Gluten-Free Lemon Victoria Sponge Cake with Berries
Treat yourself this summer to my Gluten-Free Lemon Victoria Sponge Cake with Berries! With a combination of fresh berries and strawberry jam, this cake tastes like summer!
This recipe is adapted from the Victoria Sponge Cake featured in the Gluten Free Cookbook by Fiona Hunter. My twist is that I add fresh lemon juice and lemon zest and dried thyme. Also I add the mix of berries. This cake is so versatile and it’s my go to!
The perfect lemon dessert
This tender crumb cake is best with summer berries such as fresh blueberries or juicy strawberries and blackberries. The flavors can be changed around seasonally. This cake is good for all occasions such as Mother’s Day, Sunday Brunch, or Christmas. Gluten-free baking doesn’t have to be boring!
Be sure to save this to Pinterest the next you are looking for a gluten free lemon cake recipe!
Check out these other sweet recipes to try:
Easy Stone Fruit Galette with Peaches and Plums
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Ingredients for this gluten-free cake
- large eggs
- granulated sugar
- fine sea salt
- gluten-free all purpose flour
- xantham gum, see note below
- baking powder
- unsalted butter -room temperature
- dried thyme
- lemon zest and juice from the lemon
- strawberry jam
- fresh strawberries
- juicy blueberries
How to make Gluten Free Victoria Sponge Cake
Start with preheating the oven to 350. Grease each cake pan and line with parchment paper. Add the flour, baking powder and salt to a large bowl.
Add the softened butter and the sugar to the bowl of a stand mixer. Using the paddle attachment, cream for about 3-5 minutes on medium speed.
Then add the eggs into the cake batter, start with one and make sure it’s incorporated and then add the other.
Add the flour and other dry ingredients, then add the lemon juice and lemon zest.
Mix for another minute. Then fold in the dried thyme. Divide the batter between the 2 prepared pans. Make sure the batter is evenly distributed.
Place it in the oven and bake for 25 minutes or until golden brown.
When done, remove from the oven and let them cool for about 10-15 minutes on a wire rack. Peel away the parchment.
Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top. Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries.
Gently press down and join the cakes together. Dust the top of the cake with powdered sugar and add remaining blueberries and strawberries on top. Garnishing this gluten-free lemon cake with thyme leaves is a sophisticated finish.
Different Variations of Gluten Free Lemon Cake with Berries
This is one of the best cakes since it so versatile. I like to use strawberry jam, raspberry meringue, and for that extra lemon punch- lemon curd. Whipped cream topping is quite delightful on top and also a scoop of ice cream on the side. {not at the same time of course but if you want to, I won’t judge!}
Fresh lemon zest can be added on top or you can use lemon extract. (fresh lemons is always the best though) This can also be made into a simple Blueberry Lemon Cake by omitting the strawberries and strawberry jam.
Cocoa powder can be added along with a splash of milk and vanilla extract if you want to make a chocolate cake.
I also love the simplicity of dusting this delicious cake with powdered sugar. You can add frosting or a drizzle of anything on this lemon cake and I bet your taste buds won’t be angry either way!
Baking Tips
This recipe calls for xanthan gum but if your gluten free flour already has it mixed it, then omit the xanthan gum. The best gluten free flours I have use are Trader Joe’s Gluten Free Flour or Bob’s Red Mill 1:1 Gluten-Free flour blend. (both of these contain xanthan gum)
You can always create your own gluten free flour using flours such tapioca starch, coconut flour, rice flour, oat flour or potato starch. Using an already premade flour mixture always give me the best result.
This is the perfect dessert to bake off the night before and let it cool completely. Then cover it in saran wrap to assemble the next day if needed.
Store the cake in an airtight container in the refrigerator since there is fresh fruit on it. This cake container works the best.
Inspo for creating this cake
It’s always to great to have a base recipe on hand for gluten free cake. I love that this is versatile, easy and I normally have most of these ingredients on hand. I wanted to create a delicious cake that I could make on a whim if I had to.
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Gluten-Free Lemon Victoria Sponge Cake with Berries
Equipment
Ingredients
- 3 large eggs room temp
- 3/4 cup white sugar
- 1/2 teaspoon fine sea salt
- 1 1/4 cup gluten free all purpose flour see notes at bottom
- 1 teaspoon xantham gum see notes at bottom
- 1 teaspoon baking powder
- 1 1/2 sticks butter unsalted, room temp
- 1 teaspoon dried thyme
- 1 large lemon zest and juice from the lemon
- 1/4 cup strawberry jam
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350.
- Grease and also line the cake pans with parchment paper.
- With a paddle attachment, add the softened butter and the sugar to your stand mixer. Let it mix for about 3-5 minutes.
- Add the eggs into the batter, start with one and make sure it's incorporated and then add the other.
- Add the flour, then add the lemon juice and lemon zest.
- Mix for another minute. Then fold in the dried thyme.
- Divide the batter between the 2 pans. Make sure the batter is evenly distributed.
- Place it in the oven and bake for 25 minutes.
- When done, remove from the oven and let them cool for about 10-15 minutes.
- Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top.
- Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries.
- Gently press down and join the cakes together. Top with additional blueberries and strawberries and sprinkle some powdered sugar.
Notes
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
