Lemon Victoria Sponge Cake
By shaziawahid
Delicious lemon curd filled sponge topped with lemon buttercream
1 Picture
Ingredients
- Softened Butter at room temperature - 180 g
- Caster Sugar - 180 g
- Eggs - 3
- Plain Flour - 165 g
- Baking Powder - 15 g
- Vanilla Extract - 1 teaspoon
- Zest of 1 lemon
- Lemon Juice - 2 teaspoon
- For the filling and icing:
- Home made Lemon Curd - 1/2 cup
- Softened Butter - 125 g
- Icing Sugar - 250 g
- Milk to correct consistency of butter cream (optional)
- Lemon Juice - 2 teaspoon
Details
servings 16
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat oven at 190 degrees. Grease and line an 8 inch square tin. Cream butter and sugar till pale and fluffy. Add eggs one at a time. Add vanilla extract, lemon juice and lemon zest.
Step 2
Sieve the flour and baking powder. Add the dry ingredients to the wet ones and whisk well till a mixture of drop consistency is formed.
Step 3
Pour the mixture in the tin and bake for 25 - 30 minutes till the cake springs back to touch. 5. Once the cake is cooled completely - slice the cake across and fill with home made lemon curd. Cut into 16 squares.
Step 4
Beat the butter for the icing till pale and fluffy. Add icing sugar and lemon juice. If the icing is not smooth - add a few drops of milk. Use a star nozzle and pipe rosettes over the cake squares. Serve with a hot cup of tea.
Always use ingredients at room temperature for making the best cakes.
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