Enjoy a burst of zest with our lemon Victoria sponge cake. This refreshing twist on the classic is perfect for those who love tangy desserts.
The cake is soft and buttery, with a lemon pop. Infused with lemon zest, it smells wonderful, tastes tangy, and is not overly sweet. A bite means enjoying a perfect duet of sweet and sour.
Adding a zing, we fill it with lemon curd. This curd is made from fresh, squeezed lemon juice. It adds an extra pop that goes well with the creamy, stabilized whipped cream.
The cake’s final look is a masterpiece. Powdered sugar, fresh flowers, and lemon slices make it a vision. It’s ideal for brunches or as a summer delight.
Treat yourself to our lemon Victoria sponge cake. It’s the citrusy twist your taste buds have been missing!
This lemon Victoria sponge cake is really easy to make. You just need one bowl and a few steps. You mix all the ingredients together in that bowl. Then, beat them until they’re well mixed.
This simple method means you don’t need several bowls. Plus, it keeps the steps simple.
The lemon flavor really shines in this cake. The sponge has lemon zest for a nice citrus scent. Lemon curd, made from fresh lemon juice, adds a tangy kick and a bright color to the layers.
The cake is light and fluffy because of the baking powder. It makes the sponge rise perfectly. The sponge is tender and soft. It literally melts in your mouth.
To boost the lemon flavor, the recipe suggests mixing lemon zest with sugar. This trick spreads a strong lemon scent through the cake.
“This lemon Victoria sponge cake is a testament to the fact that creating a delicious homemade cake doesn’t have to be complicated. The easyone-bowl batter and the burst of lemon flavor combine to produce a light and fluffy cake that will delight your taste buds.” – Michelle, Home Baker
Taste the Difference: Lemon Victoria Sponge Cake Recipe
Want to taste the tangy lemon flavor and the soft texture of this cake? Follow the recipe below for a great dessert:
Ingredients
Instructions
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 tablespoons freshly grated lemon zest
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, milk, and grated lemon zest to the dry ingredients. Mix well until the batter is smooth and fully incorporated.
Divide the batter equally between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Once the cakes are completely cooled, spread a generous layer of lemon curd on one cake layer. Place the second cake layer on top and press gently.
Dust the assembled cake with powdered sugar and garnish with fresh lemon slices for a beautiful presentation.
Slice and serve the cake, savoring every bite of its light, lemony goodness. Enjoy!
This lemon Victoria sponge cake is perfect for any gathering. It tastes amazing and has a nice, fluffy texture. It will satisfy your sweet tooth and make everyone happy.
Tips for Decorating and Make-Ahead Options
Decorating a lemon Victoria sponge cake involves considering looks and safety. Pretty flowers can make it look great. But, make sure they’re safe to eat. Use edible flowers or look them up. Steer clear of poisonous flowers like baby’s breath.
When using real flowers, wrap their stems with plastic. This keeps the cake safe and pretty. Or, you can choose artificial flowers. Even with these, wrap their stems for extra safety.
For easier prep, make the lemon curd in advance. Just make it and keep it in the fridge. This adds a zesty taste without the rush. The cake can be put together the day before. Keep it in a cake carrier in the fridge. Right before serving, dust with sugar. Then, decorate with flowers and lemons for a fresh look.
FAQ
How do I make the lemon Victoria sponge cake?
To make the lemon Victoria sponge cake, mix all the ingredients in a bowl. Beat until everything is mixed well. Use lemon zest and curd for a strong lemon taste. Baking powder makes it light and soft.
How should I choose flowers for decorating the cake?
Choose flowers that you can eat when decorating the cake. Some, like baby’s breath, are poisonous. Always double-check or choose flowers made for eating. When adding real flowers, cover their stems with plastic wrap. This keeps the cake safe to eat. Artificial flowers should also have wrapped stems.
Can I prepare the lemon curd and assemble the cake ahead of time?
You can prepare the lemon curd early and keep it in the fridge. Assemble the cake a day ahead. Keep it in the fridge in a cake carrier. Before serving, dust with powdered sugar and decorate with flowers and lemon slices.
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