Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- 2 tbsp milk
- Zest of 1 lemon
For the lemon drizzle:
- Juice of 1 lemon
- 85g caster sugar
For the buttercream:
- 150g unsalted butter, softened
- 300g icing sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
Special equipment needed:
- 2 x 20cm round cake tins
- Electric mixer or hand whisk
- Cooling rack
- Lemon zester or grater
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the cake tins with baking paper.
2. In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour and baking powder, and fold gently into the mixture until just combined.
5. Stir in the milk and lemon zest.
6. Divide the mixture evenly between the two cake tins and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
8. While the cakes are baking, make the lemon drizzle by mixing together the lemon juice and caster sugar until the sugar has dissolved.
9. As soon as the cakes come out of the oven, prick them all over with a fork and spoon the lemon drizzle over the top of each cake.
10. Leave the cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely.
11. To make the buttercream, beat the softened butter until smooth and creamy.
12. Gradually sift in the icing sugar and beat until well combined.
13. Add the lemon zest and juice, and beat again until the buttercream is light and fluffy.
14. Once the cakes are completely cool, spread a layer of buttercream over the top of one cake, then place the other cake on top.
15. Spread the remaining buttercream over the top of the second cake, using a palette knife to create a smooth finish.
16. Serve the cake immediately, or store in an airtight container for up to 3 days.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
180°C/160°C fan/gas mark 4
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 491
Fat: 26g
Carbohydrates: 61g
Protein: 4g
Fiber: 1g
Sugar: 47g
Sodium: 155mg
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use granulated sugar instead of caster sugar.
- You can use all-purpose flour instead of self-raising flour, but add 2 tsp of baking powder.
Variations:
- Add a layer of lemon curd between the two cakes for an extra zesty flavour.
- Replace the lemon zest with orange or lime zest for a different citrus twist.
- Add a handful of fresh raspberries or blueberries to the cake mixture before baking for a fruity burst.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar, or it will be difficult to achieve a light and fluffy texture.
- Don't overmix the cake batter once you've added the flour, as this can cause the cake to become tough.
- Use a serrated knife to level off the tops of the cakes before sandwiching them together with the buttercream.
- For a professional-looking finish, use a cake scraper or palette knife to smooth the buttercream around the sides of the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be gently reheated in the microwave for 10-15 seconds per slice, or in a preheated oven at 180°C/160°C fan/gas mark 4 for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with icing sugar before serving, or decorate with fresh lemon slices and edible flowers.
Garnishes:
Fresh lemon slices, edible flowers, or a dusting of icing sugar.
Pairings:
Serve the cake with a cup of tea or coffee for a classic British afternoon treat.
Suggested side dishes:
Fresh berries or a fruit salad would make a refreshing accompaniment to the cake.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been cooked for long enough, or the oven temperature may have been too low.
- If the cake is dry, it may have been overcooked, or too much flour may have been added to the mixture.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container at room temperature for up to 3 days, and discard any leftovers after this time.
Food history:
The Victoria sponge cake is a classic British cake that dates back to the 19th century. It is named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea.
Flavor profiles:
The lemon drizzle adds a zesty tang to the light and fluffy sponge cake, while the buttercream provides a rich and creamy sweetness.
Serving suggestions:
Serve the cake on a pretty cake stand or plate, and cut into generous slices for your guests to enjoy.
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Region: British