Vanilla Cake With Lemon Curd || Moist And Topped

A Vanilla Cake with Lemon Curd is a delightful combination of flavors that balance sweetness and tang in the best way.

The vanilla cake itself is soft, light, and buttery, with a subtle sweetness that provides a perfect base for the more vibrant lemon curd.

The lemon curd brings a bright, zesty punch with its tangy, slightly tart flavor, and silky smooth texture.

Together, the rich sweetness of the vanilla cake and the refreshing citrus tang of the lemon curd create a harmonious contrast that is both comforting and exciting.

Each bite feels like a refreshing burst of sunshine, with the vanilla cake adding a smooth, creamy foundation to the zesty lemon topping.

It’s a perfect balance of flavors that will satisfy both your sweet tooth and your craving for something refreshing..

In this blog post, I’ll walk you through every step to create this simple yet elegant dessert. From ingredients to preparation, I’ve got you covered with tips, nutrition facts, and more!

How To Prepare Vanilla Cake With Lemon Curd?

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes (excluding cooling time)
• Course: Dessert
• Cuisine: American
• Calories: 300
• Yield: 8-10 servings

Kitchen Utensils You’ll Need

• 2 mixing bowls (one for dry ingredients, one for wet ingredients)
• Electric mixer (handheld or stand mixer)
• 9-inch round cake pans (or your preferred cake pan size)
• Parchment paper (to line the cake pans)
• Sifter (optional, for flour and baking powder)
• Whisk (for lemon curd)
• Small saucepan (for lemon curd)
• Spatula (for mixing and spreading)

Ingredients

Vanilla Cake:

• 2 ¼ cups all-purpose flour
• 1 ⅓ cups granulated sugar
• ¾ cup unsalted butter (room temperature)
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ⅓ cups buttermilk
• 2 ¼ teaspoons baking powder
• 1 ⅓ cups cream cheese (softened)
• 5 ½ tablespoons neutral-tasting vegetable oil (like avocado oil)
• 2 ½ teaspoons lemon zest (from 2 lemons)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

Lemon Curd:

• ¾ cup unsalted butter (cold and cut into tablespoon-sized pieces)
• 1 ⅓ cups granulated sugar
• ¾ cup lemon juice (from about 3 large lemons)
• 4 tablespoons lemon zest (from 3 large lemons)
• 9 large egg yolks

How To Make Vanilla Cake With Lemon Curd

1. For the Vanilla Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).

2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

5. Alternate Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.

6. Incorporate the Oil and Cream Cheese: Gently fold in the softened cream cheese and vegetable oil until fully incorporated, but do not overmix.

7. Bake the Cakes: 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.

8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. For the Lemon Curd

1. Cook the Lemon Curd: In a heatproof bowl, combine the sugar, lemon juice, lemon zest, and egg yolks. Whisk until smooth.

2. Heat the Mixture: Set the bowl over a pot of simmering water (double boiler method). Stir constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Be careful not to let the curd boil, or the eggs may scramble.

3. Add Butter: Once the curd has thickened, remove from the heat and whisk in the cold butter, one tablespoon at a time, until smooth and glossy.

4. Cool the Curd: Let the lemon curd cool to room temperature, then transfer it to a container and refrigerate until ready to use.

3. Assembling the Cake

1. Frost the Cake: Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of lemon curd over the top.

2. Add the Second Layer: Place the second cake layer on top and frost with more lemon curd. You can also spread some curd between the layers if you prefer.

3. Optional: Garnish the top of the cake with additional lemon zest or fresh berries for a finishing touch.

4. Serve: Slice and enjoy your homemade Vanilla Cake with Lemon Curd!

Special Notes

❖ Storage: The vanilla cake with lemon curd can be stored in an airtight container at room temperature for up to 2 days. If you need to keep it longer, I recommend refrigerating it. Let the cake sit at room temperature for 10-15 minutes before serving if it’s been chilled.

❖ Making Ahead: You can make both the cake and lemon curd a day in advance. Just store them separately and assemble the cake the day you plan to serve it.

❖ Lemon Curd Alternatives: If you’re looking for a quicker option, store-bought lemon curd can be used as a substitute. However, homemade curd offers the best texture and flavor.

Does Lemon Curd Freeze Well In A Cake?

Lemon curd can freeze in a cake, but the texture may change slightly upon thawing. The curd may become a bit runnier or separate from the cake layers.

It’s best to freeze the cake without the curd and add it fresh when serving. If freezing with curd, wrap the cake tightly and consume within a few weeks for the best quality.

Does A Cake With Lemon Curd Need To Be Refrigerated?

Yes, a cake with lemon curd should be refrigerated. Since lemon curd contains eggs and butter, it is perishable and can spoil if left at room temperature for too long.

Store the cake in an airtight container in the fridge for up to 3-4 days. For the best texture, let it come to room temperature before serving.

How Long Is Lemon Curd Safe To Eat?

Lemon curd is typically safe to eat for about 1 to 2 weeks when stored properly in the refrigerator. The key is to keep it in an airtight container and ensure it stays refrigerated at all times.

If made with fresh eggs, be mindful of its freshness—if it starts to smell off or change texture, it’s best to discard it.

For longer storage, you can freeze lemon curd, and it will keep for up to 3 months. Just be sure to thaw it properly in the fridge and stir it well before use.

Conclusion

A Vanilla Cake with Lemon Curd is a delightful treat that brings together the best of both worlds—soft, buttery cake and tangy, citrusy curd.

It’s an incredibly versatile dessert, ideal for any occasion, whether you’re hosting a special gathering or simply treating yourself to something sweet.

The lightness of the cake paired with the zesty lemon curd creates a perfect balance of flavors, making each bite a refreshing experience.

With easy-to-follow steps and simple ingredients, this recipe is sure to become a go-to favorite in your baking repertoire.

Give it a try, and I’m confident you’ll love the bright, sweet, and tangy flavor combo just as much as I do!

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