Creating the Lemon Victoria Sponge with Lemon Curd can be accomplished through the following simple steps:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy.
3. Add Eggs: Gradually add the eggs, one at a time, beating well after each addition.
4. Mix Dry Ingredients: In another bowl, sift together the flour and baking powder.
5. Combine Ingredients: Add the dry mixture to the wet mixture in batches, alternating with milk. Mix until just combined.
6. Add Lemon Zest: Fold in the lemon zest gently to incorporate the zesty flavor.
7. Divide Batter: Evenly distribute the batter between the two prepared cake pans.
8. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
9. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Prepare Lemon Curd: In a saucepan, whisk together sugar, eggs, and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
11. Add Butter: Remove from heat and stir in the cubed butter until melted and smooth.
12. Cool Curd: Let the lemon curd cool in the refrigerator.
13. Whip Cream: In a bowl, whip the heavy cream until soft peaks form.
14. Assemble Cake: Place one cake layer on a serving platter, spread a generous amount of lemon curd on top, followed by whipped cream.
15. Add Second Layer: Place the second cake layer on top and spread more lemon curd over it.
16. Dust with Icing Sugar: Finish off by dusting icing sugar over the top for a beautiful presentation.