Vanilla Cake With Lemon Curd
Vanilla Cake with Lemon Curd is a light, fluffy vanilla cake layered with tangy, smooth lemon curd. The cake’s soft texture complements the zesty sweetness of the curd, creating a refreshing and delicious dessert. Perfect for spring or summer, it’s a balance of sweet and tart flavors.
Equipment
- 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
Instructions
For the Vanilla Cake:
- 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).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- 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.
- Incorporate the Oil and Cream Cheese: Gently fold in the softened cream cheese and vegetable oil until fully incorporated, but do not overmix.
- 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.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Lemon Curd:
- Cook the Lemon Curd: In a heatproof bowl, combine the sugar, lemon juice, lemon zest, and egg yolks. Whisk until smooth.
- 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.
- 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.
- Cool the Curd: Let the lemon curd cool to room temperature, then transfer it to a container and refrigerate until ready to use.
Assembling the Cake:
- 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.
- 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.
- Optional: Garnish the top of the cake with additional lemon zest or fresh berries for a finishing touch.
- Serve: Slice and enjoy your homemade Vanilla Cake with Lemon Curd!
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.