New Recipe: Lemon Victoria Sandwich Cake Recipe

New Recipe: Lemon Victoria Sandwich Cake Recipe

A Victoria sandwich cake is made from equal weights of eggs, butter, sugar and self-rising flour. A medium egg in its shell weighs about 55 g; if you have eggs of different sizes, adjust the weight of the other ingredients accordingly.

Traditionally, the sponge is flavorless and filled with raspberry jam or lemon curd; this is a more luxurious, buttery lemon version.

For those of you craving a classic dessert twist, this Lemon Victoria Sandwich Cake recipe is for you. Perfect timing for the arrival of spring, this would make a weekend baking session easy – or in preparation for any Easter celebration.

Take a look at award-winning writer and chef Sybil Kapoor’s recipe below.

Lemon Victoria Sandwich Cake Recipe

Preparation time: 25 minutes | Cooking time: 20 minutes




For the Victoria sponge

  • Oil, to grease the molds
  • 225g unsalted butter, softened
  • 225g caster sugar
  • Finely grated zest and juice of 4 lemons
  • 4 medium eggs
  • 225 g sifted self-rising flour
  • 6 tablespoons of milk

For the lemon buttercream

  • Finely grated zest and juice of 3 lemons
  • 170g unsalted butter, softened
  • 125g icing sugar, sifted


  • Sweet primroses and/or ½ lemon


  1. Preheat the oven to 180°C/170°C convection/thermostat 4. Lightly oil two 18 cm sandwich moulds. Line the bottom of each with parchment paper.
  2. To make the sponge cake, cream the softened butter and sugar in a large bowl, using a wooden spoon or an electric whisk, until pale and fluffy. Add the grated lemon zest.
  3. Crack the eggs into a bowl, beat them roughly with a fork and whisk them little by little into the creamy butter. If the mixture begins to curdle (forming small lumps), add 2 tablespoons of flour. Once the eggs are incorporated into the mixture, use a flat metal spoon to gently incorporate the remaining flour in three additions. Loosen the mixture with 2 tablespoons of lemon juice and 6 tablespoons of milk, so that it falls from the spoon in soft drops.
  4. Quickly divide the mixture into the molds and smooth the top. Bake for about 20 minutes, or until the cakes are puffed, golden and spring back when pressed lightly.
  5. Place on a rack for 5 minutes. Then, using a knife, gently loosen the sides of each cake from its pan. Unmold, peel off the parchment paper and leave to cool.
  6. To make the Lemon Buttercream, place the lemon zest, butter and icing sugar in a mixing bowl. Using an electric whisk, beat well until light and fluffy. Then gradually stir in 4½ tablespoons of lemon juice.
  7. Once the cakes are cool, spread a third of the buttercream on one. Place the other sandwich cake on top, cooked side up.
  8. Spread another third of the cream on top and the remaining third on the sides of the cake. Refrigerate for 30 minutes to set the buttercream.
  9. Decorate with sweet primroses or cut a lemon in half lengthwise, then cut into thin slices and arrange on top.

Recipes from Sybil Kapoor’s National Trust Book of Baking.

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