6 inch Lemon Victoria Sponge 🎂

Name: 6 inch Lemon Victoria Sponge 🎂
Total time: 1500 s
Yield: depends on the slice.
Cuisine: British
Ingredients: 100 g Self-raising flour; 100 g Caster sugar; 100 g Unsalted butter; 2 Large eggs; 1 tsp Lemon extract; 1 tsp Baking powder; 100 g Lemon curd filling; Icing sugar to sprinkle on top

BakerToad @toader

So lovely with a cup of tea ☕ YUM! 🤤

My partner doesn't like jam or cream so I subbed the jam for lemon curd and minused the cream

#CA2025

So lovely with a cup of tea ☕ YUM! 🤤

My partner doesn't like jam or cream so I subbed the jam for lemon curd and minused the cream

#CA2025

BakerToad @toader

So lovely with a cup of tea ☕ YUM! 🤤

My partner doesn't like jam or cream so I subbed the jam for lemon curd and minused the cream

#CA2025

So lovely with a cup of tea ☕ YUM! 🤤

My partner doesn't like jam or cream so I subbed the jam for lemon curd and minused the cream

Saved

Ingredients

20-25 minutes.

depends on the slice.

100 gSelf-raising flour
100 gCaster sugar
100 gUnsalted butter
2Large eggs
1 tspLemon extract
1 tspBaking powder
100 gLemon curd filling
Icing sugar to sprinkle on top

Saved

Steps

20-25 minutes.

1

Preheat the oven to 180°C. Grease and line two 6 inch cake tins.
2

Cream butter and sugar together until pale and fluffy.
3

Add eggs and lemon extract, whisk until smooth.
4

Sift in flour and baking powder, fold gently to combine.
5

Pour batter into tin, smooth the top.
6

Bake for 20-25 minutes until golden and springy. Allow to cool.
7

Add lemon curd to the first layer of your cake, pop your second layer on top.
8

Sift icing sugar on top and you're done. Enjoy with a cup of tea ☕ 🍰