Easy Lemon Bliss Sheet Cake Recipe: A Zesty Summer Treat

Lemon bliss sheet cake brings sunshine right onto your dessert plate with its vibrant, zesty essence.

Tangy citrus notes dance through a soft, pillowy canvas that promises pure delight.

Light and refreshing, this cake changes ordinary afternoons into moments of sweet celebration.

Its bright flavor profile captures the essence of summer in every single bite.

Moist crumb and delicate texture create a dessert that feels simultaneously elegant and comfortably familiar.

Layers of bright, sunny flavor make this cake a crowd-pleasing marvel that appeals to all palates.

Perfect for gatherings or quiet personal indulgence, this recipe promises a slice of pure happiness.

What’s Special About Lemon Bliss Sheet Cake

• Craft Effortless Deliciousness: This lemon bliss sheet cake transforms simple ingredients into a stunning dessert with minimal baking skills required, making it perfect for novice and experienced bakers alike.
• Texture Symphony: The recipe delivers a delightful contrast between the crumbly shortbread crust, soft cake layer, silky lemon curd, and creamy buttercream, creating a multi-dimensional sensory experience in every bite.
• Zesty Flavor Explosion: Bright, tangy lemon elements weave through the entire dessert – from the cake to the curd to the buttercream – providing a refreshing and intense citrus profile that awakens taste buds and feels like a sunny day on a plate.
• Impressive Party Showstopper: Despite being simple to prepare, this sheet cake looks professionally crafted, making it ideal for gatherings, potlucks, and celebrations where you want to wow guests without spending hours in the kitchen.

Everything You Need for Lemon Bliss Sheet Cake

• Shortbread Cookies: Classic sweet base for the crust with a buttery, crumbly texture.
• Unsalted Butter: Helps bind the cookie crumbs and creates a rich, smooth foundation.
• Salt: Enhances the overall flavor and balances the sweetness.

• Large Eggs: Provide structure and moisture to the cake.
• Sour Cream: Adds tanginess and helps create a tender crumb.
• Vegetable Oil: Ensures a moist and soft cake texture.
• Lemon Zest: Provides intense, fresh lemon flavor.
• Lemon Juice: Adds bright, citrusy notes to the cake.
• Boxed Cake Mix: Convenient base for quick and consistent cake texture.

• Egg Yolks: Creates a rich, smooth custard base.
• Granulated Sugar: Sweetens and helps thicken the curd.
• Lemon Juice: Provides bright, tangy citrus flavor.
• Lemon Zest: Adds intense lemon essence.
• Unsalted Butter: Gives a smooth, creamy finish to the curd.

• Unsalted Butter: Creates a smooth, creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps stabilize the frosting.
• Heavy Cream: Adjusts the consistency and adds richness.
• Vanilla Extract: Enhances overall flavor profile.
• Lemon Extract: Boosts lemon flavor.
• Salt: Balances the sweetness.

Steps to Make Lemon Bliss Sheet Cake

Step 1: Prepare Baking Pan

Grease a 9×13 inch sheet pan with shortening and dust with flour to prevent sticking. Preheat oven to 325°F.

Step 2: Create Shortbread Crust

• Crush shortbread cookies into fine powder
• Measure of cookie powder
• Ingredients
• Cookie powder
• Melted butter
• Salt

Mix melted butter and salt into cookie powder until fully combined.

Step 3: Form Crust Base

Press the cookie mixture evenly into the prepared sheet pan, creating a smooth, compact layer.

Step 4: Mix Cake Batter

• Combine wet ingredients using a hand whisk
• Sift cake mix into the wet ingredients
• Gently stir until ingredients are fully incorporated

Step 5: Bake Cake

Pour batter directly over the shortbread crust. Bake for 28-30 minutes. Allow cake to cool completely.

Step 6: Craft Lemon Curd

• Combine egg yolks
• Sugar
• Lemon juice
• Lemon zest

Whisk mixture for about 6 minutes until it thickens. Remove from heat, stir in butter until melted. Strain and let cool.

Step 7: Whip Lemon Buttercream

• Whip butter until light and fluffy
• Add salt
• Mix in extracts
• Incorporate cream
• Slowly add powdered sugar
• Add food coloring

Adjust consistency with additional cream if needed.

Step 8: Assemble Cake

• Spread buttercream over completely cooled cake
• Pipe decorative designs
• Fill with lemon curd
• Sprinkle with shortbread crumble

Enjoy your delightful Lemon Bliss Sheet Cake!

Lemon Bliss Sheet Cake Baking Tips

• Crush Cookies Perfectly: Use a food processor to create uniform, fine cookie crumbs for an even, crisp shortbread crust that won’t crumble when slicing.
• Prevent Lumpy Batter: Sift the cake mix through a fine-mesh strainer to eliminate clumps and ensure a smooth, consistent cake texture.
• Control Lemon Curd Thickness: Continuously whisk the curd mixture to prevent scorching and achieve a silky, spreadable consistency that’s not too runny.
• Buttercream Brilliance: Soften butter at room temperature for 30 minutes before whipping to create a light, airy frosting that spreads smoothly.
• Chill for Clean Cuts: Refrigerate the assembled cake for 30 minutes before serving to help the layers set and make slicing crisp and clean.

Storage Advice for Lemon Bliss Sheet Cake Leftovers

• Refrigeration: Carefully transfer leftover cake to an airtight container with a tight-fitting lid. Store in the refrigerator for up to 5 days to maintain freshness and prevent drying out. Cover the cake loosely with plastic wrap before sealing the container to protect the buttercream and lemon curd.
• Freezing: Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to preserve the cake’s delicate texture and flavor.
• Reheating: Bring refrigerated cake to room temperature for about 30 minutes before serving. Avoid microwaving, which can make the cake tough and dry.

