OKAY, the sun is out. The yummy fruits are starting to hit the shops and I’m craving a lemon cake. Am I alone? I know I’m not.
This Lemon Victoria Sponge cake recipe is one from the archives and I’ve been going back to it for years now. It’s the right blend of sticky, gooey show stopperness. So, I thought now was a good a time as ever to share it again.
Homemade lemon curd is on another level. In fact, once you’ve made this you’ll probably a) never buy shop bought again and b) want to turn everything into curd! I even made rhubarb curd once. Amazing!!!
To turn it onto a show stopper and more than just a regular lemon Victoria Sponge cake is because of the layering. Cake +lemon curd + creme fraiche + lemon syrup glaze! Game changer!
The yummiest, zestiest Lemon Victoria Sponge cake you'll ever bake
225g unsalted butter
225g self raising flour
225g caster sugar
1 tsp baking powder
4 medium eggs
Zest of two lemons
3 tbsp water
4 tbsp caster sugar
2 tbsp lemon juice
300ml creme fraise
Preheat your oven to 180C (160c fan oven) and line three 8" baking tins.
Ensure all the ingredients are at room temperature then whisk up the sugar and butter.
Add the eggs and whisk until light and fluffy.
Fold in the dry ingredients then lastly add the lemon zest.
Spoon the cake mix into the cake tins and level with the back of a spoon. Bake for 1820 minutes or until the cake bounces back quickly when pressed in the centre.
Leave the cakes to cool completely on a rack.
To make the glaze place the water and sugar in a saucepan over a medium heat until completely dissolved. Simmer for 5 minutes then add the lemon juice. Set aside to cool.
To dress the cake smear each inside layer with lemon curd then top with a thick dollop of creme fraiche. Stack the cakes then brush the top with the lemon glaze.