New recipes

Lemon Victoria sponge recipe

Lemon Victoria sponge recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Lemon sponge cake

A pretty standard Victoria sponge but with lemon! Ideal for garden parties, picnics and other summer events.

33 people made this

IngredientsServes: 10

  • For the cake
  • 225g self raising flour
  • 225g caster sugar
  • 4 eggs (2 medium, 2 large)
  • 225g butter or margarine
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • For the filling
  • 250g icing sugar, plus extra for dusting
  • 60g unsalted butter
  • 15ml fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon milk
  • 3 tablespoons lemon curd
  • 80 to 100g thinly sliced strawberries, to decorate

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas 4. Lightly grease and line two 20cm sandwich tins.
  2. For the cake:

  3. Sift the flour and caster sugar into a large bowl. Add eggs, butter or margarine, lemon zest, vanilla extract and baking powder and mix with a wooden spoon until smooth and creamy. Divide the mixture between the two prepared sandwich tins.
  4. Bake for 40 to 45 minutes until risen and golden and a skewer inserted into the centre comes out clean. Remove the cakes from the tins, remove lining and leave on a wire rack to cool. I put one of the cakes back into its tin and use the edge to rest a knife on to trim the cake to make the base flat.
  5. For the filling:

  6. In large bowl, beat together the icing sugar, unsalted butter, lemon juice and lemon zest together until smooth. Beat in milk, then increase speed and continue to beat until light and fluffy. Spoon into a piping bag.
  7. Lay the base cake onto a serving plate then spread the lemon curd on top. Pipe the icing on top to prevent the curd from being pushed out, then smooth this lightly too. Decorate with thinly sliced strawberries, put the top cake on then dust with icing sugar.

Tip

I was given the tip that the best sponge is from breaking 4 eggs into a bowl, weighing them and then use the same volume of sugar, flour and butter, perfect every time!

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Mary Berry’s Lemon Victoria Sponge

This Victoria Sponge Cake with Lemon Curd is a Classic British Cake ideal for Afternoon Tea. The Victoria Sponge Cake is a light modest cake. It is not heavy or overly sweet. This recipe consists of lemon curd in between the layers and on top rated to give it that tangy zing that I really like.

Victoria Sponge Cake is a British Classic. In England, you will locate this properly-risen, sugar-dusted layer cake in each and every coffee shop, café, and bakery you stroll into. I fell in really like with Victoria Sponge on my initial trip to England. From the initial time I saw this moist, however fluffy vanilla sponge cake filled with cream and jam, I knew it was really like.

Iced Lemon Victoria Sponge (A Standard Favourite) August two, 2019 January 1, 2019 countrylifemystyle Anybody who has been following me on Instagram considering the fact that I began in September final year, will know by now that I have a pretty sweet tooth and am partial to the odd slice of cake!!

Location the top rated layer of cake with indent on the base and pipe the cream followed by the lemon curd. Location the other disc of cake on top rated and pipe on the remaining cream. Making use of a palette knife gently spread the cream all about the cake to kind a thin layer and scatter lemon zest on top rated.

LEMON SPONGE CAKE : six eggs 1 cup sugar two tablespoons freshly squeezed lemon juice zest of 1 lemon 1 cup flour 1/four teaspoon salt 1/two cup chopped pecans. Preheat oven to 325°F. Beat yolks of eggs till thick and lemon colored. Progressively beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

It is a standard sponge cake with the addition of orange and lemon zest and a tiny juice sandwiched with a citrus buttercream. The cake was delightfully light, moist and tangy. AlphaBakes is a month-to-month baking/blogging challenge hosted this month by myself and co hosted by Caroline from Caroline Tends to make on alternate months.

Guidelines. Preheat oven to 180c/350f/160fan gas four. Grease and line two 20cm cake tins. In a bowl add all the cake components the eggs, sugar, flour, baking powder, butter and vanilla and utilizing a hand mixer, stand mixer or by hand mix collectively till totally combined.

