Mary Berry Lemon Victoria Sponge Recipe

Mary Berry Lemon Victoria Sponge is a bright and elegant twist on the classic British sponge cake. It features two light, buttery sponge layers filled with tangy lemon curd and soft lemon cream for a fresh citrus finish. The texture is delicate and fluffy, while the flavour is sweet, zesty, and beautifully balanced. This is an easy bake that takes around 1 hour 20 minutes from start to finish, including cooling time.

Ingredients

For the Sponge

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

For the Filling

150ml double cream
2 tbsp icing sugar
3 tbsp lemon curd
4 tbsp lemon curd for spreading

For Finishing

Icing sugar for dusting

How to Make Mary Berry Lemon Victoria Sponge Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease two 20cm sandwich tins and line the bases with baking parchment.
Mix the batter: Add the butter, caster sugar, eggs, self-raising flour, baking powder, milk, and lemon zest to a large bowl. Beat with an electric mixer for about 2 minutes until smooth and creamy.
Fill the tins: Divide the mixture evenly between the prepared tins. Smooth the tops gently with a spatula.
Bake the cakes: Bake for 22 to 25 minutes until golden, risen, and springy to the touch. A skewer inserted in the centre should come out clean.
Cool completely: Leave in the tins for 5 minutes, then turn out onto a wire rack. Peel away the paper and leave to cool fully.
Make the filling: Whip the double cream with icing sugar until soft peaks form. Fold in 3 tablespoons of lemon curd.
Assemble the cake: Spread one sponge with the remaining lemon curd. Spoon over the lemon cream, then place the second sponge on top.
Finish and serve: Dust generously with icing sugar. Slice and serve fresh.

Tips

How do I keep the sponge light and fluffy?

Use softened butter and room temperature eggs. Beat just until smooth and airy.

Why did my cake sink in the middle?

Avoid opening the oven door too early and make sure the cakes are fully baked before removing.

Can I make the filling sharper in flavour?

Add a little extra lemon zest or a teaspoon of lemon juice to the cream.

How do I stop the filling from sliding?

Whip the cream to soft peaks and chill the cake for 15 minutes before slicing.

Serving Suggestions

Serve with hot tea or coffee
Add fresh raspberries or blueberries on the side
Enjoy as a spring or summer dessert
Serve chilled for a firmer filling

Storage

Room Temperature

Because of the cream filling, do not keep at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Bring to room temperature for 20 minutes before serving.

Freezing

Freeze the sponge layers without filling for up to 3 months. Defrost fully before assembling.

Nutrition

Calories: 395 kcal
Carbohydrates: 39g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use lemon curd only without cream?

Yes, you can fill the sponge with lemon curd alone for a lighter traditional finish.

Can I make this cake a day ahead?

Yes, bake the sponge layers ahead, then fill on the day of serving for best freshness.

Can I use plain flour instead of self-raising flour?

Yes, add 3 teaspoons baking powder to 225g plain flour.

How do I make it more lemony?

Add extra zest to the sponge and a little lemon juice to the filling.