Mary Berry Lemon Victoria Sponge Recipe

This light, fluffy Mary Berry Lemon Victoria Sponge is made with sharp lemon curd, fresh zest, and soft butter, ready in just 40 minutes. Slicing through the tender crumb reveals generous layers of sweet cream and tangy citrus filling. I love how easily the all-in-one method comes together for weekend tea.

Why This Classic Works

Mary Berry is famous for her straightforward approach to baking. The all-in-one method means you just throw everything into a bowl and mix, saving time and washing up.

I used to overcomplicate sponges by creaming the butter and sugar for ages. Trusting this simpler technique resulted in a surprisingly light texture with zero stress.

Mary Berry Lemon Victoria Sponge Ingredients

For the Sponge:

• 225g softened butter or baking spread
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• Zest of 2 lemons

For the Filling:

• 4 tbsp lemon curd
• 150ml double cream, softly whipped
• 1 tbsp icing sugar for dusting

How To Make Mary Berry Lemon Victoria Sponge

1. Prep the tins: Preheat the oven to 180C (160C fan) and grease two 20cm round sandwich tins, lining the bases with baking paper.
2. Mix the batter: Place the butter, sugar, flour, baking powder, eggs, and lemon zest into a large mixing bowl.
3. Beat the ingredients: Use an electric mixer to blend everything together for about two minutes until completely smooth.
4. Bake the sponges: Divide the mixture evenly between the tins and bake for 25 minutes until golden and springy to the touch.
5. Assemble the cake: Once completely cooled, spread lemon curd on one sponge, top with the whipped cream, and place the second sponge gently on top.

Recipe Tips

• Use soft butter: Room temperature butter blends seamlessly into the other ingredients without leaving lumps.
• Do not overmix: Stop beating as soon as the batter is smooth to keep the sponge light and airy.
• Cool completely: Wait until the cakes are entirely cool before adding the cream so it does not melt and slide off.

What To Serve With Lemon Victoria Sponge

A hot cup of Earl Grey or English Breakfast tea is the ultimate pairing for this cake. You can also serve it with a handful of fresh raspberries to balance the sweet richness of the cream.

How To Store

Keep the assembled cake in an airtight container in the fridge for up to 3 days because of the fresh cream. The un-filled baked sponges can be wrapped well and frozen for up to 3 months.

FAQs

Can I use buttercream instead of double cream? Yes, you can mix 100g softened butter with 200g icing sugar and a splash of milk for a sweeter, more stable filling.

Why did my sponge sink in the middle? This usually happens if the oven door is opened too early or if the cakes are slightly underbaked.

Can I use baking spread instead of butter? Baking spread works exceptionally well for the all-in-one method and actually helps keep the sponge very soft.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 250mg
• Total Carbohydrate: 45g
• Protein: 5g

Try More Recipes:

• Mary Berry Paradise Chocolate Cake Recipe
• Mary Berry Malted Chocolate Cake Recipe
• Mary Berry Christmas Fruit Cake Recipe