lemon drizzle victoria sponge
Basic ingredients for lemon drizzle victoria sponge
- 225g butter, softened, or baking spread
- 225g sugar
- 4 eggs
- 22.5g self-raising flour
- 2 teaspoons baking powder Finely grated zest from
- 1 lemon
- Filling & topping 4 tablespoons lemoncurd
How to make lemon drizzle victoria sponge
- Lightly grease two 20 cm (8-inch) deep loose-bottomed sandwich pans. Line the bases with nonstick baking parchment.
- Pre-heat oven to 180C/160Fan/Gas 4. Place the butter, baking spread, sugar, and eggs in a large bowl. Beat for approximately two minutes. Now You can also use an electric mixer or a wooden spoon.
- Divide the mixture equally between the tins. Level out using a spatula or a spoon. Bake for 25 minutes in the oven or until golden brown. When lightly pressed with a finger, the tops should spring back.
- Let the cakes cool in the tins for about a minute, then use a sharp knife to cut around the edges of the tins. The cakes should be turned out. Next, peel off the parchment paper. Let cool completely on a wire rack. The best-looking cake will be chosen.
- Next, place the second cake on top. Spread the lemon curd on the cake, then place the second cake (top-up) on top. Sprinkle with caster sugar for serving.