Mary Berry’s Lemon Victoria Sponge is a delicious and refreshing twist on the classic British Victoria Sponge cake. The original Victoria Sponge was named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea. It traditionally consists of two light, airy sponge layers filled with jam and cream. However, Mary Berry, renowned for her expert baking techniques and her ability to add delightful modern touches, adds a zesty lemon flavor to elevate the classic. This cake combines the rich, buttery texture of the sponge with a citrusy, bright note from the lemon, offering a perfect balance of sweetness and tartness.
The addition of lemon zest and lemon juice to the sponge itself infuses the cake with a refreshing flavor. Often paired with a lemony buttercream or simple whipped cream and a dusting of powdered sugar, Mary Berry’s Lemon Victoria Sponge is ideal for afternoon tea, birthday celebrations, or any occasion where you need a cake that’s both elegant and easy to make. This recipe is celebrated for its simplicity, yet it delivers a sophisticated flavor profile that pleases both the eyes and the palate.
Mary Berry’s Lemon Victoria Sponge Recipe
Ingredients Needed
To make Mary Berry’s Lemon Victoria Sponge, you will need a few simple ingredients, most of which are staples in any home baker’s pantry. Here’s a breakdown:
For The Sponge
- 225g (8oz) Unsalted Butter: This creates the soft, rich texture of the cake. Room temperature butter is essential to ensure it creams well with the sugar.
- 225g (8oz) Caster Sugar: Caster sugar is finer than granulated sugar, helping to create a smoother batter and a lighter sponge.
- 4 Large Eggs: Eggs are essential for binding the ingredients together and providing structure to the cake.
- 225g (8oz) Self-Raising Flour: Self-raising flour includes baking powder, so you don’t need to add any extra leavening agents. It helps the cake rise beautifully.
- 2 tsp Baking Powder: While self-raising flour already contains some, this extra measure ensures that the sponge is light and fluffy.
- Zest of 2 Lemons: The zest adds a fragrant, citrusy note to the sponge, infusing the cake with a fresh lemon flavor.
- Juice of 1 Lemon: The juice contributes a slightly tart, refreshing taste that balances the sweetness of the cake.
- Pinch of Salt: This helps to enhance the flavor and balance out the sweetness.
For The Filling
- 100g (3.5oz) Unsalted Butter: Softened butter is essential to create a smooth, creamy filling.
- 200g (7oz) Icing Sugar: Icing sugar (also called powdered sugar) ensures a smooth buttercream.
- 2-3 tbsp Fresh Lemon Juice: The lemon juice in the buttercream adds that perfect tangy punch to complement the sponge.
- 1 tbsp Lemon Zest: For an extra burst of lemon flavor in the filling.
For The Assembly
- Whipped Double Cream (optional): For a more traditional Victoria sponge, you can substitute buttercream with whipped double cream for a lighter, richer filling.
- Icing Sugar (for dusting): A simple dusting of icing sugar on top of the finished cake gives it an elegant finish.
Equipment Needed
Making Mary Berry’s Lemon Victoria Sponge doesn’t require any fancy equipment, but there are a few essential tools to ensure everything comes together perfectly:
- Two 20cm (8-inch) Round Cake Tins: To create the two layers of the sponge. Line them with baking parchment to ensure the cakes come out smoothly after baking.
- Electric Mixer or Stand Mixer: While you can mix the ingredients by hand, an electric mixer makes the process quicker and gives you a smoother, lighter batter.
- Spatula: A spatula is helpful for scraping down the sides of the bowl and gently folding ingredients together, especially when adding flour to the batter.
- Zester or Grater: To finely zest the lemons for the sponge and buttercream.
- Sifter: You’ll need a sifter or fine sieve to sift the flour and icing sugar. This ensures the ingredients are evenly incorporated and prevents lumps.
- Cooling Rack: After baking, you’ll need to allow the sponge layers to cool completely before assembling the cake. A cooling rack is ideal for this.
