If you’re looking for a dessert that balances sweetness and zest, vanilla cake with lemon curd is the perfect choice.
I absolutely love how this combination brings together the soft, buttery texture of vanilla cake with the tangy, refreshing burst of lemon curd.
The curd adds a delightful citrus twist that cuts through the cake’s sweetness, creating a harmony of flavors.
It’s simple, yet so elegant and satisfying. Whether it’s for a special occasion or a treat to enjoy at home, I can promise you this dessert will never let you down.
Vanilla cake with lemon curd is the perfect way to brighten up any day!
What Does Vanilla Cake With Lemon Curd Taste Like?
Vanilla cake with lemon curd delivers a perfect blend of flavors. The moist, tender vanilla cake has a mild sweetness that complements the sharp, tangy lemon curd.
The rich, buttery texture of the cake contrasts with the bright, citrusy zing of the curd, creating a balanced and refreshing treat.
The lemon curd adds a tart, fruity punch, cutting through the sweetness of the cake, making every bite a delightful combination of light, sweet, and zesty flavors.
How To Prepare Vanilla Cake With Lemon Curd?
Recipe Details
Preparation Time: 30 minutes
Cooking Time: 30minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils:
- 2x 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Stand mixer or hand mixer
- Toothpick
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Lemon Curd:
- 3 large eggs
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- ½ cup unsalted butter (cubed)
How to Make Vanilla Cake with Lemon Curd
1. Make the Vanilla Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Lemon Curd:
1. In a medium heatproof bowl, whisk together the eggs and sugar until smooth. Stir in the lemon zest and lemon juice.
2. Place the bowl over a saucepan of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
3. Remove from heat and stir in the cubed butter until fully melted and smooth. Let the lemon curd cool to room temperature, then refrigerate to set further.
3. Assemble the Cake:
1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of lemon curd over the top of the first cake layer.
2. Place the second cake layer on top and frost the entire cake with any remaining lemon curd or your favorite frosting (optional).
3. Garnish with fresh lemon zest or a few lemon slices, if desired.
4. Serve:
1. Slice and enjoy the light, refreshing combination of vanilla cake and tangy lemon curd!
Nutrition Facts (Approximate, Per Serving):
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Protein | 5g |
| Fat | 18g |
| Carbohydrates | 40g |
| Sugar | 25g |
Serving Suggestions
This vanilla cake with lemon curd pairs wonderfully with a light afternoon tea or as a showstopper for a celebratory event.
You can serve it with a dollop of whipped cream on the side for added richness or fresh berries like raspberries or blueberries to complement the citrusy flavor of the lemon curd.
If you’re feeling extra indulgent, a scoop of vanilla ice cream also goes beautifully with this cake.
Tips And Variations
Tips For Perfecting Your Cake
1. Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps the ingredients incorporate smoothly and creates a fluffier cake.
2. Don’t overmix the batter: Overmixing can result in a dense cake. Mix the ingredients just until combined.
3. Let the cakes cool completely: This is crucial to prevent the lemon curd from melting into the cake and losing its shape when you assemble it.
4. Use fresh lemons: Fresh lemon juice and zest give the lemon curd a vibrant, tangy flavor that you can’t get from bottled lemon juice.
Variations
1. Berry Lemon Cake: Add fresh berries between the cake layers for an added burst of flavor. Blueberries or raspberries are excellent choices!
2. Almond Vanilla Cake: For a nuttier flavor, you can replace ½ cup of the flour with ground almond flour.
3. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix. Just make sure your baking powder is gluten-free as well.
How To Store Leftovers
To store leftover vanilla cake with lemon curd, place the cake in an airtight container at room temperature for up to two days.
If the lemon curd is already spread on the cake, refrigerate it to keep the curd fresh. For longer storage, you can wrap the cake tightly in plastic wrap and foil, then refrigerate for up to a week.
When ready to eat, allow the cake to come to room temperature for the best flavor and texture.
Conclusion
In the end, vanilla cake with lemon curd is one of those timeless combinations that never fails to impress.
It’s light, refreshing, and perfectly balanced—ideal for any occasion or simply when you need a little sweetness with a tangy twist.
The contrast between the fluffy vanilla cake and the zesty lemon curd creates a delightful experience for your taste buds.
Whether you’re baking it for friends or enjoying it solo, this dessert is sure to leave you satisfied and craving more. It’s a simple, yet irresistible treat that I always return to.
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Vanilla Cake With Lemon Curd
Equipment
- 2x 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Stand mixer or hand mixer
- Toothpick
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Lemon Curd:
- 3 large eggs
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- ½ cup unsalted butter cubed
Instructions
Make the Vanilla Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Lemon Curd:
- In a medium heatproof bowl, whisk together the eggs and sugar until smooth.
- Stir in the lemon zest and lemon juice.
- Place the bowl over a saucepan of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the cubed butter until fully melted and smooth.
- Let the lemon curd cool to room temperature, then refrigerate to set further.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of lemon curd over the top of the first cake layer.
- Place the second cake layer on top and frost the entire cake with any remaining lemon curd or your favorite frosting (optional).
- Garnish with fresh lemon zest or a few lemon slices, if desired.
Serve:
- Slice and enjoy the light, refreshing combination of vanilla cake and tangy lemon curd!