Lemon Sponge Cake. This is a single of my all time favourites for a dessert for the reason that usually this type of sponge cake would be loaded with sugar! I just really like that balance in between sweet and sour with the tang of the lemon and of course that fluffy buttery flavour. It is super rapid and quick to whip up and the entire household will delight in it as well!

Lemon Victoria sponge from Leiths Cookery Bible by Prue Leith and Caroline Waldegrave Are you certain you want to delete this recipe from your Bookshelf? Carrying out so will eliminate all the Bookmarks you have developed for this recipe.

Lemon Victoria sponge with vanilla buttercream & lemon curd. The initial cake I ever ate was a Victoria sponge. I was presented with a giant slice at the table. It was at eye level and I try to remember doorstop layers of red, white and pale yellow.

add the grated lemon zest and the remaining flours and egg and beat properly in. divide the batter evenly in between the two tins and spread out for a level surface. bake for 35 – 40 mins till they are golden and risen and a skewer inserted comes out clean. make a lemon syrup by stirring a tiny icing sugar into the lemon juice

Lemon Victoria sponge with vanilla buttercream & lemon curd. The initial cake I ever ate was a Victoria sponge. I was presented with a giant slice at the table. It was at eye level and I try to remember doorstop layers of red, white and pale yellow. Short article by Everyday Mail. 428.

Lemon Victoria sponge with vanilla buttercream & lemon curd. The initial cake I ever ate was a Victoria sponge. I was presented with a giant slice at the table. It was at eye level and I try to remember doorstop layers of red, white and pale yellow. Short article by Everyday Mail. 1.1k.

Calories, carbs, fat, protein, fiber, cholesterol, and much more for Victoria Sponge Lemon Cake (Co-Op). Want to use it in a meal program? Head to the diet plan generator and enter the quantity of calories you want.

Recipe eton mess victoria sponge cake lemon curd cake donal skehan consume chocolate victoria sponge recipe all sugar sponge cake. Lemon Victoria Sponge Cake Recipe All Recipes Uk. Mary Berry S Lemon Victoria Sandwich O Ay. Straightforward Lemon Cake All In A single Sponge Charlotte S Lively Kitchen.

The Victoria sponge was named right after Queen Victoria, who favoured a slice of sponge cake with her afternoon tea. Traditionally filled with raspberry jam and dusted with icing sugar, my preference is for lashings of whipped passion fruit cream or lemon curd folded by way of whipped cream


Victoria Sponge Cake with Lemon Curd

What’s great about this recipe is you can create variations of this sponge cake by simply switching out the jams or adding a layer of whipped cream: Victoria Sponge Cake with Whipped Cream topped off with fruit.

Here’s a few variations you might consider: For a coffee version dissolve a teaspoon of instant coffee in a teaspoon of hot water and add to the unbeaten ingredients or add a teaspoon of orange or lemon zest. If you are a fan of Downton Abbey watch when they have tea. Typically they have a Victoria Sponge Cake on a table near by.

Notes:
1. If you can use a gram scale when baking, it’s easier to get recipes exact.
2. Make sure eggs and butter are at room temperature.
3. Slice the cake with a sharp knife and light hand.
4. You can make your on Lemon Curd or purchase from the store. I like Wilkin and Sons Lemon Curd.


Passover Sponge Cake Receipts / Seven Layer Cake For Passover Recipe Zoe Francois Cooking Channel : A good use for that leftover matzo meal too.

Passover Sponge Cake Receipts / Seven Layer Cake For Passover Recipe Zoe Francois Cooking Channel : A good use for that leftover matzo meal too.. The sponge cake roll in the photo above will be on the dessert menu this evening at our seder. View top rated passover sponge cake recipes with ratings and reviews. Passover sponge cake receipts : There are passover sponge cake recipes that do. Passover personified sponge cake evokes sweet childhood.

96 best images about hanukkah and other jewish holidays on. We have recipes including a classic victoria sandwich, chocolate sponge, bakewell and lemon drizzle cake. Plus a delicious frosting recipe to go on top! Whereas some recipes for passover sponge cakes call for matzo cake meal as well as potato starch, i prefer the amazingly light texture that results from a cake made with potato starch only. Passover lemon sponge cake recipe on food52.

