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.
Ingredients
Scale
- 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
Instructions
- Prepare Pan: Warm oven to 325°F. Coat 9×13-inch sheet pan with shortening and flour to prevent adhesion.
- 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.
- Mix Cake Batter: Whisk liquid ingredients thoroughly, then gently fold in cake mix until just combined. Avoid overmixing to maintain delicate texture.
- Bake Cake Layer: Pour batter over shortbread crust, spreading evenly. Bake 28-30 minutes until toothpick emerges clean. Allow complete cooling at room temperature.
- 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.
- 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.
- 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