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Classic Victoria Sponge


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Rate this recipe 3/5 (126 Votes)


  • 4oz Butter
  • 4oz Self raising Flour
  • 4oz Sugar
  • Drops of Vanilla
  • 2 Eggs
  • Lemon Zest
  • Lemon Juice
  • Icing sugar


servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

Cream butter and sugar together until light and fluffy.

Step 2

Add eggs one by one, adding a little flour with each.

Step 3

Before adding the remaining flour, stir in the vanilla, lemon zest and lemon juice.

Step 4

Fold in the remaining flour.

Step 5

Put into two greased and lined 8 inch cake pans. Bake at 180C for 30 minutes.

Step 6

When cooked, fill with a filling of your choice and dust with icing sugar.

Wait until the butter and sugar are almost white.
Gently fold to ensure maximum air is kept in the batter.

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