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Lemon Victoria Sponge Cake
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Lemon Victoria Sponge Cake

This lemon victoria sponge cake is the perfect twist on a traditional victoria sponge cake. The cake itself is extra moist and tangy with tons of delicious lemon flavor. The tender cakes are filled with raspberry jam and freshly whipped cream! It's so delicious, I'd even eat it for breakfast with a cup of hot herbal tea!
Prep Time30 minutes
Cook Time20 minutes
cooling time:30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, English
Keyword: Lemon cake, Sponge cake, Victoria sandwich
Servings: 10 people
Calories: 435kcal

Equipment

Ingredients

For the cake layers:

  • 1 cup granulated sugar
  • 1 lemon zested and juiced
  • 1 cup butter softened at room temperature
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder

For layering:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar plus more for dusting on top
  • 1/2 tsp vanilla extract
  • 1/2 cup raspberry jam or preserves

Instructions

For the cake layers:

  • Preheat your oven to 350 degrees F.
  • In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your finger tips to release its essential oils.
  • Add in the softened butter and cream the mixture together until light and fluffy.
  • Add the lemon juice, vanilla extract and eggs to the creamed butter mixture. Mix until everything is combined to form a pale yellow batter and there are no streaks of egg left behind.
  • Sprinkle in the flour and baking powder. Fold together until there is no remaining flour.
  • Prepare two 9 inch cake pans. I add parchment paper rounds as well as cooking spray to mine to prevent sticking.
  • Evenly separate the batter between the two cake pans, then smooth out the tops using the back of a spoon or an offset spatula.
  • Bake the cakes for 18-20 minutes or until they're golden brown and a toothpick (or cake tester) inserted in the center comes out clean.
  • Let the cakes cool in their pans for at least 15 minutes before running a knife around the sides of each cake and flipping them onto a wire rack.
  • Once the cakes have been flipped, let them cool fully before layering.

For layering:

  • In the bowl of a stand mixer or using a handheld electric mixer, whip the heavy cream, powdered sugar and vanilla extract to stiff peaks.
  • Put the jam in a microwave safe bowl and nuke in the microwave for 10 to 15 seconds so that it's easier to spread.
  • Place one layer on your serving plate, then spread the jam on top. Try to make sure the jam reaches the edges of the cake, but doesn't run over.
  • Dollop the homemade whipped cream on top of the jam, then spread to reach the edges as well.
  • Place the other layer of cake on top and dust the top of the cake generously with powdered sugar.
  • If you're feeling fancy, lay a few lemon slices on top for an extra appeal!
  • Use a sharp knife for slicing. A blunt knife will result in the cream oozing out the sides of the cakes.

Nutrition

Serving: 10servings | Calories: 435kcal | Carbohydrates: 50.5g | Protein: 5g | Fat: 24.8g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 161mg | Potassium: 163mg | Fiber: 0.6g | Sugar: 29.8g | Calcium: 69mg | Iron: 1mg