- Knife or Palette Knife: For spreading the buttercream and/or whipped cream evenly between the layers and on top of the cake.
Instructions To Make Mary Berry’s Lemon Victoria Sponge
Step 1: Preheat The Oven
Start by preheating your oven to 180°C (350°F). Make sure the oven is fully heated before you place the cakes inside.
Step 2: Prepare The Cake Tins
Grease and line the two 20cm (8-inch) round cake tins with butter and parchment paper to prevent the cakes from sticking.
Step 3: Cream The Butter And Sugar
In a large mixing bowl, cream together the butter and caster sugar using an electric mixer until the mixture is light and fluffy. This process usually takes about 3-5 minutes.
Step 4: Add The Eggs
Add the eggs one at a time, beating well after each addition. This helps to prevent the mixture from curdling. If it does curdle, add a tablespoon of flour to bring it back together.
Step 5: Add The Dry Ingredients
Sift the self-raising flour, baking powder, and salt into the bowl. Then, gently fold it into the butter mixture using a spatula. Be careful not to overmix, as this can lead to a dense sponge.
Step 6: Add Lemon Zest And Juice
Add the zest of two lemons and the juice of one lemon to the mixture, folding them in gently to distribute the flavors throughout the batter.
Step 7: Bake The Sponges
Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
Step 8: Cool The Cakes
Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a cooling rack to cool completely.
Step 9: Make The Lemon Buttercream
While the cakes are cooling, prepare the lemon buttercream. In a bowl, beat the softened butter until creamy, then sift in the icing sugar and beat until smooth. Add the lemon juice and zest, and beat again until light and fluffy.
Step 10: Assemble The Cake
Once the cakes have cooled, spread the lemon buttercream over the top of one of the sponge layers. If you prefer, you can also add a layer of whipped cream. Place the second sponge layer on top, then dust the top with a light sprinkle of icing sugar.
Step 11: Serve And Enjoy!
Cut into slices and serve with a hot cup of tea. Enjoy the zesty, fluffy deliciousness of Mary Berry’s Lemon Victoria Sponge!
Tips And Tricks
- Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature. Cold ingredients can cause the mixture to curdle or become uneven.
- Don’t Overmix: When adding the flour to the batter, mix gently. Overmixing can lead to a dense cake instead of a light, airy sponge.
- Lemon Variations: For extra lemon flavor, you can add a teaspoon of lemon extract to the batter or buttercream. You can also swap the lemon zest with orange zest for a different citrus flavor.
- Chill the Buttercream: If you’re using buttercream for the filling, chilling it in the fridge for about 15-20 minutes before spreading helps it firm up, making it easier to apply smoothly.
- Keep an Eye on the Baking Time: Every oven is different, so start checking your cakes at around the 20-minute mark. If a skewer comes out clean, they’re done!
Mary Berry’s Lemon Victoria Sponge is a beautifully light and zesty variation of the classic British treat. With its perfect balance of citrusy brightness and buttery sponge, this cake is sure to impress any guests, whether it’s for a special occasion or a simple afternoon tea. The recipe is straightforward, and by following these detailed instructions and tips, you’ll have a show-stopping cake in no time. Whether you make it with lemon buttercream or whipped cream, this cake will always deliver a fresh, deliciously tangy flavor that pairs perfectly with tea.
Easy Recipe Variations For Mary Berry’s Lemon Victoria Sponge
Mary Berry’s Lemon Victoria Sponge is a classic treat that combines the delicate, fluffy texture of a traditional Victoria sponge with the zesty, refreshing burst of lemon. But sometimes, we crave a twist on tradition! Luckily, this versatile cake is the perfect base for a variety of delicious variations. Whether you’re looking to amp up the flavor or accommodate dietary preferences, there’s a variation to suit everyone.
