Named for Queen Victoria who is known to have enjoyed it with afternoon tea. "


  4 large eggs
  1 cup sugar
  2 cups all purpose flour
  1 cup unsalted butter (two sticks)
  2 teaspoons baking powder
  Juice of 1/2 lemon
  Pinch of Salt
  6 tablespoons E. Waldo Ward's Red Raspberry Preserves

      (This is a little more than half a jar, use more or less as desired.

  ¾ cup heavy cream, whipped into soft peaks


1   Preheat oven to 350°F. Lightly grease two round cake pans with butter, and line with parchment paper.

2   Using an electric hand mixer or stand mixer, cream together butter and sugar until fluffy.

3   Add one egg at a time, making sure each egg is well-incorporated before adding the next.

4   Add lemon juice.

5   In a separate bowl, whisk together flour, baking powder and salt.

6   Add flour mixture to butter mixture a little bit at a time, until incorporated.

7   Divide cake batter between the two pans, and bake for 20-25 minutes, until golden brown and sides of cake begin to come away from pan.

8   Allow to cool for 10 minutes in pans before transferring to a wire rack to completely cool.

9   Turn one cooled cake upside down, and cover in raspberry preserves.

10   Take second cake, and cover base in whipped cream before sandwiching on top of raspberry layer.

11   Dust powdered sugar over top of cake, and garnish with fresh raspberries if you like.