Sugar Free Passover Sponge Cake 14 Oz Passover Bakery Cakes Cookies Passover Gift Baskets Candy Chocolate Nuts Oh Nuts from www.ohnuts.com Sponge cakes, leavened with beaten eggs, originated during the renaissance. This cake recipe uses fine matzo meal. There are passover sponge cake recipes that do. A light lemon sponge cake, suitable for passover. Passover lemon sponge cake recipe on food52. Orange passover sponge cake with raspberry sauce. Passover personified sponge cake evokes sweet childhood. Invert onto a wire rack to cool.

96 best images about hanukkah and other jewish holidays on.

Passover chocolate sponge cake recipe. Whereas some recipes for passover sponge cakes call for matzo cake meal as well as potato starch, i prefer the amazingly light texture that results from a cake made with potato starch only. This one tastes like a luscious slice of heaven with a bit of crunchy sugar on top. Nana s recipe box grandma sylvia s passover sponge cake. Passover lemon sponge cake recipe on food52. What says passover dessert more than a sponge cake?. This recipe is three generations old and has been only slightly changed from one generation to the next. Passover sponge cake recipe / passover chocolate sponge cake recipe. Separate eggs putting whites in mixing bowl and yolks in cold water. This cake was one of the first yellow sponge cake recipes that i learned to make and it has served me very well. This orange passover sponge cake recipe is one of those rare passover desserts that i'd eat any time of year. Add juices and rinds and beat well. But this isn't guilt free but it's certainly a better alternative for a satisfying cake.

Passover lemon sponge cake recipe on food52. The best passover sponge cake. Based on the recipe from susie fishbein's 'passover by design'. I have been using this recipe for all my sponge cakes ( banana,fruit,chocolate, nut,coffee… my perfect sponge cake ingredients 8 oz. Nana s recipe box grandma sylvia s passover sponge cake.

Granny S Passover Sponge Cake The Baking Wizard from thebakingwizard.com Best passover sponge cake recipes from passover sponge cake. What says passover dessert more than a sponge cake?. For lighter never dry sponge cake try tiger nut flour. Don't be surprised if the cake shrinks. View top rated passover sponge cake recipes with ratings and reviews. Let the cake cool, then frost. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cake recipe & video.

This one tastes like a luscious slice of heaven with a bit of crunchy sugar on top.

This orange passover sponge cake recipe is one of those rare passover desserts that i'd eat any time of year. Passover lemon sponge cake recipe on food52. It's the way it goes with passover cakes! And it freezes real nicely! These two differences produce a light, frothy batter called a sponge, which is how the dessert got its name. Passover lemon almond sponge cake with warm lemon sauce. I have been using this recipe for all my sponge cakes ( banana,fruit,chocolate, nut,coffee… my perfect sponge cake ingredients 8 oz. Nana s recipe box grandma sylvia s passover sponge cake. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. But this isn't guilt free but it's certainly a better alternative for a satisfying cake. What would passover be without our beloved (but often overlooked) sponge cake? Don't miss our collection of tempting passover chocolate cakes, apple cakes, almond cakes, and more for the seder table. The best passover sponge cake.

Nana s recipe box grandma sylvia s passover sponge cake. As an amazon associate, i earn from qualifying purchases. Beat whites by hand or electric mixer until stiff but not dry. This recipe for sponge cake is made with matzo cake meal and potato starch for a dessert recipe that's kosher for passover. This recipe uses matzo cake meal and potato starch.

Passover Chocolate Nut Sponge Cake Recipe On Food52 from images.food52.com Add juices and rinds and beat well. What says passover dessert more than a sponge cake? 96 best images about hanukkah and other jewish holidays on. A cake bakes in brooklyn perfect passover sponge cake. These two differences produce a light, frothy batter called a sponge, which is how the dessert got its name. What says passover dessert more than a sponge cake?. But this isn't guilt free but it's certainly a better alternative for a satisfying cake. Let the cake cool, then frost.

Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.