1. Lemon And Blueberry Victoria Sponge
Blueberries add a burst of sweetness and color to the zesty lemon sponge. To make this variation, simply fold fresh or frozen blueberries into the batter before baking. To balance the flavors, you can also add a little extra lemon zest into the mix. For an extra touch, layer fresh blueberries between the sponge and frosting along with the lemon curd.
2. Lemon And Raspberry Victoria Sponge
Raspberries provide a tart contrast to the sweetness of the sponge and the lemon curd. You can incorporate the berries into the batter or, alternatively, layer them in between the sponge and lemon cream filling. For an added twist, consider making a raspberry coulis to drizzle over the cake before serving, enhancing the berry flavor even more.
3. Lemon And Poppy Seed Victoria Sponge
This variation gives the cake a subtle nutty texture, thanks to the poppy seeds. Simply add two tablespoons of poppy seeds to the batter and bake as you normally would. The seeds complement the fresh lemon flavor, creating a cake that’s both beautiful and delicious. A lemon glaze drizzled over the top adds an extra layer of citrusy sweetness.
4. Lemon And Almond Victoria Sponge
Almonds pair wonderfully with lemon, lending a delicate nutty flavor that brings a new depth to the cake. You can either use ground almonds instead of some of the flour in the recipe or add slivered almonds on top of the cake before baking to create a crunchy contrast with the soft sponge. If you’re feeling extra indulgent, you can fill the sponge with almond cream or marzipan, adding a rich, sweet twist.
5. Lemon And Coconut Victoria Sponge
For a tropical twist, why not try coconut? Adding desiccated coconut to the batter gives the sponge a light, airy texture while also infusing it with a subtle coconut flavor. Pair this with a coconut-flavored buttercream or simply sprinkle toasted coconut flakes on top for an exotic, flavorful finish.
6. Lemon And Elderflower Victoria Sponge
Elderflower and lemon are a match made in heaven. Elderflower syrup or cordial can be drizzled over the sponge layers for a fragrant, floral note. Alternatively, elderflower extract can be mixed into the buttercream for an added layer of floral sweetness. This delicate flavor combination is perfect for spring and summer gatherings.
7. Lemon And Ginger Victoria Sponge
For those who enjoy a little spice, ginger pairs surprisingly well with lemon. You can add ground ginger to the cake batter for a warming heat, or use crystallized ginger pieces for an added texture and a more intense flavor. Pairing it with a lemon buttercream or cream cheese frosting balances the heat of the ginger with the tang of the lemon, creating a complex, well-rounded flavor profile.
Storing Leftovers
There’s nothing quite like the feeling of enjoying a slice of Mary Berry’s Lemon Victoria Sponge, but sometimes, life gets in the way, and you’re left with a bit of leftover cake. Don’t worry-this cake stores well and can be enjoyed for several days after baking.
Room Temperature
If you plan to eat the leftover sponge within 2-3 days, it’s best to store it in an airtight container at room temperature. This will keep the cake moist while preventing it from drying out. Make sure the container is sealed tightly to avoid any air getting in, which can cause the cake to become stale.
Refrigeration
If you need to store it for a longer period (3-5 days), you can refrigerate your Victoria sponge. The lemon curd or buttercream filling might become firmer in the fridge, but the sponge itself should remain tender if stored properly. Wrap the cake in plastic wrap before placing it in an airtight container to avoid it absorbing any odors from other foods in the fridge.
Freezing
If you find yourself with too much cake and want to keep it for an extended period, freezing is a great option. To freeze Mary Berry’s Lemon Victoria Sponge, you should wrap the sponge tightly in plastic wrap, followed by a layer of aluminum foil, and then store it in an airtight freezer bag or container. This will keep it fresh for up to 2-3 months. When ready to eat, simply let it thaw at room temperature for a few hours.
What To Eat With Mary Berry’s Lemon Victoria Sponge?
