This Victoria Sponge Cake with Lemon Curd is a Classic British Cake perfect for Afternoon Tea.
The Lemon Curd gives this buttery cake a tangy zing which I love. I added an extra layer of Lemon Curd to the top of the cake because I couldn’t resist. I love Lemon Curd and usually have it on my Devonshire Cream Scones but I equally love it on a sponge cake.
A typical Victoria sponge cake uses raspberry jam as the filling between the cakes. It’s then topped off with a dusting of powdered sugar.
What’s great about this recipe is you can create variations of this sponge cake by simply switching out the jams or adding a layer of whipped cream: Victoria Sponge Cake with Whipped Cream topped off with fruit.
Here’s a few variations you might consider: For a coffee version dissolve a teaspoon of instant coffee in a teaspoon of hot water and add to the unbeaten ingredients. Another way to change it up is to add a teaspoon of orange or lemon zest to the cake batter.
Note: I strongly recommend using a gram scale when you are baking. If you don’t have one use my measurement of 4 eggs at 200 grams. When I switched over to using the gram scale it was so much easier to get recipes exact.
Tips when making a Victoria Sponge Cake with Lemon Curd
1. Make sure eggs and butter are at room temperature.
2. Let the cakes cool before you sandwich them together.
3. Slice the cake with a sharp knife and light hand.
4. You can make your on Lemon Curd or purchase from the store. I like using Wilkin and Sons Lemon Curd.