Passover lemon almond sponge cake with warm lemon sauce. I have been using this recipe for all my sponge cakes ( banana,fruit,chocolate, nut,coffee… my perfect sponge cake ingredients 8 oz. Passover sponge cake receipts : A light lemon sponge cake, suitable for passover. This recipe is three generations old and has been only slightly changed from one generation to the next. Gradually add the potato starch and cake meal. What would passover be without our beloved (but often overlooked) sponge cake? But this isn't guilt free but it's certainly a better alternative for a satisfying cake. This recipe for sponge cake is made with matzo cake meal and potato starch for a dessert recipe that's kosher for passover. Based on the recipe from susie fishbein's 'passover by design'. Bake until golden on top and a toothpick comes out clean. The best passover sponge cake. Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.

Source: mayihavethatrecipe.com

This recipe for sponge cake is made with matzo cake meal and potato starch for a dessert recipe that's kosher for passover. Add yolks and water mixture and beat well. Passover chocolate sponge cake recipe. And it freezes real nicely! 12 decadent passover cake recipes.

Source: www.chocoparty.org

We have recipes including a classic victoria sandwich, chocolate sponge, bakewell and lemon drizzle cake. Beat whites by hand or electric mixer until stiff but not dry. This cake recipe uses fine matzo meal. Add yolks and water mixture and beat well. As an amazon associate, i earn from qualifying purchases.

Source: jamiegeller.com

Don't miss our collection of tempting passover chocolate cakes, apple cakes, almond cakes, and more for the seder table. Nana s recipe box grandma sylvia s passover sponge cake. What would passover be without our beloved (but often overlooked) sponge cake? These two differences produce a light, frothy batter called a sponge, which is how the dessert got its name. Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite passover desserts.

Source: images.food52.com

This recipe is three generations old and has been only slightly changed from one generation to the next. 96 best images about hanukkah and other jewish holidays on. Orange passover sponge cake with raspberry sauce. A cake bakes in brooklyn perfect passover sponge cake. Passover lemon sponge cake recipe on food52.

There are many high in fat and sugar cakes. And it freezes real nicely! Add juices and rinds and beat well. Passover sponge cake with apples, apple boysenberry cake, passover sponge passover lemon sponge cake a light, fluffy, and eggy sponge cake baked in an angel food. Bake until golden on top and a toothpick comes out clean.

Source: upload.wikimedia.org

Passover lemon almond sponge cake with warm lemon sauce. Our passover sponge cake is flourless, lemony, and light and the perfect dessert for your seder table. Add yolks and water mixture and beat well. Beat whites by hand or electric mixer until stiff but not dry. Based on the recipe from susie fishbein's 'passover by design'.

Passover personified sponge cake evokes sweet childhood. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Passover lemon sponge cake recipe on food52. This cake was one of the first yellow sponge cake recipes that i learned to make and it has served me very well. Passover sponge cake roll with strawberries and cream.

Source: manischewitz.com

What would passover be without our beloved (but often overlooked) sponge cake? Best passover sponge cake recipes from passover sponge cake. Enjoy with coffee and happy passover!! A good use for that leftover matzo meal too. Passover lemon sponge cake recipe on food52.

Source: allwaysdelicious.com

Passover chocolate sponge cake recipe. But not this sponge cake. Passover lemon sponge cake recipe on food52. Passover sponge cake receipts : Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.

Source: jamiegeller.com

Add juices and rinds and beat well.

Source: imagesvc.meredithcorp.io

Cocoa espresso almond sponge cake for passover gluten free.

Source: www.thespruceeats.com

What would passover be without our beloved (but often overlooked) sponge cake?

The recipe for the cake roll is from a little paperback book called you don't have to be jewish to be a.

Source: glutenfreeeasily.com

The middle generation, my mother, annis osherow gross, was an editor of the encyclopedia of home cookery, published by the culinary arts institute of chicago.

Source: suburbangrandma.com

Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.

Source: sparkpeo.hs.llnwd.net

Add yolks and water mixture and beat well.

Source: thebakingwizard.com

Don't miss our collection of tempting passover chocolate cakes, apple cakes, almond cakes, and more for the seder table.

Source: images.food52.com

Passover lemon sponge cake recipe on food52.

