Lemon Victoria Sponge with Vanilla Buttercream & Lemon Curd


Preparation info

  • Difficulty


  • Serves


Appears in



By Lorraine Pascale

Published 2017

  • About

The first cake I ever ate was a Victoria sponge. I remember a giant slice being presented to me at the table. The slice was at eye level and I remember doorstop layers of red, white and pale yellow. The only way to eat it was to knock it over and pull it apart! I remember the jam splodges left on the plate, and being so overcome with excitement at the flavour that I picked it up and started licking it. Safe to say this didn’t go down so well with my mother!


  • 220 g butter, softened
  • 200 g caster sugar
  • 4 eggs
  • 220 g self-raising flour
  • seeds of ½ vanilla pod or 1 tsp vanilla extract
  • zest of 1 lemon
  • ¼ tsp baking powder
  • 7 tbsp lemon curd (shop-bought, or make the recipe)
  • icing sugar, for dusting

For the buttercream

  • 90 g butter, softened
  • 180 g icing sugar
  • seeds of ½ vanilla pod or 1 tsp vanilla extract


  • 2 × 20cm round loose-bottomed cake tins
  • hand-held electric whisk or stand mixer (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and get the centre shelf at the ready. Line the cake tins with baking parchment.

Cream together the butter and the sugar in a large bowl. I prefer to do this with a wooden spoon, pushing the mixture onto the side of the bowl until it is mixed together and then beating it hard until the mixture turns from yellow to a paler shade. You could also use a hand-held electric whisk or a stand mixer.

Add two of the eggs to the butter mixture with half of the flour and beat together until just combined. Then add the remaining eggs and the rest of the flour along with the vanilla, lemon zest and baking powder and beat like mad to get lots of air into it.

Divide the mixture between the lined cake tins and bake on the centre shelf in the oven for 25–30 minutes, or until the cakes have shrunk slightly from the sides of the tin, are springy to the touch and a skewer inserted into the centre comes out clean. If you’re using an old-style gas oven, I would recommend rotating the cakes two-thirds of the way through, as this gives a more even bake. Once the cakes are baked, remove them from the oven and leave them to cool completely in the tins.

While the cakes are cooling, make the buttercream. Cream together the butter, icing sugar and vanilla in a bowl until light and fluffy. Once the cakes are cooled down completely, place one of the cake layers on a plate and spread over the buttercream. Spoon the lemon curd over the top of the buttercream and gently place the other cake layer on top. Dust with icing sugar to serve.