Mary Berry Lemon Victoria Sponge Recipe

This Mary Berry lemon Victoria sponge is a bright, buttery twist on the classic British sandwich cake. The sponges bake up light and springy with a fine crumb, then get layered with silky lemon buttercream and tangy lemon curd for a fresh, not-too-sweet finish. It’s an easy, reliable bake that suits beginners, as long as you measure carefully and avoid overbaking. Total time is about 1 hour 15 minutes, including cooling and assembling.

Ingredients

For the lemon sponge (2 x 20cm / 8-inch layers)

• 225g unsalted butter, softened (plus extra for greasing)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• Finely grated zest of 2 lemons
• Baking parchment, to line the tins

For the lemon buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1–2 tbsp fresh lemon juice (add gradually)
• 1 tsp lemon zest (optional, for extra zing)

For filling and finishing

• 5–6 tbsp lemon curd
• Icing sugar, for dusting

How to Make Mary Berry Lemon Victoria Sponge Recipe

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease two 20cm (8-inch) sandwich tins, then line the bases with baking parchment. Set the tins on a baking tray if that’s easier to handle.
• Mix the sponge (all-in-one method): Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and lemon zest to a large mixing bowl. Beat with an electric mixer for 1–2 minutes until pale, smooth, and well combined. Stop once it’s uniform; overbeating can make the sponge tougher.
• Divide and level: Spoon the mixture evenly into the prepared tins and level the tops with the back of a spoon. If you like very even layers, weigh the batter in each tin.
• Bake: Bake on the middle shelf for 22–25 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean.
• Cool properly: Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and cool completely before filling.
• Make the lemon buttercream: Beat the butter until creamy. Add the sifted icing sugar in two additions, beating well after each. Drizzle in 1 tbsp lemon juice, then add a little more only if needed to loosen the buttercream. Beat for another 30–60 seconds until light and fluffy. Stir in the optional zest if using.
• Fill the cake: Place one sponge on a serving plate or cake stand. Spread the lemon buttercream over the top in an even layer. Spoon the lemon curd over the buttercream and gently spread it, leaving a small border around the edge to reduce squishing.
• Assemble and finish: Top with the second sponge. Press very lightly to settle, then dust with icing sugar just before serving. Slice with a serrated knife for the neatest edges.

Tips

Why did my Victoria sponge sink in the middle?

The most common causes are opening the oven door too early, underbaking, or using butter that’s too soft and greasy. Bake until the centre springs back when lightly pressed, and keep the oven door shut until at least the 20-minute mark.

How do I get flat, even sponge layers?

Level the batter before baking and place both tins on the same shelf. If your oven runs hot, reduce the temperature by 10°C and bake a touch longer for a steadier rise.

How do I stop the lemon curd from sliding out?

Spread buttercream first as a barrier, then add the curd and keep it slightly back from the edge. If your lemon curd is runny, chill it for 15–20 minutes before using.

Can I make this without an electric mixer?

Yes, but allow extra time and make sure the butter is properly softened. Beat hard until the mixture looks lighter in colour and texture, then stop as soon as it’s smooth.

Serving Suggestions

• Serve with fresh berries and a pot of tea for a simple afternoon tea spread.
• Add a spoonful of crème fraîche on the side for a slightly tangy contrast.
• Pair with coffee and a dusting of extra lemon zest over the top.
• For a celebration, top with a few candied lemon peel curls.

Storage

Room Temperature

Because this version uses buttercream (not fresh cream), the assembled cake will keep well in an airtight container for up to 1 day at cool room temperature. If your kitchen is warm, store it in the fridge instead.

Refrigerator

Store in an airtight container for up to 3 days. For the best texture, bring slices to room temperature for 20–30 minutes before serving so the sponge softens and the buttercream becomes creamy again.

Freezing

Freeze the sponges unfilled for the best result. Wrap each cooled layer tightly in cling film, then a layer of foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped), then fill with fresh buttercream and lemon curd.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 49 g
• Protein: 5 g
• Fat: 24 g
• Saturated Fat: 14 g
• Sodium: 210 mg

Disclaimer: Nutrition values are estimates and will vary depending on specific ingredients and portion sizes.

FAQs