Zesty Lemon Bliss Sheet Cake Recipe: Sunshine in Every Bite

Soft, moist, and bursting with zesty lemon bliss sheet cake flavors, this dessert promises pure sunshine on a plate.

Tangy citrus notes dance through every tender crumb, creating a delightful treat that beckons sweet-toothed enthusiasts.

Bakers seeking a simple yet elegant dessert will adore this straightforward recipe.

The cake vibrant lemon essence brings a refreshing twist to traditional sheet cakes.

Each slice delivers a perfect balance of sweetness and citrusy brightness.

Drizzled with a luscious glaze, this cake turns an ordinary afternoon into a special moment.

Get ready to fall in love with a dessert that captures summer’s essence in every delectable bite.

How to Bake Lemon Sheet Cake Easily

• Shortbread Foundation

Create a crumbly base using crushed cookies mixed with melted butter. Press this mixture firmly into a prepared baking pan, creating a solid, golden layer that will serve as the cake’s delicious bottom.

• Zesty Cake Batter

Whisk together wet ingredients until smooth, then gently fold in cake mix. The goal is a silky, lemon-infused mixture that will transform into a light, delectable cake layer atop the shortbread crust.

• Sunny Baking Process

Slide the pan into a preheated oven, allowing the cake to bake until it reaches a perfect golden hue. Patience is key as the aromas of lemon and butter fill your kitchen.

• Luxurious Lemon Curd

Craft a velvety lemon curd by carefully cooking egg yolks with citrus and sugar. The result is a tangy, smooth filling that adds bright complexity to the dessert.

• Dreamy Buttercream

Whip butter into a cloud-like consistency, gradually incorporating powdered sugar and lemon-inspired flavors. This creamy topping will elevate the entire dessert experience.

• Elegant Finishing

Generously spread buttercream across the cooled cake, dollop lemon curd in strategic spots, and sprinkle with extra shortbread crumbs. The final touch transforms this from a simple cake to a show-stopping dessert.

Cooking Tips for Lemon Sheet Cake

• Use room temperature ingredients for smoother mixing and consistent cake texture. Cold eggs and butter can create lumpy batter that affects the final result.
• Swap shortbread cookies with graham crackers or vanilla wafers for a different flavor profile. Experiment with different cookie types to create unique crust variations that match your taste preferences.
• Watch the curd carefully while cooking to prevent scorching. Stir constantly and remove from heat the moment it thickens to maintain a silky, smooth consistency without scrambling the egg yolks.
• Boost lemon intensity by adding a teaspoon of lemon extract to the cake batter or buttercream. Fresh lemon zest can also provide an extra burst of citrusy brightness that elevates the entire dessert.
• Prepare the lemon curd and buttercream up to three days in advance and store in sealed containers in the refrigerator. This strategy saves time and allows flavors to develop, making your cake preparation more convenient and delicious.

Presenting and Serving Lemon Sheet Cake

• Serve with Refreshing Beverage Pairings: Complement the tangy lemon cake with a crisp iced tea, sparkling water with lemon, or a light white wine to enhance the citrusy flavor profile.
• Garnish with Zesty Touches: Sprinkle fresh lemon zest, add candied lemon peels, or place a small mint leaf on top to boost visual appeal and provide an extra burst of freshness.
• Create Elegant Plating Presentation: Cut precise rectangular slices, place on white plates, and drizzle additional lemon curd around the cake for a restaurant-style presentation that elevates the dessert's sophistication.
• Enjoy as Versatile Dessert Option: Perfect for summer gatherings, afternoon tea parties, potlucks, or as a delightful end to a family dinner, this sheet cake offers crowd-pleasing flexibility for multiple occasions.

Smart Storage for Lemon Sheet Cake

• Store Cake Strategically: Keep this lemon bliss sheet cake covered in the refrigerator for up to 5 days, ensuring maximum freshness and preventing flavor loss.
• Freeze with Finesse: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, storing in the freezer for 2-3 months without compromising taste or texture.
• Chill Smartly: Serve the cake chilled or at room temperature, allowing the buttercream and lemon curd to soften slightly for a more delectable eating experience.
• Crumb Control: Store cake layers separately from decorative elements like shortbread crumble to maintain their crisp texture and prevent sogginess during refrigeration.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 460 kcal

Servings: 13

Lemon Sheet Cake Ingredient List

• Cookies: Brings rich, buttery foundation with delightful crumbly texture.
• Butter: Binds ingredients and creates golden, melt-in-your-mouth base.
• Salt: Enhances overall flavor profile and balances sweetness.

• Eggs: Provides structure and moisture to cake layers.
• Oil: Ensures tender, soft cake texture with smooth consistency.
• Lemon Juice: Adds bright, tangy flavor and enhances cake's lightness.
• Cake Mix: Simplifies baking process with guaranteed perfect texture.
• Lemon Zest: Intensifies citrusy aroma and provides vibrant flavor notes.

