Vanilla Cake With Lemon Curd – Sweet Meets Zesty

Vanilla cake with lemon curd is a soft, buttery dessert layered with smooth lemon curd that gives a bright, tangy flavor.

I have years of baking experience, and this vanilla cake with lemon curd become one of my favorites after watching a baker prepare it in a classic European kitchen video.

That inspired me to recreate it at home. The main specialty of this cake is the balance between the rich vanilla sponge and the fresh citrus curd that melts together beautifully.

I will now show step by step how I prepared this delightful vanilla cake filled with creamy lemon curd frosting.

About This Vanilla Cake With Lemon Curd

This vanilla cake with lemon curd has a soft, tender texture and a delicate sweetness that melts in the mouth. The taste carries a gentle vanilla flavor balanced by the refreshing tang of homemade lemon curd.

The buttercream adds a smooth, creamy layer that ties everything together. The ingredients include flour, eggs, butter, sugar, buttermilk, vanilla extract, and a hint of lemon zest for brightness.

Fresh lemon juice and egg yolks give the curd its rich, citrusy flavor. Each layer brings a fresh, light, and delightful taste experience.

How To Prepare Vanilla Cake With Lemon Curd?

Recipe Details

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils Needed

• 2 mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Measuring cups and spoons
• Saucepan
• Whisk
• Sieve (optional, for lemon curd)
• Cake pans (two 8-inch round)
• Cooling rack
• Offset spatula for frosting

Ingredients

For the Vanilla Cake:

• 3 large eggs, room temperature
• 1 cup buttermilk (or whole milk), room temperature
• 2¼ cups all-purpose flour
• ¾ cup unsalted butter, room temperature
• 2¼ teaspoons baking powder
• ¾ teaspoon salt
• 1½ cups granulated sugar
• 1½ teaspoons vanilla extract

For the Lemon Curd:

• 4 large egg yolks
• ⅓ cup (80 ml) fresh lemon juice (about 2–3 lemons)
• ⅔ cup granulated sugar
• 1 tablespoon lemon zest (about 1 lemon)
• 6 tablespoons unsalted butter, softened and cut into 6 pieces
• ⅛ teaspoon salt

For the Buttercream:

• 5 egg whites
• 2 cups unsalted butter, room temperature
• 1½ teaspoons vanilla extract
• 1 cup sugar, divided
• ¼ cup water

How to Make Vanilla Cake With Lemon Curd

Step 1 – Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, and salt.

Step 2 – Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 3 – Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix until smooth and well combined.

Step 4 – Bake the Cake Layers

Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely.

Step 5 – Make the Lemon Curd

In a small saucepan, whisk together the egg yolks, sugar, lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and whisk in the butter, one piece at a time, until smooth. Strain the curd if desired, then cool completely.

Step 6 – Prepare the Buttercream

In a heatproof bowl, whisk together egg whites, ½ cup sugar, and water. Set over a pot of simmering water (double boiler) and whisk constantly until sugar dissolves and the mixture is warm to touch.

Step 7 – Whip the Meringue

Transfer the mixture to a mixing bowl. Beat on high speed until stiff peaks form and the bowl is cool. Gradually add the remaining ½ cup sugar and beat again.

Step 8 – Add the Butter and Flavoring

Add the softened butter, a few tablespoons at a time, and continue beating until the frosting is smooth and creamy. Beat in the vanilla extract.

Step 9 – Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of lemon curd over it. Top with the second cake layer, then cover the entire cake with buttercream frosting. Decorate as desired and chill slightly before serving.

Notes: Ensure all ingredients are at room temperature for the best texture. Lemon curd can be made a day ahead and kept refrigerated. If buttercream curdles while mixing, keep beating it will come together as it warms slightly.

Nutrition Facts Of Vanilla Cake With Lemon Curd

Nutrition	Amount
Calories	350
Protein	5g
Fat	18g
Carbohydrates	40g
Sugar	25g

Why My Recipe Works

My vanilla cake with lemon curd works because the proportions of ingredients create balance and harmony in taste and texture. The use of buttermilk keeps the cake tender and moist, while properly creamed butter and sugar give lightness.

Eggs add structure, and vanilla brings warmth and depth. The lemon curd adds freshness that enhances the rich flavor of the sponge. Gentle mixing prevents dryness and maintains a soft crumb.