While Mary Berry’s Lemon Victoria Sponge is delicious on its own, there are plenty of accompaniments that can elevate this cake to new heights. Whether you’re hosting an afternoon tea, serving it at a special gathering, or simply enjoying it as a treat, these additions will complement the cake beautifully.
1. Fresh Berries
As mentioned earlier, raspberries, blueberries, or strawberries are all wonderful pairings for this cake. Their natural tartness balances out the sweetness of the sponge, making for a refreshing contrast. You can serve them fresh on the side, or even as a topping for the cake itself, to add a burst of color and flavor.
2. Whipped Cream Or Clotted Cream
A dollop of freshly whipped cream or clotted cream is a classic pairing with any Victoria sponge. The richness of the cream cuts through the sweetness of the cake and adds an indulgent touch. You can even flavor the cream with a touch of vanilla or lemon zest for an extra layer of flavor.
3. Ice Cream
A scoop of ice cream-especially lemon or vanilla-adds a cool, creamy element that complements the bright citrus notes of the sponge. The smoothness of the ice cream contrasts beautifully with the soft texture of the cake, making each bite feel luxurious.
4. Lemon Curd
If you love lemon as much as Mary Berry does, you can’t go wrong with an extra spoonful of tangy lemon curd. Either served on the side or spread between the cake layers, the zesty curd enhances the lemon flavor of the cake and gives it an extra punch of citrus goodness.
5. Tea Or Coffee
For a traditional pairing, a hot cup of tea or coffee is always a good idea. Whether you prefer a classic English breakfast tea, a fragrant Earl Grey, or a strong cup of coffee, the warmth of the drink complements the lightness of the cake, making it the perfect way to unwind during an afternoon break.
6. Prosecco Or Sparkling Wine
If you’re serving the cake at a celebration or festive occasion, why not pair it with a glass of sparkling wine or Prosecco? The light bubbles and crisp, refreshing flavor of the wine perfectly balance the rich cake and its citrus notes, making it a delightful combination.
Conclusion
Mary Berry’s Lemon Victoria Sponge is a timeless, delightful treat that can be customized and enjoyed in many different ways. Whether you decide to try variations with fruits, nuts, or spices, the possibilities are endless. Storing leftovers is simple, and with the right care, you can keep enjoying this cake for days after it’s made. When paired with fresh berries, whipped cream, or even a glass of Prosecco, it transforms from a simple cake into a truly indulgent experience. So, go ahead and experiment with flavors, and enjoy this classic dessert in all its delightful forms!
FAQs
What Makes Mary Berry’s Lemon Victoria Sponge Different From A Classic Victoria Sponge?
Mary Berry’s lemon Victoria sponge adds a zesty twist to the traditional Victoria sponge by incorporating fresh lemon zest and juice into both the cake batter and the buttercream filling. This addition gives the sponge a refreshing citrus flavor, making it lighter and more aromatic compared to the classic version, which is typically made with vanilla.
How Can I Ensure My Mary Berry Lemon Victoria Sponge Rises Perfectly?
To achieve a perfectly risen lemon Victoria sponge, it’s important to follow the recipe’s instructions closely. Make sure to cream the butter and sugar together until light and fluffy, as this helps to trap air into the mixture. Additionally, ensure your eggs are at room temperature before adding them to the batter, and avoid overmixing once the flour is incorporated. Finally, bake the sponge in a preheated oven, and avoid opening the oven door while it’s baking to prevent it from collapsing.
Can I Make Mary Berry’s Lemon Victoria Sponge In Advance, And How Should I Store It?
Yes, you can make Mary Berry’s lemon Victoria sponge in advance. If you’re preparing it a day or two before serving, store the sponge layers in an airtight container at room temperature. For the best texture, it’s recommended to assemble the cake on the day of serving, as the buttercream filling can soften slightly over time. If you need to store the cake longer, it can be frozen, but be sure to wrap it tightly in cling film before freezing. Thaw the sponge at room temperature before serving.
