The Ultimate Triple-Layered Vanilla Cake with Lemon Curd Filling

Introduction

If you’re looking for a show-stopping dessert that’s both elegant and delicious, this Triple-Layered Vanilla Cake with Lemon Curd Filling is the perfect choice. With its moist vanilla sponge and tangy lemon curd, this cake is a delightful combination of flavors and textures that’s sure to impress your family and friends. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a must-try!

Why You’ll Love This Recipe

  • Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend indulgence, this cake is always a hit.
  • Balanced Flavors: The sweetness of the vanilla cake pairs beautifully with the tartness of the lemon curd.
  • Make-Ahead Friendly: You can prepare the lemon curd in advance, saving you time on the day of assembly.
  • Customizable: Easily adapt this recipe with different fillings or toppings for a personalized touch.

Ingredients

For the Vanilla Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk

For the Lemon Curd Filling:

  • ½ cup fresh lemon juice (about 3-4 lemons)
  • 3 tbsp grated lemon zest
  • ⅔ cup caster sugar
  • 8 egg yolks
  • 6 tbsp butter

For the Frosting:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Kitchen Equipment Needed

  • Mixing bowls
  • Electric mixer
  • Whisk
  • Saucepan
  • Hand blender
  • Cake pans (three 8-inch round pans)
  • Parchment paper
  • Cooling rack
  • Offset spatula
  • Cake stand (optional)

Step-by-Step Instructions

Step 1: Make the Lemon Curd

  1. Heat the lemon juice and zest in a small saucepan over medium heat.
  2. In a separate bowl, whisk the egg yolks and sugar until well combined.
  3. Once the lemon juice mixture reaches a boil, slowly pour it into the egg yolk mixture while whisking vigorously to temper the eggs.
  4. Return the mixture to the saucepan and continue whisking over medium heat until it thickens.
  5. Remove from heat, let it sit for 5 minutes, then mix in the butter with a hand blender.
  6. Transfer to a bowl, cover with plastic wrap (making sure it touches the curd), and chill for 30 minutes to an hour.

Step 2: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  6. Divide the batter evenly between the three prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.

Step 3: Assemble the Cake

  1. Once the cakes have cooled completely, place one layer on a cake stand or serving plate.
  2. Spread a generous layer of chilled lemon curd over the top.
  3. Repeat with the second cake layer and more lemon curd.
  4. Place the final cake layer on top.

Step 4: Frost the Cake

  1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the entire cake, smoothing it with an offset spatula.
  3. Decorate with lemon slices, zest, or edible flowers if desired.

Storage Tips

  • Refrigeration: Store the cake in the refrigerator for up to 3 days. Cover it with plastic wrap or place it in an airtight container to keep it fresh.
  • Freezing: You can freeze the cake layers (without the lemon curd or frosting) for up to 2 months. Wrap each layer in plastic wrap and place them in a freezer-safe bag.

Variations and Swaps

  • Alternative Fillings: Swap out the lemon curd for raspberry jam or chocolate ganache for a different flavor profile.
  • Dairy-Free Option: Use plant-based butter and coconut milk instead of dairy milk.
  • Gluten-Free Version: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend.

Serving Suggestions

This cake pairs beautifully with:

  • A cup of hot Earl Grey tea
  • A refreshing glass of lemonade
  • A scoop of vanilla bean ice cream

FAQ

Can I make the lemon curd in advance?

Yes! Lemon curd can be made up to a week ahead. Store it in an airtight container in the fridge until you’re ready to use it.

How do I prevent my cake from being dry?

Make sure not to overbake the cake layers. Check them a few minutes before the timer is up and use a toothpick to see if they’re done.

Can I use store-bought lemon curd?

Absolutely! If you’re short on time, a high-quality store-bought lemon curd will work just fine.

How can I make this cake extra special?

Try adding a layer of fresh berries between the cake layers or decorating with edible flowers for a stunning presentation.

Conclusion

This Triple-Layered Vanilla Cake with Lemon Curd Filling is a true celebration of flavor. It’s the perfect blend of sweet, tangy, and creamy, making it a favorite for any special occasion. Give this recipe a try, and don’t forget to share your results!

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