Elle’s Lemony Vicky Sponge

Victoria Sponge Alternative

I still have a little of my homemade butter left, and as it is the weekend, here is a cake treat.  Only small slices allowed of course … 😉

Please note you need to weight the beaten eggs, in order to match that weight with the flour, sugar and butter. It is a bit fiddly, but worth the extra effort. Victoria Sponge Alternative



  1. Preheat the oven to Gas mark 4.
  2. Cream the butter and sugar together in a food mixer.
  3. Add the eggs and then the lemon juice. Then gently fold in the flour and zest.
  4. Pour the batter into a small (about 7 inch) sandwich cake tin and place in the oven to bake for about 25 minutes. When the cake is golden brown and when tested with a skewer it comes out clean, it will be ready.
  5. Set aside to cool.
  6. Split the cake in half to form a top and bottom.
  7. Take the bottom half and spread with about 150 ml of lemon curd. Remember to reserve about 2 tbsp.
  8. Whip the cream, until thicken (be careful if using double cream, you don’t what to over whip it and end up with butter!)
  9. Fold the reserved lemon curd into the cream, and then spread on top of the lemon curd half of the sponge.
  10. Place the top half of the sponge onto the bottom half.
  11. Dust the top with icing sugar.

Victoria Sponge Alternative

You can decorate the cake with sugar lemon slices and cream rosettes or keep it simple.



2 thoughts on “Elle’s Lemony Vicky Sponge

    1. Hi, thanks for your comment 🙂 It was yummy! Please try the recipe and let me know how you get on.

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