The first time I tried making Mary Berryโs Lemon Victoria Sponge, I absolutely overthought it. I assumed the lemon would get lost in all that buttery sponge, so I doubled the zest. Rookie mistakeโit tipped the balance and made the whole thing taste like a lemon-scented candle. Not ideal.
But once I let the sponge do its thing and let the lemon curd shine in the middle, everything clicked. The result? A sunny, feather-light cake with just the right amount of zing. Itโs the kind of bake that looks humble, but gets eaten fast. Let me show you what made all the difference.
WHY THIS ONE WORKS SO WELL
The texture is what won me over. A lot of lemon sponges try too hardโtoo much zest, not enough lift. But Maryโs method uses chilled margarine (yes, really) and a single-bowl beat-it-all-together technique that keeps things simple and gloriously light.
The key? Balance. The sponge is soft, the lemon curd adds sharpness, and itโs all done in under an hour. Itโs a no-faff, high-reward kind of cake.
INGREDIENTS + WHY THEY MATTER
- Chilled Margarine โ Donโt sub with softened butter unless youโve tested it. Cold margarine gives a lighter crumb and lifts better with this method.
- Superfine Sugar โ Creams faster and dissolves properly for that signature airy texture.
- Self-Rising Flour + Baking Powder โ Yes, both. Even though the flourโs already got raising agents, the extra tsp gives it the oomph it needs.
- Lemon Zest โ Adds fragrance without sourness. Just donโt overdo it (I learned the hard way).
- Lemon Curd โ The real star. Sharp, sweet, and so much better than frosting here.
MAKING IT YOURS (WITHOUT RUINING IT)
- Egg-Free? I tested it with an aquafaba swap (3 tbsp per egg). The rise wasnโt quite as tall, but it still worked for a traybake version.
- Dairy-Free? Use a plant-based margarine that stays solid when chilledโVitalite or Flora Plant Butter both held up.
- Want It Sharper? Add a tablespoon of lemon juice to the curd before spreading. Just donโt mix it into the batterโit messes with the rise.
- Fancy a Twist? I tried it with raspberry jam and lemon curd onceโworked surprisingly well, especially with fresh raspberries on top.
MISTAKES IโVE MADE (AND HOW TO AVOID THEM)
What Went Wrong | Why It Happens | How to Fix It |
---|---|---|
Cake too dense | Margarine was too warm | Use it straight from the fridge |
Lemon curd soaked sponge | Assembled while warm | Let both layers cool fully |
Cake stuck to the tin | Didnโt line with paper | Always line the base, even if greased |
HOW TO MAKE MARY BERRYโS LEMON VICTORIA SPONGE
- Preheat your oven to 350ยฐF (or 320ยฐF fan). Line two 8-inch sandwich tins with baking paper. Grease sides well.
- In one big bowl, add chilled margarine, superfine sugar, eggs, self-rising flour, baking powder, and lemon zest.
- Mix it all using an electric hand mixer for 1โ2 minutes until smooth. It should be thick but fluffy, and pale in colour.
- Divide the mixture evenly into your tins. Smooth the tops.
- Bake for 25โ30 minutes, until golden and springy to the touch. Mine were perfect at 27 minutes.
- Cool in tins for 5 minutes, then gently turn out onto wire racks. Peel off the paper and let cool fully.
- Once cool, spread lemon curd over one layer and sandwich with the other. Sprinkle the top with a bit of sugar.

TIPS FROM MY KITCHEN
- I use a microplane zesterโit gets just the yellow and none of the bitter pith.
- My oven browns fast, so I tent with foil after 20 minutes if the topโs going too golden.
- I weigh the batter to divide it exactly between the tins (makes for a perfect rise and even bake).
- If the lemon curdโs too runny, I chill it for 15 minutes before spreading.
STORAGE + SERVING
- Keeps 3โ4 days in an airtight tin. If itโs warm out, fridge itโjust let it come to room temp before serving.
- Freezes well without the curd. I freeze the layers wrapped tightly, then thaw and fill fresh.
- Serve with a pot of Earl Grey or, if youโre me, cold leftover roast chicken. (Donโt askโit works.)
LEMON SPONGE FAQS
Q: Can I use butter instead of margarine?
A: Technically yes, but it changes the crumb. I found the cake was denser and less airy with butter.
Q: Can I make this in one tin and slice it?
A: You can, but it takes longer to bake (around 40โ45 minutes). Cool completely before slicing or itโll tear.
Q: Is shop-bought lemon curd OK?
A: Absolutely. Just avoid the cheap ones with glucose syrup as the first ingredientโthey taste flat.
Q: Why do I need both baking powder and self-rising flour?
A: Maryโs trick for extra lift! That extra tsp makes it just a bit more buoyant without going dry.
Q: Can I add poppy seeds?
A: Yesโabout 1 tbsp works nicely. Adds texture and goes beautifully with lemon.
Try More Recipes:
- DevilโS Food Cake (Inspired By Mary Berry)
- Mary Berry Marmalade Cakeโ
- Mary Berry Clementine Cake
- Mary Berry Christmas Fruit Cake
Mary Berry Lemon Victoria Sponge
Course: CakesCuisine: BritishDifficulty: Easy8
servings10
minutes30
minutes350
kcalA light, zingy sponge sandwiched with lemon curdโsimple, speedy, and perfect for afternoon tea or easy entertaining.
Ingredients
225g margarine, chilled
225g superfine sugar (+ extra to sprinkle)
4 large eggs
225g self-rising flour
1 tsp baking powder
Zest of 1 lemon
6 tbsp lemon curd
Directions
- Preheat oven to 350ยฐF (320ยฐF fan). Grease and line two 8-inch tins.
- In a large bowl, beat all ingredients (except curd) until smooth.
- Divide into tins, smooth tops, and bake for 25โ30 mins.
- Cool in tins 5 mins, then on rack until cold.
- Spread lemon curd on one layer, top with the other. Sprinkle sugar on top.
Notes
- I use a microplane zesterโit gets just the yellow and none of the bitter pith.
- My oven browns fast, so I tent with foil after 20 minutes if the topโs going too golden.
- I weigh the batter to divide it exactly between the tins (makes for a perfect rise and even bake).
- If the lemon curdโs too runny, I chill it for 15 minutes before spreading.