Today was a stay inside all day and never leave the house sort of day. It was cold and windy outside and all I wanted to do was play with my cat, eat and read a book. This cake was super simple and I was able to use the rest of my lemon curd!!
This is one really good way to use lemon curd. This is a light lemony cake. And it even looks like it has snow on it. Just like the ground outside.
Victoria Sponge Cake with Lemon Curd
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp lemon zest
- 1 cup all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lemon curd, for filling
- 1 powdered sugar for dusting
1. Preheat the oven to 350 degrees F. Grease the pan and line the bottom of the two cake tins with a circle of grease proof paper.
2. In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to ensure you get lots of air into the mixture.
3. Beat in the eggs one at a time. You want to avoid the mixture curdling, so that it stays airy. If it does curdle, add a tbsp of flour. Add the lemon zest and stir gently to combine.
4. Sift together the flour, baking powder and salt. Fold the flour mixture into the wet ingredients using a large metal spoon (this will cut into the mixture better than a wooden spoon). Be careful not to over-mix it. Pour the mixture equally between the two cake tins and level.
5. Place in the oven and bake for 20 to 25 minutes, or until the cakes are well-risen, spring back when pressed gently with a finger and a skewer inserted in the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack and let cool completely, about an hour.
6. Spread a thick layer of lemon curd on top of one of the cakes and sandwich the other on top. Dust with powdered sugar and serve.
This recipe is from Eating for England.