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Classic Moist Vanilla Buttermilk Pound Cake with Lemon Curd Filling

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A moist and tender vanilla pound cake made with buttermilk and filled with a tangy homemade lemon curd, perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315 g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (240 ml) buttermilk
  • For the lemon curd filling:
  • ½ cup (120 ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • ¾ cup (150 g) granulated sugar
  • 4 tablespoons (57 g) unsalted butter, cut into small pieces
  • 3 large eggs, beaten
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. Prepare the lemon curd filling: In a small saucepan, combine lemon juice, lemon zest, sugar, and salt. Cook over medium heat until sugar dissolves, about 2 minutes.
  3. Whisk the beaten eggs into the lemon mixture slowly to prevent scrambling. Continue cooking gently, stirring constantly, until thick enough to coat the back of a spoon (8-10 minutes). Remove from heat and stir in butter until smooth. Cover with plastic wrap touching the surface and let cool completely.
  4. Make the pound cake batter: Beat softened butter and sugar on medium-high speed until pale and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Sift together flour, baking powder, and salt in a separate bowl.
  7. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined.
  8. Pour half the batter into the prepared pan. Spoon the cooled lemon curd evenly over the batter, then spread the remaining batter on top. Smooth the surface with a spatula.
  9. Bake for 60-70 minutes, starting to check at 60 minutes with a toothpick. The cake is done when the toothpick comes out with a few moist crumbs and the top is golden brown and springs back when touched.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature ingredients for best results. Sift dry ingredients to avoid lumps. Alternate adding dry ingredients and buttermilk to prevent overmixing. Cool lemon curd completely before filling to avoid sinking. Tent cake with foil if browning too fast. Brush top with melted butter after baking for a shiny crust.

Nutrition

Keywords: vanilla pound cake, lemon curd filling, moist pound cake, buttermilk cake, homemade dessert, easy pound cake, classic pound cake

Find it online: https://lumalunch.com/classic-moist-vanilla-buttermilk-pound-cake-with-lemon-curd-filling-recipe-for-easy-homemade-dessert/