Lemon Victoria sponge cake

    1 hour 5 min

    A zesty twist on a traditional favourite and perfect to offset the sweetness of the filling. Uses the traditional "thirds" technique.


    London, England, UK
    969 people made this

    Serves: 10 

    • 200g caster sugar
    • 200g butter
    • 2 lemons, zest only
    • 3 eggs, beaten
    • 200g self-raising flour
    • For the buttercream filling
    • 100g icing sugar
    • 50g butter
    • 1/2 teaspoon vanilla extract
    • 4 to 6 tablespoons raspberry or strawberry jam
    • 8 to 10 raspberries or strawberries to garnish

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease your cake tin (a 20cm round tin will give you a cake with enough depth to cut in two) then dust with flour, shaking off excess.
    2. Beat caster sugar, the 200g butter and lemon zest until light and fluffy. Add beaten eggs bit at a time, beating well after each addition. Sift in the flour and fold in, ensuring completely combined. Pour mixture into the tin.
    3. Bake for 30 to 40 minutes, until a knife inserted into middle comes out clean. Once cake is cooked, remove from tin and place on a wire rack to cool (otherwise buttercream will melt).
    4. While this is happening, make the buttercream by beating the icing sugar and 50g butter together, add vanilla extract and beat well again, then put in fridge while cake is completely cooling.
    5. Cut cake in half using a sharp knife, then smear bottom half with buttercream, then jam. You can use as much or little as you like. You ideally want about 1cm thickness of both for a really indulgent cake.
    6. Put the top half of the cake on and use remaining buttercream to "stick" raspberries or strawberry halves on to top. Then dust with a teaspoon of icing sugar, through a sieve and serve!
    7. Keep in an airtight container. This will last for around 5 days in a cool dry place, longer if you put in a colder place (if it's not all gone in the first few hours!).


    If any goes stale, use for a bread and butter pudding, replacing the call for bread smeared with butter, for the sponge cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Great recipe easy to follow and produced an amazing cake! Not with jam filling but with buttercream on top with strawberrys :-)  -  11 Jun 2013


    I combined it with a white chocolate butter cream and the result was a rich and tasty celebration cake. I will definitely use it in future. I added an extra lemon zest to the recipe. Thanks for the recipe :-) Here's a link to the white chocolate butter cream which I highly recommend. http://allrecipes.co.uk/recipe/16140/white-chocolate-buttercream-icing.aspx  -  12 Feb 2014


    Made this today. Dead easy to make. Used whipped fresh cream with strawberry jam. Baked in 20cm tin at 170 centigrade in fan oven for 45 mins. Came out perfect. Will be making it again.  -  05 Apr 2015