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.
Ingredients
Scale
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
Instructions
- 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.
- Create the shortbread crust by crushing approximately of cookies into a fine powder. Measure of the cookie powder into a mixing bowl.
- Incorporate melted butter and salt into the cookie powder, stirring until the mixture becomes a uniform, fine crust.
- Evenly press the crust mixture into the prepared sheet pan, ensuring a smooth, compact layer.
- For the cake batter, whisk together all liquid ingredients thoroughly, then gently sift in the cake mix.
- Stir the batter until ingredients are just combined, avoiding overmixing.
- Pour the cake batter directly over the prepared shortbread crust, spreading it evenly.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely at room temperature.
- Prepare the lemon curd by combining egg yolks, sugar, lemon juice, and zest in a medium saucepan over medium heat.
- Continuously whisk the mixture for approximately 6 minutes, or until it begins to thicken and coat the back of a spoon.
- Remove from heat and stir in butter until fully melted and incorporated.
- Strain the lemon curd through a fine-mesh sieve and let it cool to room temperature.
- For the buttercream, use a stand mixer to whip butter until light and fluffy.
- Add salt, vanilla and lemon extracts, and cream to the whipped butter.
- Gradually incorporate powdered sugar, mixing until smooth and creamy.
- Adjust the buttercream’s consistency with additional cream if needed.
- Add food coloring to achieve desired shade.
- Once the cake is completely cooled, spread the buttercream evenly across the surface.
- Pipe decorative borders or designs with remaining buttercream if desired.
- Carefully fill the cake with cooled lemon curd.
- 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