There’s something about a slice of soft vanilla cake paired with zesty lemon curd that makes an ordinary afternoon feel a little more special. I remember the last time I made this, I was halfway through frosting the cake when my phone buzzed—an unexpected message that distracted me just long enough to forget if I’d spread enough curd on the bottom layer. The slight wobble in the curd’s texture as it chilled in the fridge only made it more inviting. When I finally sat down to taste it, the light, fluffy crumb melted softly on my tongue, perfectly balanced by that bright burst of lemon.
It’s a dessert that’s both comforting and refreshing, with the kind of richness that doesn’t feel too heavy. I usually slice it a little thicker than most, because that lemon curd deserves a generous scoop on every bite. Honestly, I haven’t tested all kinds of frostings with this cake because the lemon curd steals the show entirely.
- Moist vanilla cake layers that feel light yet satisfyingly tender.
- Tangy lemon curd that brings a vibrant contrast, giving each bite a lively kick.
- It’s simple — and that’s kind of the point. No over-the-top decorations, just honest flavors.
- Chilling the cake before serving helps the lemon curd set, but you can enjoy it at room temperature if you’re impatient like me.
If you’re worried about the lemon curd’s tanginess, it’s balanced perfectly here, but feel free to adjust the zest a bit less if you prefer something milder. The cake itself is forgiving, so even if your timing isn’t exact, you’ll still end up with a treat worth sharing.
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Vanilla Cake with Lemon Curd
- Total Time: 55 minutes
- Yield: 8 1x
Description
A moist and fluffy vanilla cake layered and topped with tangy homemade lemon curd, perfect for a refreshing dessert.
Ingredients
2 1/2 cups (312 grams) all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240 ml) whole milk, room temperature
4 large eggs, separated, room temperature
1 cup (200 grams) granulated sugar
1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest (from about 1 lemon)
6 tablespoons (85 grams) unsalted butter, cut into small pieces
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans and 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 wire racks to cool completely.
While the cakes are baking, prepare the lemon curd. In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest.
Place the bowl over a saucepan of simmering water (double boiler), making sure the bottom of the bowl does not touch the water.
Cook the mixture, whisking constantly, until it thickens and reaches about 170°F (77°C), about 8-10 minutes. It should coat the back of a spoon.
Remove the bowl from the heat and immediately whisk in the butter pieces one at a time until fully incorporated and smooth.
Strain the lemon curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Cover with plastic wrap pressed directly on the surface and refrigerate until chilled and thickened, at least 1 hour.
To assemble the cake, place one cake layer on a serving plate. Spread half of the chilled lemon curd evenly over the top.
Place the second cake layer on top and spread the remaining lemon curd over the top and sides of the cake.
Refrigerate the assembled cake for at least 30 minutes before serving to allow the lemon curd to set.
Slice and serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Don’t worry if you don’t have special pans or fancy tools — a basic round cake pan works just fine, and parchment paper is your friend to keep things neat. I like to serve this alongside a cup of tea or a light sparkling drink, to complement the citrus notes without overpowering them. For some variation, sometimes I swap half the lemon juice for orange or add a touch of fresh herbs like thyme into the curd, though I’m still experimenting to get it just right. Another time, a dusting of powdered sugar on top gave it a rustic look that felt just right for a casual gathering.
FAQ
Can I make the cake ahead of time? Yes! The cake and curd can be made a day in advance. Just keep it covered in the fridge and bring to room temperature before serving.
Is the lemon curd difficult to make? It takes a bit of attention while cooking to avoid scrambling the eggs, but constant whisking and steady heat make it manageable.
Can I freeze the cake? I’ve frozen just the cake layers before, wrapped tightly, but I don’t recommend freezing once the lemon curd is added.
Give it a try and see how this cake turns a simple moment into something a little sweeter. Once you do, you might find yourself wanting to bake it again — maybe even before the next unexpected distraction pulls you away.