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Mary Berry Lemon Victoria Sponge Recipe

Mary Berry Lemon Victoria Sponge Recipe

Mary Berry's lemon Victoria sponge swaps vanilla for lemon zest and fills with lemon curd and cream — a vivid, bright twist on the classic.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Lemon Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 225 g self-raising flour sifted
  • 2 tsp baking powder
  • 2 tbsp whole milk
  • Finely grated zest of 2 large unwaxed lemons
  • 1 tbsp fresh lemon juice
  • Lemon Cream Filling:
  • 150 g good quality lemon curd
  • 200 ml double cream cold
  • 1 tbsp icing sugar
  • Lemon Glacé Icing:
  • 150 g icing sugar sifted
  • 2 –3 tbsp fresh lemon juice
  • Zest of ½ unwaxed lemon
  • To Finish:
  • Thin lemon slices
  • Icing sugar for dusting

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add lemon zest and juice. Sift in flour and baking powder. Add milk — fold gently.
  2. Divide between tins — weigh for even layers. Bake 22–26 minutes until golden and skewer comes out clean. Cool completely.
  3. Whip cold cream and icing sugar to soft peaks. Fold lemon curd through in 3–4 broad strokes — swirled, not fully mixed.
  4. Place one sponge upside down on plate. Spread lemon cream filling generously. Top with second sponge.
  5. Mix icing sugar with lemon juice to a smooth, flowing icing. Stir in zest. Pour over top — spread gently, allowing slight drips over the edge. Arrange lemon slices. Leave 15 minutes to set. Dust lightly with icing sugar.

Notes

Use unwaxed lemons for zest — waxed lemon zest gives a flat, slightly waxy flavour.
Swirl lemon curd through cream rather than mixing — gives a beautiful filling.
Let glacé icing drip slightly over the edges — looks relaxed and attractive.
Weigh batter between tins — even layers every time.
Lemon must be in all three components — sponge, filling, and icing.
Freeze unfilled sponge layers for up to 3 months.
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