Mary Berry Lemon Victoria Sponge Recipe [Tips & Tricks]

If you’re looking to bake something that’s both delightful and easy to make, Mary Berry’s Lemon Victoria Sponge is the perfect recipe to try!

This classic cake combines the light and airy texture of a Victoria sponge with a zesty lemon twist, making it a refreshing treat for any occasion. Mary Berry’s expertise shines through in this foolproof recipe, ensuring a perfect balance of sweetness and tanginess in every bite. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress your friends and family with its irresistible flavor and gorgeous presentation.

Mary Berry Lemon Victoria Sponge Recipe

Ingredients Needed

To make Mary Berry’s Lemon Victoria Sponge, you’ll need a carefully curated selection of ingredients, each contributing to the cake’s delicate texture, vibrant flavor, and perfect balance. This iconic recipe calls for some familiar baking staples, as well as a few ingredients that elevate the cake’s character, making it distinctly flavorful and refreshingly citrusy.

1. Self-Raising Flour – This is the primary flour for the sponge base, and it’s essential because it contains baking powder, which will give the cake its light, fluffy texture. It’s perfect for ensuring your sponge rises beautifully without the need for additional leavening agents.

2. Caster Sugar – A fine, smooth sugar that dissolves easily, caster sugar creates a light sweetness that is evenly distributed throughout the sponge. It adds to the delicate crumb of the cake and is less gritty than granulated sugar, making it ideal for cake batters.

3. Unsalted Butter – Butter is key in this recipe for both flavor and texture. The richness of unsalted butter ensures that the cake is moist, tender, and delicious without the added saltiness. It’s important that the butter is softened to room temperature, as this will allow for easy incorporation into the batter and a smooth, airy texture.

4. Eggs – Eggs provide structure to the sponge and play an essential role in binding the ingredients together. They also contribute to the overall rise of the cake, helping it achieve a light and fluffy texture.

5. Lemon Zest – The zest of a fresh lemon adds a burst of citrus flavor that infuses the sponge with a refreshing, tangy taste. This simple yet effective addition enhances the overall flavor profile of the cake, giving it a bright and lively character.

6. Lemon Juice – A small amount of freshly squeezed lemon juice not only reinforces the lemon flavor but also adds moisture to the cake. This combination of zest and juice will give the sponge a perfect balance of sweet and tart flavors.

7. Milk – Milk helps to loosen the batter, making it easier to work with and ensuring that the sponge comes out light and tender. It also adds a subtle richness to the cake, complementing the butter and eggs.

8. Jam – Typically, a layer of strawberry or raspberry jam is used to fill the sponge. The sweetness and slight tartness of the jam perfectly contrast with the lemon-flavored sponge, making each bite a delightful blend of tastes. The jam adds both flavor and moisture to the center of the cake.

9. Whipped Cream or Buttercream – For the filling, Mary Berry suggests either whipped cream or buttercream. The whipped cream gives a light and fluffy texture, complementing the cake’s airy sponge, while buttercream provides a richer, denser filling. Whichever you choose, it’s crucial to ensure it’s perfectly whipped to maintain that creamy, smooth consistency.

Equipment Needed

To make Mary Berry’s Lemon Victoria Sponge, you’ll need the right tools to ensure everything comes together smoothly. Here’s what you’ll need:

1. Two 20cm (8-inch) Round Cake Pans – These are perfect for making two even layers of cake. Be sure to grease and line the pans with parchment paper to ensure that the sponges come out easily after baking.

2. Mixing Bowls – A large mixing bowl will be needed for combining the dry ingredients, while a medium bowl may be useful for preparing the wet ingredients. Having separate bowls ensures you can whisk and beat efficiently without making a mess.

3. Electric Mixer or Hand Whisk – While you can use a hand whisk for the batter, an electric mixer (either handheld or a stand mixer) will make the process quicker and easier, especially for beating the butter and sugar together until light and fluffy.

4. Rubber Spatula – A rubber spatula is essential for folding ingredients together and scraping down the sides of the mixing bowl to ensure all ingredients are fully incorporated into the batter.

5. Grater – For zesting the lemon, a fine grater or zester will give you small, fragrant bits of lemon peel, which will help distribute the citrus flavor evenly throughout the sponge.

6. Cooling Rack – Once the cakes are out of the oven, a cooling rack is crucial for allowing them to cool evenly without becoming soggy. It also prevents condensation from forming, ensuring a perfect crumb texture.

