Lemon Cake

  • Servings: 6-8
  • Prep Time: 15m
  • Cook Time: 15m
  • Ready In: 2:00 h
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Classic Victoria sponge simple ,or decorated in seasonal berries and chocolate.


280g egg (about 5 large eggs, 6 medium) This is a weigh the egg method and use the same amount of other ingredients.

Same weight self raising flour

Same weight butter

Same weight sugar

1 teaspoon baking powder

Zest of 2 lemons

Juice of 1 lemon

Lemon Curd

Buttercream filling:

150g butter

300g icing sugar

Zest of 2 lemons

Juice of 2 lemon (to taste)


Set oven at 190c.  2 x 8” sandwich tins lined with greaseproof paper.

Weigh the eggs to find the weight of other ingredients.

Cream butter and sugar together.

Stir in eggs one by one.

Sift in the flour and baking powder, fold in until combined, add the zest and juice.

Divide between the 2 tins

Bake approx 15 – 20 mins.

Make the buttercream, adding zest and juice las to taste.

When cooled.

Spread Lemon Curd on both sides of the cake.

Spread buttercream on to one side and pop the other on top.

Submitted by Helen Flexley

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