Drinks and Dishes to Pair with Lemon Bliss Sheet Cake

• Zesty Wine Companion: Pair this lemon bliss cake with a crisp Sauvignon Blanc or Pinot Grigio. These light, citrusy wines complement the cake’s bright lemon flavors and cut through the rich buttercream.
• Tea Time Delight: Serve alongside Earl Grey tea or lavender-infused chamomile. The floral and bergamot notes beautifully enhance the cake’s lemony brightness and provide a sophisticated afternoon treat.
• Creamy Coffee Match: Enjoy with a smooth cappuccino or vanilla latte. The coffee’s creamy texture balances the cake’s tartness, while the sweet milk foam echoes the buttercream’s richness.
• Sparkling Celebration: Complement with prosecco or champagne. The bubbly’s effervescence cuts through the cake’s sweetness, creating a festive and elegant dessert experience.

Easy Variants of Lemon Bliss Sheet Cake

• Zesty Citrus Remix: Swap lemon for a blend of orange and lime zest, creating a vibrant tropical flavor profile that brightens the classic shortbread cake.
• Berry Burst Edition: Incorporate fresh raspberries or blueberries into the cake batter and top with a fruity compote for a colorful summer-inspired version.
• Lavender Lemon Dream: Infuse the buttercream and cake with dried lavender, adding a delicate floral note that complements the tangy lemon undertones.
• Coconut Tropical Transformation: Mix shredded coconut into the shortbread crust and garnish with toasted coconut flakes for a rich, exotic texture and taste.

Lemon Bliss Sheet Cake Recipe

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4.6 from 27 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Lemon bliss sheet cake delivers a zesty sunshine slice of happiness straight from Mediterranean kitchens. Creamy citrus layers mingle with delicate crumb, promising pure indulgence with each refreshing forkful you’ll savor.

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Ingredients

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Lemon Bliss Sheet Cake Ingredients:

Primary Ingredients:

• 1 15.25 ounces (432 grams) lemon cake mix (Duncan Hines preferred)
• 3 whole eggs, room temperature
• 1 egg white, room temperature
• 3 cups shortbread cookie powder
• 1 ½ cups unsalted butter, softened
• 3 egg yolks
• 1 whole egg

Liquid and Flavor Ingredients:

• 5 Tablespoons unsalted butter, melted
• ⅓ cup vegetable oil
• ¾ cup buttermilk, room temperature
• ⅔ cup sour cream, room temperature
• ½ cup lemon juice
• ¼ cup heavy cream
• 1 Tablespoon vanilla extract
• 1 teaspoon lemon extract
• 1 drop yellow gel coloring

Dry and Supplementary Ingredients:

• 6–7 cups powdered sugar
• ¾ cup granulated sugar
• ¼ cup all-purpose flour
• 1 cup shortbread cookies, crumbled
• Zest of 3 lemons (about 3 Tablespoons)
• 1 pinch salt

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Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9×13-inch (23×33 cm) sheet pan with shortening and dust with flour to prevent sticking.
2. Create the shortbread crust by crushing approximately of cookies into a fine powder. Measure of the cookie powder into a mixing bowl.
3. Incorporate melted butter and salt into the cookie powder, stirring until the mixture becomes a uniform, fine crust.
4. Evenly press the crust mixture into the prepared sheet pan, ensuring a smooth, compact layer.
5. For the cake batter, whisk together all liquid ingredients thoroughly, then gently sift in the cake mix.
6. Stir the batter until ingredients are just combined, avoiding overmixing.
7. Pour the cake batter directly over the prepared shortbread crust, spreading it evenly.
8. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the cake to cool completely at room temperature.
10. Prepare the lemon curd by combining egg yolks, sugar, lemon juice, and zest in a medium saucepan over medium heat.
11. Continuously whisk the mixture for approximately 6 minutes, or until it begins to thicken and coat the back of a spoon.
12. Remove from heat and stir in butter until fully melted and incorporated.
13. Strain the lemon curd through a fine-mesh sieve and let it cool to room temperature.
14. For the buttercream, use a stand mixer to whip butter until light and fluffy.
15. Add salt, vanilla and lemon extracts, and cream to the whipped butter.
16. Gradually incorporate powdered sugar, mixing until smooth and creamy.
17. Adjust the buttercream’s consistency with additional cream if needed.
18. Add food coloring to achieve desired shade.
19. Once the cake is completely cooled, spread the buttercream evenly across the surface.
20. Pipe decorative borders or designs with remaining buttercream if desired.
21. Carefully fill the cake with cooled lemon curd.
22. Sprinkle additional crushed shortbread cookies over the top for texture and garnish.

Notes

• Create a sturdy, crumbly shortbread base by pulsing cookies into fine powder for maximum texture and flavor.
• Ensure even baking by using a precise oven temperature of 325°F and greasing the pan thoroughly to prevent sticking.
• Mix cake batter gently to maintain a light, tender crumb and avoid overworking the ingredients.
• Develop rich lemon curd by whisking continuously and removing from heat at the right moment to prevent curdling.
• Achieve silky smooth buttercream by whipping butter until light and adjusting consistency with cream as needed.
• Elevate presentation by layering lemon curd, buttercream, and shortbread crumble for a stunning visual and taste experience.

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

Nutrition

• Serving Size: 12
• Calories: 542 kcal
• Sugar: 48 g
• Sodium: 220 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 52 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 125 mg