Mary Berry Lemon Victoria Sponge

The first time I tried making Mary Berry’s 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 mistake—it 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. It’s 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 hard—too much zest, not enough lift. But Mary’s 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 it’s all done in under an hour. It’s a no-faff, high-reward kind of cake.

INGREDIENTS + WHY THEY MATTER

• Chilled Margarine – Don’t sub with softened butter unless you’ve tested it. Cold margarine gives a lighter crumb and lifts better with this method.
• Superfine Sugar – Creams faster and dissolves properly for that signature airy texture.
• Self-Rising Flour + Baking Powder – Yes, both. Even though the flour’s already got raising agents, the extra tsp gives it the oomph it needs.
• Lemon Zest – Adds fragrance without sourness. Just don’t overdo it (I learned the hard way).
• Lemon Curd – 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 wasn’t quite as tall, but it still worked for a traybake version.
• Dairy-Free? Use a plant-based margarine that stays solid when chilled—Vitalite or Flora Plant Butter both held up.
• Want It Sharper? Add a tablespoon of lemon juice to the curd before spreading. Just don’t mix it into the batter—it messes with the rise.
• Fancy a Twist? I tried it with raspberry jam and lemon curd once—worked surprisingly well, especially with fresh raspberries on top.

MISTAKES I’VE 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	Didn’t line with paper	Always line the base, even if greased

HOW TO MAKE MARY BERRY’S LEMON VICTORIA SPONGE

1. Preheat your oven to 350°F (or 320°F fan). Line two 8-inch sandwich tins with baking paper. Grease sides well.
2. In one big bowl, add chilled margarine, superfine sugar, eggs, self-rising flour, baking powder, and lemon zest.
3. Mix it all using an electric hand mixer for 1–2 minutes until smooth. It should be thick but fluffy, and pale in colour.
4. Divide the mixture evenly into your tins. Smooth the tops.
5. Bake for 25–30 minutes, until golden and springy to the touch. Mine were perfect at 27 minutes.
6. Cool in tins for 5 minutes, then gently turn out onto wire racks. Peel off the paper and let cool fully.
7. 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 zester—it gets just the yellow and none of the bitter pith.
• My oven browns fast, so I tent with foil after 20 minutes if the top’s 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 curd’s too runny, I chill it for 15 minutes before spreading.

STORAGE + SERVING

• Keeps 3–4 days in an airtight tin. If it’s warm out, fridge it—just 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 you’re me, cold leftover roast chicken. (Don’t ask—it 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 40–45 minutes). Cool completely before slicing or it’ll tear.

Q: Is shop-bought lemon curd OK?
A: Absolutely. Just avoid the cheap ones with glucose syrup as the first ingredient—they taste flat.

Q: Why do I need both baking powder and self-rising flour?
A: Mary’s trick for extra lift! That extra tsp makes it just a bit more buoyant without going dry.

Q: Can I add poppy seeds?
A: Yes—about 1 tbsp works nicely. Adds texture and goes beautifully with lemon.

Try More Recipes:

• Devil’S Food Cake (Inspired By Mary Berry)
• Mary Berry Marmalade Cake​
• Mary Berry Clementine Cake
• Mary Berry Christmas Fruit Cake