Vanilla Cake With Lemon Curd – Sweet Meets Zesty

Vanilla Cake with Lemon Curd is a standout choice for celebrations like birthdays, weddings, or any special occasion.

Its light, fluffy texture pairs wonderfully with the tart, refreshing lemon curd, making it a delightful dessert that balances sweetness and tang.

This Vanilla Cake with Lemon Curd serves as a versatile base for various toppings or fillings, such as fresh berries, whipped cream, or chocolate ganache.

Its classic flavor and ability to complement a variety of other ingredients make it perfect for different seasons and tastes. It’s a delicious and reliable option for any festive table or casual gathering.

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: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Course: Dessert
• Cuisine: American, Italian (for the buttercream)
• Yield: 1 cake (12 slices)

Kitchen Utensils

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• 9-inch round cake pans (2)
• Sifter
• Fine mesh strainer
• Double boiler or heatproof bowl
• Candy thermometer (for Italian buttercream)
• Cooling rack

Ingredients

For the Vanilla Cake:

• 2 ½ cups cake flour
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk, at room temperature

For the Lemon Curd:

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup fresh lemon juice
• ½ cup unsalted butter
• Zest of 3 lemons
• ½ teaspoon cornstarch

For the Italian Buttercream:

• 2 cups unsalted butter, at room temperature
• 1 cup sugar (divided)
• 5 large egg whites
• Water (for making syrup)
• 1 ½ teaspoons vanilla extract

How to Make Vanilla Cake with Lemon Curd

1. For the Vanilla Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Sift together the cake flour and salt in a medium bowl. Set aside.

2. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for about 3-5 minutes until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Slowly add the dry flour mixture and the milk to the butter mixture in three alternating additions, starting and ending with the flour. Mix gently to combine.

4. Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

2. For the Lemon Curd:

1. In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes).

2. Remove the pan from the heat and whisk in the butter until smooth. Dissolve cornstarch in a little bit of water and stir it into the lemon curd. Strain the curd through a fine mesh strainer into a bowl to remove zest and any curdled bits. Let it cool completely.

3. For the Italian Buttercream:

1. In a saucepan, combine ½ cup sugar and ¼ cup water. Heat over medium-high until the sugar dissolves and the syrup reaches 240°F (115°C) on a candy thermometer.

2. While the syrup is cooking, beat the egg whites in a clean mixing bowl on medium speed until they form soft peaks.

3. Once the sugar syrup reaches 240°F, slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed until the mixture is glossy and stiff peaks form. Reduce speed and add the remaining ½ cup sugar. Beat in the vanilla extract. Add the softened butter one tablespoon at a time, continuing to beat until smooth and fluffy.

4. Assembling the Cake:

1. Once the vanilla cakes have cooled completely, slice them in half horizontally to create four layers. Place one layer of cake on a serving platter and spread a layer of lemon curd on top.

2. Top with the next layer of cake, followed by more lemon curd. Repeat the process for the next layers.

3. Frost the top and sides of the cake with Italian buttercream. Garnish with additional lemon zest, if desired, and let the cake set for 30 minutes before serving for best results.

Nutrition Facts (Approximate, Per Serving)

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.

Conclusion

Vanilla Cake with Lemon Curd is an easy success, offering a delicious balance of flavors. The lightness of the cake combined with the tartness of the lemon curd creates a delightful treat that’s sure to satisfy.

The simplicity of the recipe makes it accessible to bakers of all skill levels, while the flavor combination ensures it stands out.

I hope you find this Vanilla Cake with Lemon Curd as enjoyable to make as it is to eat, and that it becomes a favorite in your baking repertoire.

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Vanilla Cake With Lemon Curd

Luna

Vanilla Cake with Lemon Curd features a fluffy vanilla cake layered with tangy, smooth lemon curd. The sweet and tart combination creates a refreshing dessert. It’s perfect for spring or summer, offering a delightful balance of flavors with each bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 350 kcal

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• 9-inch round cake pans (2),
• Sifter
• Fine mesh strainer
• Double boiler or heatproof bowl
• Candy thermometer (for Italian buttercream)
• Cooling rack

Ingredients

  

For the Vanilla Cake:

• 2 ½ cups cake flour
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk at room temperature

For the Lemon Curd:

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup fresh lemon juice
• ½ cup unsalted butter
• Zest of 3 lemons
• ½ teaspoon cornstarch

For the Italian Buttercream:

• 2 cups unsalted butter at room temperature
• 1 cup sugar divided
• 5 large egg whites
• Water for making syrup
• 1 ½ teaspoons vanilla extract

Instructions

 

For the Vanilla Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Sift together the cake flour and salt in a medium bowl. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for about 3-5 minutes until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Slowly add the dry flour mixture and the milk to the butter mixture in three alternating additions, starting and ending with the flour. Mix gently to combine.
• Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

For the Lemon Curd:

• In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
• Remove the pan from the heat and whisk in the butter until smooth. Dissolve cornstarch in a little bit of water and stir it into the lemon curd. Strain the curd through a fine mesh strainer into a bowl to remove zest and any curdled bits. Let it cool completely.

For the Italian Buttercream:

• In a saucepan, combine ½ cup sugar and ¼ cup water. Heat over medium-high until the sugar dissolves and the syrup reaches 240°F (115°C) on a candy thermometer.
• While the syrup is cooking, beat the egg whites in a clean mixing bowl on medium speed until they form soft peaks.
• Once the sugar syrup reaches 240°F, slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed until the mixture is glossy and stiff peaks form. Reduce speed and add the remaining ½ cup sugar. Beat in the vanilla extract. Add the softened butter one tablespoon at a time, continuing to beat until smooth and fluffy.

Assembling the Cake:

• Once the vanilla cakes have cooled completely, slice them in half horizontally to create four layers. Place one layer of cake on a serving platter and spread a layer of lemon curd on top.
• Top with the next layer of cake, followed by more lemon curd. Repeat the process for the next layers.
• Frost the top and sides of the cake with Italian buttercream. Garnish with additional lemon zest, if desired, and let the cake set for 30 minutes before serving for best results.

Keyword Vanilla Cake With Lemon Curd