Gradually add the potato starch and cake meal.

This recipe is three generations old and has been only slightly changed from one generation to the next.

Best passover sponge cake recipes from passover sponge cake.

Source: foodchannel.com

There are many high in fat and sugar cakes.

Source: images.food52.com

Plus a delicious frosting recipe to go on top!

Source: www.thetasteofkosher.com

What would passover be without our beloved (but often overlooked) sponge cake?

Source: images.food52.com

Add juices and rinds and beat well.

Source: foodchannel.com

What would passover be without our beloved (but often overlooked) sponge cake?

Source: images.media-allrecipes.com

This recipe is three generations old and has been only slightly changed from one generation to the next.

Source: www.hersheyland.com

A cake bakes in brooklyn perfect passover sponge cake.

Source: imagesvc.meredithcorp.io

What would passover be without our beloved (but often overlooked) sponge cake?

Source: www.weightwatchers.com

Gradually add the potato starch and cake meal.

Source: imagesvc.meredithcorp.io

The recipe for the cake roll is from a little paperback book called you don't have to be jewish to be a.

A good use for that leftover matzo meal too.

Source: 4.bp.blogspot.com

Kosher for passover sponge cake recipe.

Source: under500calories.com

This one tastes like a luscious slice of heaven with a bit of crunchy sugar on top.

Confirm

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy

Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription--PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.


Lemon Blueberry Cake

Few things scream spring and summer more than the classic flavour combo of blueberry and lemon. The tart sweetness of the blueberries is amplified by the zing of the citrus. This three layer masterpiece is sure to be a dessert table showstopper at your next barbecue. Read on to learn the ins and outs of this simple but super delicious cake.

Can I make my cake from scratch instead?

Absolutely! We're partial to this Victoria Sponge recipe.

How long can this cake be kept at room temperature?

Frosted (but not yet cut into) this cake can last 4 to 5 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it.

How do I keep the cake fresh once I've cut it?

You've go two options here: one, cover all cut areas with cling film. Two, if you've got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!

I'm not a fan of buttercream, what other type of frosting would be good on this cake?

We hear ya! Sometimes buttercream can be a little too rich. This cream cheese frosting recipe is one of our favourites. The tang of the cream cheese plays super well with the sweet berries.

How far in advance can I make this cake?

You can make the cake up to a week in advance! When it has cooled, wrap tightly in cling film and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go!


Two favourite cakes of the British – recipes

Eating cakes is almost as important in Britain as drinking tea, more precisely having tea with cake is the best. According to a survey, most British people think everything can be solved over a nice cup of tea and a cake. The average Brit would eat cakes three times a week and would bake once a week. That explains why the “Great British Bake Off” is still one of the most popular programs on TV after 10 years.

Fine, but what is the favourite cake of the British?

When you go to a tearoom or a café you most certainly will find a lemon drizzle and a Victoria Sponge on the counter. In this post I am going to represent them, their history and share a recipe for both, that I have tried.

This cake is generally referred to as “Victoria Sponge”, erroneously apparently. Its correct name is Victoria Sandwich.

Until 1843 heavy, fruity cakes (using raisins and sultanas, almost every Christmas cake and pudding contained the same ingredients) were made in Britain. When Alfred Bird invented baking powder, pound cakes (equal quantity of flour, sugar and butter) became popular. Not only the consistency of the cakes changed but their colour: the deep brown colour became golden yellow.

No wonder Queen Victoria fancied this fancy cake immediately (which then was named in her honour) and consumed the light, golden coloured sponge cake for afternoon tea with pleasure. However, originally, the cake started in the nursery! For safety reasons children were not given cakes containing seeds and/or fruits. Instead, a light spinge was served for them which was harmless. The cake then became popular amongst the adults as well.

Since the Edwardian era it was considered to be very middle class and would be consumed by families like Matthew Crawley’s in Downton Abbey. In the series of Downton Abbey you would only see this cake on Isobel Crawley’s table when she is having tea with Lord Merton.

