A fun twist on a classic, this cake features a light and tender lemon sponge sandwiched with sweet lemon curd and smooth whipped cream. My recipe doesn’t require any eggs and can be made without dairy, making it a simple yet delicious dessert.
The sponge comes together in just one bowl using basic pantry ingredients for a light and fluffy texture. A layer of smooth whipped cream is spread over the bottom sponge, then covered with gooey lemon curd. It’s finished with a dusting of powdered sugar for an easy, classic bake!
Lemon Victoria Sponge
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: Dessert
Ingredients
Scale
Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, or oat)
- â…“ cup melted coconut oil or vegetable oil
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
Lemon Buttercream:
- ½ cup dairy-free butter
- 2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1–2 tbsp plant-based milk (if needed for consistency)
Filling and Topping:
- ½ cup lemon curd (store-bought or homemade, check for egg-free)
- Powdered sugar for dusting
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and vinegar.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Divide the batter evenly between the two prepared pans and spread it out evenly.
Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the lemon juice and lemon zest. If the frosting is too thick, add a tablespoon or two of plant-based milk to reach the desired consistency.
Assemble the Cake:
- Place one of the cooled cake layers on a serving plate.
- Spread a layer of lemon curd over the top.
- Pipe or spread half of the lemon buttercream over the lemon curd.
- Place the second cake layer on top.
- Spread or pipe the remaining lemon buttercream on top of the cake.
- Dust with powdered sugar for a finishing touch.
Serve:
- Slice and serve at room temperature. Enjoy with a cup of tea!
Notes
- Applesauce: Replaces eggs and provides moisture and binding.
- Lemon Flavor: Adjust the amount of lemon juice and zest to your preference for a more or less intense lemon flavor.
- Lemon Curd: Ensure the lemon curd is egg-free; you can find vegan versions in stores or make your own.
