Gluten and Dairy Free Lemon Sponge Cake

serves / makes 8
25 prep time
25 mins cooking time


There is nothing better than a slice of sponge cake with a cup of tea or coffee. This is a zesty twist on the traditional Victoria sandwich using lemon curd rather than strawberry jam. You’ll see from a previous post that I made a large pot of gluten and dairy free lemon curd and this seemed the perfect way to use some of it.




For the sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 225g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 4 tablespoon dairy free milk
  • zest of one lemon

For the buttercream:

  • 125g dairy free butter
  • 250g icing sugar

To fill the sponge:

  • 2 tablespoons lemon curd


  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, xanthan gum, baking powder, lemon zest and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. To make the buttercream beat the butter and icing sugar together until light and fluffy
  12. Use the butter cream and lemon curd to sandwich the two cakes together

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