Mary Berry Lemon Victoria Sponge Easy Recipe

 

If you’re looking for a classic British treat that’s easy to make and bursting with citrus flavor, the Mary Berry Lemon Victoria Sponge  is the perfect choice. This light and fluffy sponge cake combines soft, airy layers with zesty lemon curd and a smooth buttercream filling, making it an ideal centerpiece for afternoon tea, birthdays, or special celebrations. Using fresh lemon zest, quality ingredients, and Mary Berry’s proven techniques ensures a moist, tender texture that rises beautifully every time.

To start, gather your essential ingredients including self-raising flour, caster sugar, butter, eggs, and fresh lemons. For the filling, prepare a simple lemon buttercream or add whipped cream for a lighter variation. The key to a perfect Victoria sponge is careful folding of the flour, gentle mixing to maintain airiness, and proper oven temperature to prevent sinking or dense layers. Divide the batter evenly between two prepared cake tins and bake until golden and springy to the touch. Once cooled, layer with lemon curd and buttercream, then dust the top with icing sugar for a professional finish.

This foolproof lemon Victoria sponge recipe is beginner-friendly yet produces bakery-quality results, combining flavors of citrus sponge, lemon zest, and smooth buttercream. You can also add fresh berries for extra freshness and visual appeal. Remember to cool the sponge completely before filling to prevent sliding layers. With these simple steps, you’ll create a bright, moist, and flavorful cake every time. For the complete recipe, ingredients, and step-by-step guide, see below.

 Why This Mary Berry Lemon Victoria Sponge is Worth Baking

 

Mary Berry’s lemon variation combines the timeless texture of the classic sponge with fresh lemon zest and curd, creating a cake that’s both tender and flavourful. Unlike dense pound cakes, a Victoria sponge should feel airy and delicate — a balance this recipe achieves beautifully.

Here’s what makes this recipe stand out:

• Fresh lemon flavour – Bright citrus without overwhelming sweetness.

• Light, airy layers – Thanks to a well-balanced batter and correct technique.

• Easy to follow – Perfect for beginner and intermediate bakers alike.

• Customisable – Switch lemon curd with berries or add whipped cream for a twist.

We’ll cover ingredients, technique, common mistakes, and pro tips so your sponge is consistently perfect — not dense, not soggy, but beautifully risen and citrusy.

 Ingredients You’ll Need

 

Before we start, gather all the ingredients — accuracy and quality matter for sponge texture!

For the Sponge Layers:

• 225g self‑raising flour

• 225g caster sugar

• 225g butter, softened

• 4 large eggs

• 2 tsp baking powder

• Zest of 2 lemons

• 2 tbsp milk (adjust if needed)

For the Filling:

• 100g butter, softened

• 200g icing sugar

• 3–4 tbsp good-quality lemon curd

• (Optional) 150ml whipped double cream

For the Topping:

• Icing sugar for dusting

Pro Tip: Room temperature ingredients help the sponge rise evenly and create a smoother batter. Cold butter or eggs can lead to uneven texture.

 Step‑by‑Step Instructions

 

1. Prepare Your Equipment

✔ Preheat your oven to 180°C (160°C fan).
✔ Grease and line two 20cm round sandwich tins with parchment paper.
✔ Set up a cooling rack — cooled sponges fill better.

2. Make the Lemon Sponge Batter

 

In a large bowl or stand mixer:

1. Beat softened butter and caster sugar together until light and creamy.

2. Add eggs one at a time, mixing fully between additions.

3. Fold in self‑raising flour and baking powder.

4. Add lemon zest and finish with milk to reach a soft, dropping consistency.

✨ Expert baking tip: Resist overmixing once the flour is in — overworking can deflate the batter and lead to a dense cake.

3. Bake the Sponge Layers

 

✔ Divide the batter evenly between the two prepared tins.
✔ Smooth the tops with a spatula.
✔ Bake for 20–25 minutes or until golden and springy to the touch.

To test doneness, insert a skewer — it should come out clean with no wet batter.
After baking, let the sponges cool in their tins 5 minutes, then turn out onto a rack to cool completely.

4. Prepare the Lemon Buttercream Filling

 

While the cakes cool:

1. Beat softened butter until pale.

2. Gradually add icing sugar.

3. Add lemon curd and a splash of lemon juice.

4. Whip until light and smooth.

This buttercream adds rich tang and texture — lighter than traditional cream but bold in flavour.

5. Assemble Your Lemon Victoria Sponge

 

1. Place one cooled sponge layer upside down on a cake board.

2. Spread an even layer of lemon curd.

3. Pipe or spread the lemon buttercream over the curd.

4. Top with the second sponge (top side up).

5. Dust lightly with icing sugar.

Let it rest 10–15 minutes before slicing — this helps layers settle and makes cutting cleaner.

 Pro Tips for Success

 

Use Fresh Lemon Zest, Not Just Juice

Fresh zest offers bright citrus aroma without adding too much liquid, keeping the batter balanced.

Cool Completely Before Filling

Adding cream or buttercream to warm cakes causes melting and sliding layers — a common beginner mistake to avoid.

Don’t Open the Oven Early

Early peeks disrupt heat balance and can prevent proper rising. Wait until the last 10 minutes to check.

Even Batter Distribution

Weigh batter into tins for perfectly even layers — this ensures balanced baking.

 Serving & Pairing Ideas

 

This Mary Berry Lemon Victoria Sponge is stunning on its own, but here are some ways to elevate your dessert:

• Serve with fresh raspberries or strawberries for colour and acidity.

• Pair with a citrus sorbet for a refreshing contrast.

• Accompany with afternoon tea or coffee for traditional British charm.

 Common Mistakes & How to Avoid Them

 

Problem	Cause	Solution
Dense cake	Overmixing	Fold gently after flour is added
Soggy layers	Warm cake	Cool completely before filling
Cake slides	Too much curd	Use a light, even layer
Cake sinks in middle	Oven too cool	Preheat fully before baking

 

 FAQs About Mary Berry Lemon Victoria Sponge

 

1. How do I make the lemon sponge light and fluffy?

Use room temperature ingredients and fold flour gently to keep air in the batter.

2. Can I replace lemon curd with something else?

Yes — raspberry or strawberry jam works beautifully.

3. Should lemon zest go into the sponge or buttercream?

Add zest to both for a stronger lemon flavour without extra liquid.

4. Can I use whipped cream instead of buttercream?

Yes — whipped cream is lighter, especially for summer servings.

5. How long does this cake stay fresh?

Store at room temperature up to 2 days; refrigerate if cream filling is used.

6. What’s the best way to dust icing sugar?

Use a fine mesh sieve for an even, delicate dusting.

7. Can I make this gluten‑free?

Yes — use a gluten‑free self‑raising blend suitable for cakes.

8. Why did my cake sink?

Check oven temperature and avoid opening the door early.

9. Is a lemon Victoria sponge suitable for celebrations?

Absolutely — its elegant layers make it ideal for parties.

10. Can I freeze this cake?

Freeze unfilled sponge layers up to 2 months, then assemble when ready.

 Final Thoughts

 

Baking the Mary Berry Lemon Victoria Sponge Easy Recipe isn’t just about following instructions — it’s about understanding texture, balance, and flavour. With fresh lemon zing, tender crumb, and foolproof steps, this cake is a testament to classic British baking brilliance.

Whether you’re a beginner baker or looking to refine your technique, this guide equips you with insights, tips, and serving inspiration to make a show-stopping lemon Victoria sponge every time.