7. Piping Bag or Palette Knife – If you choose to use whipped cream or buttercream for the filling, a piping bag can help you distribute the filling neatly. Alternatively, a palette knife works just as well for spreading the filling evenly.

8. Cake Stand or Serving Plate – Once your cake is assembled, you’ll need a cake stand or a large, flat serving plate to present your Lemon Victoria Sponge beautifully.

How To Make Mary Berry’s Lemon Victoria Sponge

Making Mary Berry’s Lemon Victoria Sponge is relatively simple, but the key to achieving the perfect cake lies in following each step carefully, ensuring every ingredient is perfectly combined. Here’s how to create this show-stopping cake:

1. Prepare the Oven and Cake Pans – Start by preheating your oven to 180°C (160°C fan-assisted) or 350°F. Grease your cake pans and line the bottoms with parchment paper to prevent sticking.

2. Make the Cake Batter – In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer or a hand whisk. Beat until the mixture is pale, fluffy, and light in texture. This process is vital for a sponge that rises evenly.

3. Incorporate the Eggs – Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. If the mixture begins to curdle, add a little flour to help bring it back together. Be sure to beat in the lemon zest and lemon juice at this stage to infuse the batter with a fresh citrus flavor.

4. Fold in the Dry Ingredients – Sift the self-raising flour into the mixture to remove any lumps. Carefully fold the flour into the wet ingredients with a rubber spatula, being gentle so as not to deflate the batter. If the mixture feels a little thick, add a splash of milk to loosen it to a dropping consistency.

5. Bake the Sponge Layers – Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops. Bake for 20-25 minutes or until the cakes are golden, risen, and a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 5 minutes before transferring them to a cooling rack.

6. Prepare the Filling – While the sponges are cooling, whip the cream or buttercream until it’s light and fluffy. If you’re using jam, have it ready for spreading.

7. Assemble the Cake – Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of jam over the top, followed by the whipped cream or buttercream. Gently place the second sponge on top.

8. Finish the Cake – Dust the top of the cake with a light sprinkling of icing sugar for a simple, elegant finish. Slice and serve!

Expert Tips

• Use Room Temperature Ingredients: For the best results, ensure that your butter, eggs, and milk are at room temperature. This helps the ingredients blend more easily and creates a smoother batter.

• Sift the Flour: Sifting the flour before adding it to the batter ensures that the dry ingredients are evenly distributed, which helps avoid clumps and promotes a light sponge.

• Don’t Overmix the Batter: Overmixing can result in a dense cake. Once the dry ingredients are added, fold them in gently, just until combined, to preserve the air in the mixture.

• Monitor Baking Time: Ovens vary, so start checking the cakes at the 20-minute mark to ensure they don’t overbake. You want them golden and springy to the touch.

• Chill the Filling: If you’re using whipped cream, it helps to chill it in the fridge before whipping. This ensures it holds its shape and texture when filling the cake.

Mary Berry’s Lemon Victoria Sponge is a timeless classic that offers the perfect balance of light, airy sponge and refreshing citrus flavor. This cake is ideal for afternoon tea, birthdays, or any occasion that calls for a sweet treat.

By using simple yet high-quality ingredients and following the right steps, you can create a showstopper dessert that’s sure to impress. Whether you go for the light whipped cream or the indulgent buttercream filling, this cake is an absolute delight.

Follow the expert tips to perfect your technique, and soon you’ll have a delicious and beautiful cake that captures the essence of Mary Berry’s baking brilliance. Happy baking!.

Easy Recipe Variations For Mary Berry’s Lemon Victoria Sponge

Mary Berry’s Lemon Victoria Sponge is a timeless classic that blends the light, airy texture of a traditional Victoria sponge with the refreshing zing of lemon. However, there are many ways to elevate or twist this already delicious cake to suit different tastes, occasions, or dietary preferences. Here are some easy recipe variations to consider:

1. Lemon And Blueberry Victoria Sponge

One of the most popular variations is to pair lemon with blueberries, which brings out both the tartness of the lemon and the sweetness of the berries. To make this variation, fold fresh blueberries into the cake batter just before baking.

Be gentle to prevent them from breaking, but ensure they are evenly distributed for a burst of flavor in every bite. You can also add a handful of blueberries to the filling for an extra fruity layer of sweetness.

2. Lemon And Raspberry Victoria Sponge

Raspberries and lemon are a perfect match, offering a tangy contrast that creates a balanced, mouthwatering flavor. Swap the lemon zest in the sponge for raspberry puree or mix a few crushed raspberries into the buttercream filling.