The cake consists of two round sponge cakes which are sandwiched together with strawberry jam traditionally. Modern versions of the filling include cream or buttercream, but Queen Victoria would have eaten hers with jam only. The top of the cake is dusted with icing sugar or sugar. When I came to England, I did not understand the big fuss about Victoria Sponge, but then I realised that the grandeur of this cake lies in its simplicity. Besides, this cake might be easy to make, but it is sensitive to cooking times and temperature. Therefore, oven manufacturers often test their ovens by making a Victoria Sponge.

Originally, the cakes were baked in two sandwich forms (still in use today) but because the two cakes never remain flat during baking, it is more difficult to sandwich them together. For this reason, it is easier to bake one thicker cake and cut it into half.

As for making the cake, the original method suggests mixing the butter, sugar and egg yolks first, then adding the flour gradually and folding in the whisked egg whites so that the mixture becomes light and airy. (This is the way I was taught by my grandmother and Mum to make a sponge cake.) The modern method is straight forward: just mix all the ingredients in a bowl for 2 minutes and that’s it.

While we know the history of the Victoria Sandwich Cake, there is very little information available about the lemon drizzle which is currently the Number 1 favourite of the British. It is likely that the first lemon drizzle cake was made by a Jewish lady, Evelyn Rose in 1967.

Again, the lemon drizzle cake is very simple and is some kind of a basic tray bake, yet it is very delicious and refreshing especially with tea. The British certainly would rephrase the saying: If life gives you lemon, make a lemon drizzle cake!

115g butter
115g flour
115g caster sugar
1 teaspoon baking powder
2 eggs
Pinch of salt

Filling
100g butter
Icing sugar
Strawberry or raspberry jam

You can make the cake either as per the old or the new method. I made mine as per the old method, meaning mixing the egg yolks with the sugar and butter and pinch of salt. Then Added the flour with the baking powder gradually and then the folded in the whisked egg whites.

I pre-heated the oven (fan) to 170C and bake it for 20-30 minutes. Once done, I removed it from the oven and set it aside to cool.

While it was cooling, I prepared the buttercream. To get a fluffy buttercream, beat the butter for minutes with a hand mixer and then gradually add the icing sugar. How much, I can’t tell as it is down to your own taste.

Once the cake has cooled, I cut it into two halves, spread one with the buttercream and jam and sandwich them together. I skip the icing sugar dusting on the top (personal preference) and served it with tea.

115g butter
115g sugar
115g flour
1 teaspoon baking powder
2 eggs
2 tablespoon milk
Zest of a lemon

Icing
Juice of 1 or 2 lemons
sugar

Making a lemon drizzle is even simpler. Mix the ingredients in a bowl for 2 minutes, then transfer the mixture into a baking tray and bake it for 25-30 minutes in a pre-heated oven, 160C fan.

While the cake is baking, mix the sugar and the lemon juice. How much sugar it is really up to you. In some places a lemon drizzle has an icing on the top, but I am not a fan of that. I normally use only a small amount as I prefer to have a bit of sharpness. That is the whole idea by the way – to get a nice, refreshing, zingy flavour.

Let the cake cool for a while, but make sure when you spoon the lemon juice on the cake, it is still warm. Voi la! Ready.

This Post Has 2 Comments

Excellent recipe for a newbie to baking. Is it normal for an oven to lose 10 degrees
Celsius just through opening the door to pop cake mixture in? I suppose one should
allow for this in the cooking time.


Victoria Sponge with Lemon Curd Cream & Homemade Jam


I had a notion to bake a cake and I have been meaning to make a victoria sponge for a while. I have also been craving lemon curd recently, so I decided to mix it with the cream. Oh my goodness, it is so good. I could have eaten the lot until I felt quite sick. Luckily I was able to restrain myself, but only just. It was a close thing.

I was really pleased with the finished cake, although it had risen quite a lot, so it was a challenge eating it, a plate and fork really need to be employed.


Such an easy cake and easy quantities to remember too. 225g of everything seemed to be the rule of thumb, as I browsed across the internet. Most recipes call for 4 medium eggs, but I like to use large eggs when I bake and the results are always good.

