Mary Berry Lemon Victoria Sponge Recipe

This Mary Berry Lemon Victoria Sponge is a bright and classic take on a much-loved British cake, combining light, airy sponge layers with a fresh lemon cream filling. The texture is soft and tender, with a gentle citrus flavour that feels fresh rather than sharp. It is an easy, reliable bake suitable for beginners, yet elegant enough for afternoon tea or celebrations. From start to finish, it takes about 1 hour and 20 minutes including cooling and assembling.

Ingredients

For the lemon sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 tsp baking powder
• Finely grated zest of 2 unwaxed lemons
• 2 tbsp milk

For the lemon cream filling

• 200ml double cream
• 2 tbsp icing sugar
• 1 tbsp lemon juice

For assembling and finishing

• 4 to 5 tbsp lemon curd
• Icing sugar, for dusting
• Butter, for greasing tins
• Baking parchment

How to Make Mary Berry Lemon Victoria Sponge Recipe

• Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment. This helps the sponges release cleanly after baking.
• Make the sponge batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, and milk into a large mixing bowl. Beat together with an electric mixer for about 2 minutes, until the mixture is pale, smooth, and well combined.
• Bake the sponges: Divide the batter evenly between the prepared tins and gently level the tops. Bake in the preheated oven for 20 to 25 minutes, until the cakes are lightly golden, spring back when touched, and come away slightly from the edges of the tins.
• Cool completely: Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and allow the cakes to cool completely before filling.
• Assemble the cake: Whip the double cream with the icing sugar and lemon juice until soft peaks form. Spread lemon curd evenly over the top of one sponge, followed by the lemon cream. Place the second sponge on top and gently press together. Dust lightly with icing sugar before serving.

Tips

How do I keep the sponge light and fluffy?

Make sure the butter is properly softened and avoid overbeating once everything is combined. Overmixing can knock out the air.

Can I make the sponge more lemony?

For a stronger lemon flavour, add an extra teaspoon of lemon juice to the batter or increase the zest slightly, but avoid adding too much liquid.

Why did my sponge sink?

This usually happens if the oven door is opened too early or if the cakes are underbaked. Always check doneness before removing them from the oven.

How do I get neat layers?

Use a kitchen scale to divide the batter evenly between the tins and level the tops before baking.

Serving Suggestions

• Serve with a pot of freshly brewed tea
• Add fresh berries on the side for extra colour
• Finish with a spoonful of extra lemon curd for lemon lovers

Storage

Room temperature

Store the assembled cake in an airtight container in a cool place for up to 24 hours.

Refrigerator

Keep refrigerated for up to 2 days. Bring to room temperature before serving for the best texture.

Freezing

The plain sponge layers can be frozen, well wrapped, for up to 3 months. Defrost fully before filling.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 210mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Lemon Victoria Sponge Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and fluffy lemon Victoria sponge filled with fresh lemon cream and tangy lemon curd. A classic British cake with a bright citrus twist.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• Zest of 2 lemons

• 2 tbsp milk

• 200ml double cream

• 2 tbsp icing sugar

• 1 tbsp lemon juice

• 4–5 tbsp lemon curd

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two sandwich tins.
• Beat butter, sugar, eggs, flour, baking powder, lemon zest and milk until smooth.
• Divide mixture evenly between tins and level the tops.
• Bake for 20–25 minutes until golden and springy.
• Cool in tins briefly, then turn out onto a wire rack to cool completely.
• Whip cream with icing sugar and lemon juice until soft peaks form.
• Sandwich sponges with lemon curd and lemon cream, then dust with icing sugar.

Notes

• Ensure butter is fully softened for best texture.
• Avoid opening the oven door too early.
• Unfilled sponge layers can be frozen for up to 3 months.