You can even sprinkle fresh raspberries on top as decoration, adding a splash of color and extra flavor. For an even more indulgent treat, try using raspberry jam as the filling alongside the lemon buttercream.

3. Lemon And Lavender Victoria Sponge

For a more refined twist, infuse the cake batter with dried lavender. Lavender pairs wonderfully with lemon, creating an aromatic, fragrant cake that is perfect for a special afternoon tea or spring celebration.

Simply add 1-2 teaspoons of dried lavender buds to the flour mixture or steep the buds in warm milk before incorporating them into the batter. Ensure the lavender is finely ground or used sparingly to avoid overpowering the delicate flavors.

4. Gluten-Free Lemon Victoria Sponge

For those with dietary restrictions, making a gluten-free version of this lemony delight is simple. Replace the regular flour with a gluten-free flour blend (ensure it’s suitable for cakes) and add a teaspoon of xanthan gum to help with texture and structure.

You can also substitute the butter with a dairy-free option, like margarine or coconut oil, to make the cake suitable for vegans or lactose intolerants. The rest of the recipe remains mostly unchanged, and the result is still a light, zesty sponge.

5. Lemon And Pistachio Victoria Sponge

If you’re looking to add some crunch and nutty flavor, pistachios are a wonderful addition. You can either add finely chopped pistachios into the batter or sprinkle them on top for a decorative touch.

A subtle layer of pistachio paste or buttercream between the layers will further enhance the nutty flavor and complement the tangy lemon. This variation gives the cake an elegant, sophisticated flair while still being easy to prepare.

Best Practices To Store Leftovers

Lemon Victoria Sponge, with its airy texture and fresh flavors, is best enjoyed soon after it’s made, but if you have leftovers, there are a few storage tips to keep the cake as fresh as possible. Here’s how to store it correctly to preserve its deliciousness for a few extra days:

1. Room Temperature Storage

If you plan to eat the leftover cake within 2-3 days, the best way to store it is at room temperature. Simply cover the cake with a cake dome, a large airtight container, or wrap it loosely in parchment paper and a layer of foil to keep it from drying out. Avoid refrigerating it, as this can make the sponge turn dense and dry out.

2. Refrigeration For Longer Freshness

If you need to store the cake for more than a couple of days, the refrigerator is a better option. The buttercream and any fruit fillings (like fresh raspberries or blueberries) need to be kept cool.

Ensure the cake is wrapped in plastic wrap or placed in an airtight container to prevent it from absorbing odors from other foods. You may notice a slight change in texture when refrigerated, but the cake will still be enjoyable.

3. Freezing The Cake

If you want to extend the shelf life of your cake, freezing is an excellent option. Wrap the sponge layers individually in plastic wrap, followed by a layer of foil to prevent freezer burn.

When you’re ready to enjoy the cake, simply let it thaw at room temperature for a few hours, and then freshen it up by spreading a thin layer of fresh buttercream on top. It’s best to freeze the cake without the filling, as cream and fruit may not freeze well.

4. Storage Tips For Buttercream And Fillings

If you’ve filled the cake with buttercream, lemon curd, or jam, you may want to store them separately. Buttercream and lemon curd can be refrigerated for a few days in an airtight container and spread on the cake again once you’re ready to serve. Fruit fillings should be stored separately as they can release moisture and affect the sponge’s texture when kept too long.

What Goes Well With Lemon Victoria Sponge

Lemon Victoria Sponge, with its bright, citrusy flavor, pairs beautifully with various accompaniments. Whether you’re serving it for an afternoon tea or a family gathering, here are some delightful pairings:

1. A Cup Of Tea

It’s no secret that Victoria Sponge goes hand-in-hand with a cup of tea. The delicate flavors of the lemon sponge and buttercream complement a wide range of teas, from classic Earl Grey with its citrus notes to a floral Darjeeling. For a twist, a chilled iced tea with a hint of mint or lemon would enhance the cake’s refreshing qualities.

2. Clotted Cream Or Whipped Cream

For an indulgent treat, serve a dollop of clotted cream or freshly whipped cream on the side. The richness of the cream balances the zesty lemon and adds a silky texture to each bite. If you prefer a lighter option, a spoonful of Greek yogurt or mascarpone could add a creamy tang without the heaviness.