The buttercream provides a smooth finish that blends beautifully with the tangy curd, creating a rich and well-balanced homemade dessert that always turns out beautifully.

Why You’ll Love This Recipe

You will love this vanilla cake with lemon curd because it delivers a soft, moist vanilla cake layered with tangy, creamy lemon curd that brightens every slice.

The flavors are balanced, with the sweetness of the sponge complementing the fresh citrus notes of the curd. The texture is light yet rich, and the buttercream adds a smooth, silky finish.

The recipe is designed to guide through each stage clearly, so the result looks and tastes impressive. This vanilla cake with lemon curd brings a fresh, homemade touch to dessert, leaving a memorable flavor that everyone enjoys.

Serving Suggestions

Serve the vanilla cake with lemon curd slightly chilled or at room temperature. Slice into even pieces and present on a plate for a clean, elegant look. Garnish with a light dusting of powdered sugar or fresh berries to highlight the bright flavors.

This vanilla cake with lemon curd can be enjoyed on its own as a refreshing dessert or shared during gatherings, celebrations, or casual meals, allowing the soft sponge and tangy lemon curd to shine in every serving.

Health Benefits Of Vanilla Cake With Lemon Curd

This vanilla cake with lemon curd is an indulgence; it also has some positive aspects when enjoyed in moderation. The eggs in the cake and curd provide high-quality protein, essential for muscle repair and overall body function.

Butter and milk supply calcium and fat-soluble vitamins that support bone health. Lemon juice in the curd is rich in vitamin C, which strengthens the immune system and aids digestion.

Using fresh ingredients without artificial preservatives makes this cake a cleaner option than many store-bought desserts. Small portions offer a sweet treat while still providing nutrients from natural ingredients.

Essential Tips For Baking

1. Using eggs, butter, and milk at room temperature helps them blend smoothly, giving the cake a light, tender texture. Cold ingredients can cause the batter to curdle and make the cake dense.

2. Sifting flour, baking powder, and salt removes lumps and ensures an even distribution, resulting in a consistent, soft crumb.

3. Once the flour is added, fold the batter carefully. Over mixing develops gluten, which can make the cake heavy and chewy instead of soft.

4. Stir constantly over low heat to prevent curdling and achieve a silky, glossy texture. Patience here makes the curd smooth and rich.

5. After applying a thin crumb coat, refrigerate the cake briefly. This firms the layers, making it easier to spread buttercream smoothly without crumbs mixing in.

Additions For Make More Delicious

✔ Fresh Fruit Layers – Add slices of strawberries, raspberries, or blueberries between the cake layers along with the lemon curd for extra freshness and natural sweetness.

✔ Nutty Crunch – Sprinkle toasted almonds, pistachios, or walnuts over the buttercream or between layers to add a satisfying crunch and subtle nutty flavor.

✔ Citrus Glaze – Drizzle a thin glaze made from powdered sugar and fresh lemon juice over the cake for an extra burst of tanginess and shine.

✔ White Chocolate Touch – Add white chocolate shavings on top of the buttercream or fold finely chopped white chocolate into the frosting for creamy richness.

✔ Herb Infusion – Lightly infuse the lemon curd or buttercream with fresh herbs like mint or basil for a unique, fragrant twist that enhances the citrus notes.

How To Store Leftovers

Store leftover vanilla cake with lemon curd in an airtight container in the refrigerator to keep it fresh. The lemon curd requires cooling, so refrigeration prevents it from spoiling. Keep the cake layers covered to avoid drying out the sponge.

It can stay fresh for up to 3–4 days. Before serving, allow the cake to sit at room temperature for 20–30 minutes to soften the buttercream and enhance the flavors.

Avoid freezing the cake with curd as it can alter the texture, but the sponge alone can be frozen separately for later use.

FAQs For Vanilla Cake With Lemon Curd

Conclusion

This delicious and amazing vanilla cake with lemon curd is a recipe that everyone enjoys. Every time I make it, it turns out perfectly soft, flavorful, and fresh, bringing joy to anyone who tastes it.

I created this vanilla cake with lemon curd for special serving moments, and I love how easy it is to follow while still producing impressive results.

Sharing my simple method allows others to experience the same satisfaction. I hope you try making this cake at home and enjoy the delightful flavors and textures as much as I do every time.

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