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–+ servings
cake on a plate with berries

Gluten-Free Lemon Victoria Sponge Cake with Berries

Kristina Cadelina
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!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 185 kcal

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 degrees F.
  • 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

Double check your gluten free flour if xanthan gum is included. If so, then omit it. I use Trader Joe's brand which has xanthan gum already in it.  
The dried thyme can be left out.
 
 

Nutrition

Calories: 185kcalCarbohydrates: 38gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 940mgPotassium: 74mgFiber: 3gSugar: 6gVitamin A: 118IUVitamin C: 12mgCalcium: 60mgIron: 1mg
Keyword Gluten Free, Gluten Free Lemon Cake, Lemon Cake With Berries
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