3. Fresh Fruit

Since lemon pairs beautifully with many fruits, offering a selection of fresh berries-like raspberries, strawberries, or blackberries-alongside the cake can add extra color and a burst of juicy sweetness. You can even place a few fruit slices on top of the cake for decoration or serve them as a refreshing side dish.

4. Lemon Curd

For an even more citrus-forward experience, serve the Victoria Sponge with a spoonful of homemade or store-bought lemon curd. The tangy richness of lemon curd adds depth to the cake and intensifies its lemon flavor. Some people even like to layer lemon curd inside the sponge along with the buttercream for an extra punch.

5. Ice Cream

Lemon Victoria Sponge pairs wonderfully with a scoop of vanilla, raspberry, or lemon sorbet. The coolness of the ice cream contrasts nicely with the softness of the cake, creating a delightful combination of textures and flavors. If you’re serving the cake during the summer months, this is a fantastic way to enhance its refreshing qualities.

Conclusion

Mary Berry’s Lemon Victoria Sponge is a show-stopping dessert that brings the best of both worlds-light, fluffy cake and the zesty tang of lemon. Whether you stick to the traditional recipe or explore creative variations, such as adding fruits or nuts, there’s a version to suit every palate.

Storing leftovers is easy with the right practices, and the cake pairs wonderfully with a variety of drinks, creams, and fresh fruit, making it perfect for any occasion. Whether you’re enjoying it as an afternoon treat or as the centerpiece of a special gathering, this lemony delight will always be a crowd-pleaser.

FAQs

What Are The Key Ingredients For Mary Berry’s Lemon Victoria Sponge?

Mary Berry’s lemon Victoria sponge requires basic ingredients like butter, caster sugar, eggs, self-raising flour, baking powder, and lemon zest. For the filling, you’ll need double cream, lemon curd, and some extra lemon zest for added flavor.

Can I Use Unsalted Butter In Mary Berry’s Lemon Victoria Sponge?

Yes, you can use unsalted butter in Mary Berry’s lemon Victoria sponge. It is a common substitute for salted butter in baking, as it allows you to control the level of salt in the recipe. If you do use unsalted butter, just remember to add a pinch of salt to the mixture if needed.

How Do I Make Sure My Lemon Victoria Sponge Is Light And Fluffy?

To achieve a light and fluffy texture, it’s crucial to cream the butter and sugar together until the mixture is pale and airy. Additionally, ensure that you don’t overmix the batter once the flour and eggs are added. Gently fold the ingredients in to maintain the airiness.

Can I Make Mary Berry’s Lemon Victoria Sponge In Advance?

Yes, you can make Mary Berry’s lemon Victoria sponge in advance. Once baked and cooled, you can store the sponge layers in an airtight container at room temperature for up to 2 days. You can also freeze the sponge layers for up to 3 months before assembling the cake.

What Type Of Flour Is Needed For Mary Berry’s Lemon Victoria Sponge?

Mary Berry’s lemon Victoria sponge recipe calls for self-raising flour. This type of flour already contains baking powder, helping the cake rise and achieve a soft, airy texture.

Can I Substitute The Lemon Curd With Something Else?

Yes, if you prefer, you can substitute lemon curd with other fillings like whipped cream, raspberry jam, or even orange curd for a different citrus twist. However, lemon curd gives a tangy and smooth contrast to the sweetness of the sponge.

How Long Should I Bake Mary Berry’s Lemon Victoria Sponge?

The lemon Victoria sponge should bake for approximately 20-25 minutes in a preheated oven at 180°C (160°C fan)/350°F/gas mark 4. The cake is done when it’s golden brown, springs back when touched, and a skewer inserted into the center comes out clean.

Can I Use A Different Citrus Fruit For A Victoria Sponge Variation?

Absolutely!

You can use other citrus fruits like oranges or limes to create a variation of the Victoria sponge. Just replace the lemon zest with an equal amount of zest from the other citrus fruit and adjust the filling accordingly.

What’s The Best Way To Serve Mary Berry’s Lemon Victoria Sponge?

Mary Berry’s lemon Victoria sponge is best served fresh with a cup of tea. You can dust the top with icing sugar or decorate it with fresh fruit, such as berries, or a few slices of lemon for an elegant touch.

What Is The Difference Between A Traditional Victoria Sponge And Mary Berry’s Lemon Version?

The main difference between a traditional Victoria sponge and Mary Berry’s lemon version is the addition of lemon zest and lemon curd. The lemon version adds a bright, zesty flavor that contrasts with the sweetness of the sponge, while the classic version uses a simple vanilla flavor.