• Egg Yolks: Creates luxurious, silky smooth custard texture.
• Sugar: Balances tartness and provides sweet undertones.
• Lemon Juice: Delivers sharp, fresh citrus punch.
• Lemon Zest: Concentrates intense citrus essence.
• Butter: Adds richness and creates glossy, smooth finish.

• Butter: Creates smooth, creamy base with luxurious mouthfeel.
• Powdered Sugar: Provides sweetness and structural stability.
• Heavy Cream: Adjusts consistency and adds velvety smoothness.
• Vanilla Extract: Enhances overall flavor complexity.
• Salt: Balances sweetness and highlights other ingredients.
• Food Coloring: Optional aesthetic touch for visual appeal.

Tools for Lemon Sheet Cake Baking

• 9×13 sheet pan: Essential for baking the cake and creating the perfect size dessert.
• Food processor or blender: Needed to pulse cookies into fine powder for the crust.
• Mixing bowls: Crucial for preparing crust, cake batter, and other components.
• Whisk: Perfect for combining ingredients smoothly and preventing lumps.
• Stand mixer: Ideal for creating light and fluffy buttercream with consistent texture.
• Medium saucepan: Required for making the lemon curd over medium heat.
• Measuring cups and spoons: Necessary for precise ingredient quantities.
• Spatula: Helpful for spreading batter and buttercream evenly.
• Piping bag (optional): Useful for decorative buttercream details.
• Fine-mesh strainer: Helps strain lemon curd for smooth consistency.

Sunshine Lemon Bliss Sheet Cake Recipe

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4.8 from 11 reviews

• Total Time: 50 minutes
• Yield: 13 1x

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Description

Creamy lemon bliss sheet cake brings zesty sunshine to classic dessert lovers. Home bakers can easily craft this refreshing Mediterranean-inspired treat with simple ingredients and straightforward mixing techniques.

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Ingredients

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• 1 15.25 oz (432 g) lemon cake mix (Duncan Hines preferred)
• 3 whole eggs, room temperature
• 1 egg white, room temperature
• 3 egg yolks
• 1 whole egg
• 1 ½ cups unsalted butter, softened
• 5 tbsps unsalted butter, melted
• 3 cups shortbread cookie powder
• 1 cup shortbread cookies, crumbled
• 6–7 cups powdered sugar
• ¾ cup granulated sugar
• ¼ cup all-purpose flour
• ⅓ cup vegetable oil
• ¾ cup buttermilk, room temperature
• ⅔ cup sour cream, room temperature
• ½ cup lemon juice
• ¼ cup heavy cream
• 1 tbsp vanilla extract
• 1 tsp lemon extract
• 1 drop yellow gel coloring
• Zest of 3 lemons (about 3 tbsps)
• 1 pinch salt

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Instructions

1. Prepare Pan: Warm oven to 325°F. Coat 9×13-inch sheet pan with shortening and flour to prevent adhesion.
2. Craft Shortbread Base: Pulverize cookies into fine powder. Blend with melted butter and salt until cohesive, then press firmly into pan creating a compact foundation.
3. Mix Cake Batter: Whisk liquid ingredients thoroughly, then gently fold in cake mix until just combined. Avoid overmixing to maintain delicate texture.
4. Bake Cake Layer: Pour batter over shortbread crust, spreading evenly. Bake 28-30 minutes until toothpick emerges clean. Allow complete cooling at room temperature.
5. Create Lemon Curd: Combine egg yolks, sugar, lemon juice, and zest in saucepan. Whisk continuously over medium heat for 6 minutes until thickened. Remove from heat, incorporate butter, then strain through fine-mesh sieve.
6. Whip Buttercream: Using stand mixer, aerate butter until fluffy. Introduce salt, vanilla, lemon extracts, and cream. Gradually fold in powdered sugar until silky. Adjust consistency with additional cream if needed.
7. Assemble Cake: Once cooled, generously spread buttercream across cake surface. Delicately fill with lemon curd. Optionally pipe decorative borders and garnish with crushed shortbread crumbs.

Notes

• Precision Matters: Use exactly measured ingredients for consistent cake texture and flavor profile.
• Temperature Control: Ensure all ingredients are at room temperature before mixing to guarantee smooth batter and perfect rise.
• Gentle Mixing Technique: Stir cake batter minimally to prevent tough, dense cake; stop mixing when ingredients are just combined.
• Cooling is Crucial: Allow cake to cool completely before adding lemon curd and buttercream to prevent melting and sliding.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 460
• Sugar: 65 g
• Sodium: 210 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 105 mg