top and gently press down.
9. Finish and serve: Lightly dust the top of the cake with icing sugar before slicing and serving.

Recipe Tips

• Use Fresh Lemons: For the best, brightest flavor, always use the zest and juice of fresh, unwaxed lemons. Bottled lemon juice can’t replicate the vibrant, aromatic taste of fresh zest.
• Don’t Overlook the Zest: The zest contains the lemon’s essential oils and provides the most potent flavor. When zesting, be sure to only grate the yellow part of the peel, as the white pith underneath can be bitter.
• Sift the Icing Sugar: When making the lemon buttercream, sifting the icing sugar is a crucial step. It removes lumps and ensures your buttercream has a perfectly smooth, professional texture.
• Let Sponges Cool Completely: Ensure the sponge layers are fully cooled before you attempt to fill them. Any warmth will cause the buttercream to melt and the filling to slide out, creating a mess.

What To Serve With Lemon Victoria Sponge

This zesty Lemon Victoria Sponge is a standout dessert that pairs beautifully with a simple cup of Earl Grey or Lady Grey tea, as the bergamot complements the citrus notes. For a refreshing beverage pairing, try a glass of cloudy lemonade or elderflower pressé. While delicious on its own, a slice can be served with a handful of fresh raspberries or blueberries to provide a lovely color and flavor contrast.

How To Store Lemon Victoria Sponge Leftovers

• Refrigerate: Due to the buttercream filling, this cake is best stored in an airtight container in the refrigerator, where it will keep for up to 4 days. For the best flavor and texture, allow a slice to come to room temperature for about 20-30 minutes before serving.
• Freeze: The unfilled lemon sponge cakes freeze exceptionally well. Once they have cooled completely, wrap each sponge layer individually in plastic wrap and then a layer of aluminum foil. They will keep in the freezer for up to 3 months. Thaw at room temperature before filling and assembling.

Mary Berry Lemon Victoria Sponge Nutrition Facts

Serving Size: 1 slice (assuming 8 slices per cake)

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 155mg
• Sodium: 445mg
• Total Carbohydrate: 67g
• Dietary Fiber: 1g
• Sugars: 48g
• Protein: 6g

Frequently Asked Questions

• Can I add lemon juice to the cake batter? It’s generally not recommended to add a significant amount of lemon juice to the cake batter itself, as the acidity can affect the texture and rise. The zest provides plenty of flavor for the sponge, while the juice is better utilized in a drizzle or curd.
• My buttercream is too stiff. What should I do? If your buttercream is too stiff to spread, you can beat in a small amount of milk or fresh lemon juice, one teaspoon at a time, until it reaches a softer, more spreadable consistency.
• Can I use store-bought lemon curd? Yes, a good quality store-bought lemon curd works perfectly well for the filling and is a great time-saver. Mary Berry herself often recommends using it.

Try More Recipes:

• Mary Berry Victoria Sponge With Fresh Cream And Strawberries​ Recipe
• Mary Berry​ 3-Layer Victoria Sponge Recipe
• Mary Berry All In One Victoria Sponge​