#59 Lemon Marmalade Victoria Sponge
It is January 10th. The kids are back at school, the house is finally peaceful, and I am basking in the glorious hum of the dishwasher’s final cycle. I don’t know about you, but after the heavy richness of Christmas—puddings, pies, and enough cheese to sink a small boat—I’m craving something fresh, bright, and zesty.
In an effort to balance the scales, I’m attempting as dry a January as I can muster (let’s call it ‘Drier January’). It’s proving quite the test, especially as I’m knee-deep in filming for Season 2 of French Cuisine—think bubbling gratins and sauces that demand a glass of something ruby red on the side. If I close my eyes, I can almost taste the beurre blanc and imagine the crisp edges of a potato dauphinoise. It’s torture. Delicious, buttery torture.
But enough of my willpower woes. Over the Christmas break, one of my favourite preserve makers, Single Variety Co, sent me a box brimming with jars to try. On Instagram, I begged you to help me choose between Passionfruit and Blackcurrant for a cake topping. You picked Blackcurrant, and it was a dream (and yes, my lucky TSK+ subscribers already have that recipe). The Passionfruit? Well, that didn’t last long—I ate it straight from the jar with a spoon, as one does in moments of weakness. Some of it even made it to heavily buttered morning (and evening) toasts.
Which brings me to the Lemon Marmalade. It stared at me from the shelf, bright and unapologetically citrusy. Curiosity got the better of me, and this cake was born—a fresh and fruity twist on the classic Victoria Sponge. It’s light, tangy, and just the thing to cut through January’s gloom. Perfect for brightening a grey day or treating yourself after yet another bracing walk in the drizzle. I hope you love it as much as I do.
Lemon Marmalade Victoria Sponge
Serves 8
Ingredients:
200g salted butter, softened
200g caster sugar
4 large eggs
210g self-raising flour
Zest of 3 lemons
Juice of 1 lemon
1 Tbsp sour cream
150ml double cream, whipped
3 tbsp Single Variety Co Lemon Marmalade
Icing sugar, for dusting
Method:
Preheat your oven to 180°C (160°C fan) and grease and line two 20cm sandwich tins.
Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Fold in the flour, lemon zest, and juice. If the batter feels too thick, stir in a splash of milk to loosen it.
Divide the mixture between the tins and smooth the tops. Bake for 20-25 minutes, or until golden and springy to the touch. Cool in the tins for 5 minutes before transferring to a wire rack.
Once cooled, spread over half of the whipped cream over one sponge and dollop the Lemon Marmalade generously on top. Sandwich with the second sponge, add the remaining whipped cream, swirl through 2 Tbsp of the lemon marmalade and dust with icing sugar.
And there you have it—a ray of sunshine in cake form. Perfect for an afternoon slice or, dare I say, breakfast with a cup of tea? No judgment here. If you find yourself needing a moment of joy amidst the January blues, this might just be the answer. Enjoy every bite.