I spread the cake with my Carmelised Nectarine & Apricot Jam, but you could use your own favourite jam and I mixed the cream with a good quality shop bought curd, but I do have a good recipe for Lemon Curd with Nutmeg. It would be especially good mixed with the cream or as a layer under the cream instead of jam. It really is worth making your own curd and jam if you have the time.

I am afraid they are not the best photos, as I was blighted by the darkness, morning and night that is winter, but the photos were much better than they might have been thanks to the light box I made. Thanks again to Sarah over at Simply Cooked for showing us how. And. now on to the victoria sponge recipe.


Published: 00:02 BST, 5 March 2017 | Updated: 00:02 BST, 5 March 2017

The first cake I ever ate was a Victoria sponge. I was presented with a giant slice at the table. It was at eye level and I remember doorstop layers of red, white and pale yellow. The only way to eat it was to knock it over and pull it apart. I was so overcome with excitement at the flavour that I picked up the plate and started licking the jam splodges left on it. Safe to say this didn’t go down so well with my mother!

220g butter, softened (I use salted)

seeds of ½ vanilla pod or 1 tsp vanilla extract

7 tbsp lemon curd (shop-bought, or homemade from my book)

seeds of ½ vanilla pod or 1 tsp vanilla extract

2 x 20cm round loose-bottomed cake tins

hand-held electric whisk or stand mixer (optional)

1 Preheat the oven to 180C (fan 160C/350F/gas 4) and get the centre shelf at the ready. Line the cake tins with baking parchment.

2 Cream together the butter and the sugar in a large bowl. I prefer to do this with a wooden spoon, pushing the mixture on to the side of the bowl until it is combined and then beating it hard until the mixture turns from yellow to a paler shade. You could also use a hand-held electric whisk or a stand mixer. Add two of the eggs to the butter mixture with half the flour and beat together until just combined. Then add the remaining eggs and the rest of the flour along with the vanilla, lemon zest and baking powder and beat like mad to get lots of air into it.

3 Divide the mixture between the lined cake tins and bake on the centre shelf of the oven for 25-30 minutes, or until the cakes have shrunk slightly from the sides of the tin, are springy to the touch and a skewer inserted in the centre comes out clean. If you’re using an old-style gas oven, I recommend rotating the cakes two-thirds of the way through, as this gives a more even bake. Once the cakes are baked, remove them from the oven and leave them to cool completely in the tins.

4 While the cakes are cooling, make the buttercream. Cream together the butter, icing sugar and vanilla in a bowl until light and fluffy. Once the cakes are cooled down completely, place one of the layers on a plate and spread over the buttercream. Spoon the lemon curd over the top of the buttercream and gently place the other cake layer on top. Dust with icing sugar to serve.

TIP To make this a traditional Victoria sponge, you can simply omit the lemon zest in the sponge and replace the lemon curd with your favourite strawberry jam.


Method

Preheat oven to 180°C | Line 2 x 20cm cake tins with parchment paper | Cooling rack | Stand mixer or electric hand-held beaters.

First make your cake batter | Pour the flour, sugar, baking powder, bicarbonate of soda and salt into a bowl and mix well | Pour the oil, milk, vanilla extract and vinegar into a separate bowl and mix together | Pour the wet ingredients into the dry ingredients and mix well.

Divide the batter between the two cake tins | Place the tins in the oven and bake for 30–35 minutes, until a cake tester or skewer inserted into the centre of the cake comes out clean | Take the tins out of the oven and put them to one side on a cooling rack to cool to room temperature.

Now to make the buttercream | Put the dairy-free butter and vegetable shortening in the mixer or a bowl and beat until smooth | Gradually add the icing sugar while continuing to beat the butter | Once all the icing sugar is mixed in, add the vanilla paste and salt | Put the bowl in the fridge to chill When you’re ready to serve the cake, take the buttercream out of the fridge | Use a knife to level the top of one of the cooled cakes so the other one will sit correctly on it | Place the levelled cake on a serving plate and spread the top with a thick layer of the buttercream | Spoon the jam over the cream | Place the second cake on top and sift over the icing sugar | Decorate with raspberries | Cut into slices and serve.