Vanilla Lemon Curd Cake
A delicious lemon cake filled with lemon curd and topped with a vanilla buttercream and fresh fruit!
Ingredients
cake
- 1/2 cup butter room temperature
- 1 tsp vanilla extract
- 1 1/2 cup granulated sugar
- 2 cups flour
- 1 tbsp baking powder
- 3 eggs
- 1 cup milk
Vanilla buttercream
- 3 sticks butter room temperature
- 6 cups powdered sugar
- 1 tbsp vanilla extract
- 3-4 tbsp milk
Lemon Curd
- 2/3 cup granulated sugar
- 6 tbsp butter
- 4 egg yolks
- 1 tbsp lemon zest
- 1/3 cup lemon juice
Instructions
For the cake
- Preheat oven to 350 degrees. Grease and line two 6 in pans with parchment paper.
- In the bowl of a stand mixer beat the butter and sugar until fluffy. Add in the vanilla. Add in the eggs one at a time.
- Slowly add in the dry ingredients. Pour in the milk and mix until all combined.
- Divide batter between baking pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
Lemon Curd
- Place a glass bowl over the top of a small sauce pan to create a double boiler. You do not want the bowl to touch the bottom of the saucepan. Put a couple of inches of water in the saucepan. You don’t want the bowl on top to touch the water.
- Boil the water and reduce to simmer.
- Put egg yolks, sugar, lemon zest, and lemon juice in the bowl on top of the sauce pan. Whisk continuously. Keep whisking until it thickens up. About 10 minutes.
- Remove pan from heat and add in the butter. Whisk until combined.
- Allow the curd to cool in the fridge.
Buttercream
- Cream the butter in a stand mixer. Slowly add in the sugar and beat until combined.
- Add in vanilla
- Add milk until desired consistency is reached
Assembly
- Level your cake layers and frost with a layer of buttercream. Pipe a buttercream border around outside. Spread lemon curd inside the border. Stack another cake layer on top and repeat.
- Frost outside of cake and decorate as desired.