Tender Vanilla Cake with Lemon Curd

There’s something so comforting about a vanilla cake, but add lemon curd and it becomes something special. I’ve been making this combination for years, and it never fails to make people smile. The bright, tangy flavor of the lemon curd cuts through the sweetness of the vanilla cake perfectly.

I started making this cake for my weekend baking projects, but now it’s become my go-to dessert for family gatherings and potlucks. It’s simple enough that you can whip it up without much fuss, but it still feels a bit fancy. The best part? You can make both components ahead of time, which is always a win in my book. Whether you’re new to baking or have been at it for years, this recipe hits all the right notes.

What Kind of Vanilla Should I Use?

For a classic vanilla cake like this, pure vanilla extract is going to give you the best flavor – and since vanilla is the star here, it’s worth using the good stuff. Regular grocery store pure vanilla extract works just fine, but if you want to level up, try Madagascar bourbon vanilla extract, which has a rich, complex flavor that really shines in baked goods. Stay away from imitation vanilla extract for this recipe, since the artificial taste can come through in the final product. If you happen to have vanilla bean paste, you can substitute it one-for-one for the extract, and you’ll get those lovely little specks throughout your cake as a bonus.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you’re missing something:

• Cake flour: If you don’t have cake flour, you can make your own! For each cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, plus 2 tablespoons of cornstarch. Just make sure to sift them together well.
• Whole milk: 2% milk works fine here, or you can use buttermilk for extra tenderness. If using buttermilk, remove ¼ teaspoon of baking powder and add ¼ teaspoon of baking soda.
• Lemons: For the curd, you can use bottled lemon juice, but fresh is better. The zest is important for flavor – if you’re short on lemons, you can add ¼ teaspoon of lemon extract to boost the taste.
• Cornstarch: For the lemon curd, you can use flour instead of cornstarch – just double the amount.
• Yellow food coloring: This is totally optional – your lemon curd will naturally have a yellow color from the egg yolks and lemon.
• Unsalted butter: If you only have salted butter, you can use it but reduce the added salt in the recipe by ¼ teaspoon per stick of butter used.

Watch Out for These Mistakes While Baking

The trickiest part of making lemon curd is temperature control – cooking it over too high heat can scramble the eggs, so keep the heat low and stir constantly until the mixture coats the back of a spoon. When making the cake layers, room temperature ingredients are absolutely crucial – cold eggs or milk can cause the batter to curdle and result in a dense, uneven texture. Another common mistake is overmixing the cake batter once the flour is added, which develops too much gluten and leads to a tough cake – mix just until the ingredients are combined and no dry spots remain. For the best results, use a candy thermometer when making the meringue buttercream, as the sugar syrup needs to reach exactly 240°F (soft-ball stage) to create a stable frosting that won’t separate or become grainy.

What to Serve With Vanilla Cake with Lemon Curd?

This sweet and tangy cake pairs wonderfully with a hot cup of Earl Grey tea or a smooth cup of coffee – the citrus notes in the Earl Grey especially complement the lemon curd. If you’re serving this for dessert after dinner, a dollop of fresh whipped cream or a scoop of vanilla bean ice cream makes it even more special. For a fruity addition that works really well with the lemon flavor, try serving some fresh berries on the side – strawberries, raspberries, or blueberries all work great. You might also want to offer both hot and iced beverages since this cake can be enjoyed year-round.

Storage Instructions

Keep Fresh: This vanilla cake with lemon curd stays fresh in the refrigerator for up to 5 days when stored in an airtight container. The lemon curd needs to be refrigerated to maintain its texture and prevent spoilage. If you’ve already assembled the cake, cover any cut sections with plastic wrap to keep it from drying out.

Freeze: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. The lemon curd can also be frozen separately in an airtight container for up to 2 months. Just remember to thaw everything in the refrigerator overnight before assembling.

Make Ahead: Want to plan ahead? You can make the lemon curd up to a week before and store it in the refrigerator. The cake layers can be baked 2 days in advance – just wrap them well and keep at room temperature. This makes the assembly day much more manageable!

Preparation Time	40-60 minutes
Cooking Time	40-50 minutes
Total Time	80-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 60-70 g
• Fat: 300-320 g
• Carbohydrates: 600-650 g

Ingredients

For the lemon curd:

• 1/4 cup lemon juice
• Zest from 3 lemons
• 3 egg yolks
• 1/2 tsp cornstarch
• 1/2 cup sugar
• 1/4 cup unsalted butter, cut into pieces

For the cake layers:

• 2 eggs plus 1 egg white, at room temperature
• 1 cup whole milk, at room temperature
• 2 1/4 tsp pure vanilla extract
• 3 cups sifted cake flour
• 1 3/4 cups sugar
• 1 tbsp plus 1 tsp baking powder
• 3/4 tsp salt
• 12 tbsp unsalted butter, at room temperature

For the frosting:

• 2 cups unsalted butter, at room temperature
• 5 egg whites
• 1 cup sugar, divided
• 1 1/2 tsp vanilla
• Water (as needed)
• Yellow food coloring
• Candy thermometer

Step 1: Combine Lemon Curd Ingredients

• zest from 3 lemons
• 1/4 cup lemon juice
• 3 egg yolks
• 1/2 tsp cornstarch
• 1/2 cup sugar
• 1/4 cup unsalted butter, cut into pieces

In a small saucepan, add the lemon zest, lemon juice, egg yolks, sugar, cornstarch, and butter.

Place the pan over low heat and stir until all ingredients are well combined and the butter is melted.

This will begin to form the base of your lemon curd.

Step 2: Cook and Thicken the Lemon Curd

Once the mixture is smooth and combined, increase the heat to medium.

Stir the mixture every 30 seconds for 12-15 minutes, or until it thickens and coats the back of a spoon.

Be careful not to let it boil too vigorously, as this could scramble the eggs.

When thickened, remove from heat.

Step 3: Cool and Set the Lemon Curd

Pour the thickened lemon curd into a heatproof bowl.

Immediately place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

Set aside and let the curd come to room temperature.

Once cooled and set, divide it into three portions for use in cake assembly.