Lemon Victoria Sponge Cake

27 June 2013

I was beyond happy when I baked this cake last week as it kind of ended my baking hiatus. After baking at least once a week for over a year, I didn't bake anything for weeks after we returned from our holiday. It was partly due to the {rare} hot weather we were having at the time... I just couldn't bare to be sweating away in the kitchen when I could be sat in the garden watching the darlings playing. And partly just laziness too!

But making this cake reminded me how much I love baking. The whole process of measuring, sifting and mixing just somehow relaxes me. And the end result is so satisfying too, especially seeing people enjoying what I've baked {and everyone loves a compliment don't they?!}

Victoria sponge cake is something I make all the time. I love the simplicity and lightness of it as well as the classic vanilla taste. As usual though, I wanted to try something a little different so switched the vanilla for lemon. The addition of the lemon gives a zesty twist to the traditional cake and makes it beautifully tangy and summery.

And I can confirm that it tastes divine and was a big hit with the whole family.

Lemon Victoria Sponge Cake

Serves 10-12
Preparation time 30 minutes
Cooking time 30-35 minutes

225g unsalted butter, softened
225g caster sugar
4 large eggs, beaten
225g self raising flour
2tbsp whole milk
Finely grated zest and juice of 1 lemon

300ml tub of double cream
5 tbsp lemon curd
Icing sugar to decorate

Preheat the oven to 180C/gas mark 4. Put the shelf in the middle of the oven. Grease the cake tins {I used two x 20cm tins} and line the bottom with greaseproof paper.

In a large bowl put the butter and sugar and mix them together with a hand held electric mixer {or freestanding mixer of you're lucky enough to have one!} until it's pale and fluffy. Add the lemon zest and juice and a third of your beaten eggs and mix thoroughly. When it's all combined, add another third of your beaten egg and mix again, repeat this once more until all the mixture is thoroughly combined. Sift the flour into the bowl, add the milk and mix thoroughly until all the ingredients are fully combined.

Divide the mixture equally into the two cake tins and smooth with a spatula. Pop in the oven for 30 minutes. When they are ready, they will look golden, spring back when gently touched and a skewer inserted into the middle of the cakes comes out clean. Leave to stand in the tin for 5 minutes then turn out onto a wire rack to cool completely.

To make the filling, pour the cream into a large bowl and beat with an electric mixer until it forms soft peaks. Put one cake onto a serving plate and spread with the lemon curd, making sure you go right to the edges. Then spread the whipped cream on top of the lemon curd.

Carefully place the other cake on top of the filling. Sift some icing sugar on top and voila!

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