Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust Bliss

Oh my goodness, let me tell you about my absolute favorite dessert: Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust! This delightful treat combines the buttery richness of a shortbread crust with a zesty lemon cake and a creamy lemon curd that just bursts with flavor. Trust me, one bite and you’ll be hooked! I remember the first time I made this cake for a summer picnic. As soon as I set it out on the table, friends and family couldn’t help but flock to it, drawn in by the bright, sunny color and that irresistible lemon aroma wafting through the air.

The blend of textures and flavors is simply magical. You get that crumbly, melt-in-your-mouth shortbread bottom, followed by the light and airy lemon cake, and then a luscious layer of lemon curd topped with velvety buttercream. Each slice is a taste of summer, whether it’s sunny or not! Honestly, it’s the perfect dessert to bring a little sunshine into your day, and I can’t wait for you to experience it too!

Ingredients List

To create this heavenly Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust, you’ll need the following ingredients. Trust me, gathering these goodies will make your kitchen smell incredible!

• Shortbread Crust:
  • 3 cups shortbread cookie powder (about 11–15 oz cookies pulsed into fine powder)
  • 5 tablespoons unsalted butter, melted
  • 1 pinch salt
• Cake:
  • Zest of 1 fresh lemon (about 1 tablespoon)
  • 3/4 cup buttermilk, at room temperature
  • 2/3 cup sour cream, at room temperature
  • 3 whole eggs, at room temperature
  • 1 egg white, at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon extract (optional, but it really amps up that lemon flavor!)
  • 1/3 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 15.25 oz box lemon cake mix
• Lemon Curd:
  • 3 egg yolks
  • 1 whole egg
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 2 lemons (about 2 tablespoons)
  • 4 tablespoons unsalted butter
• Lemon Buttercream:
  • 1 1/2 cups unsalted butter, softened
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 1/4 cup heavy cream
  • 6–7 cups powdered sugar (add more or less depending on your desired sweetness)
  • 1 drop yellow gel coloring (for that cheerful lemony hue!)
• Shortbread Crumble (for topping):
  • 1 cup shortbread cookies, crumbled

Make sure you have everything on hand, and let’s get ready to create a slice of sunshine together!

How to Prepare Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust

Now that we have all our ingredients gathered, let’s dive into the exciting process of making this Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust! I promise, it’s easier than you might think. Follow along, and soon you’ll have a stunning cake that’s bursting with flavor!

Preparing the Shortbread Crust

First, let’s get that delicious shortbread crust ready. It’s super simple! Start by grabbing your food processor and pulsing the shortbread cookies into a fine powder. You’ll need about 3 cups of this cookie powder, which is roughly 11 to 15 ounces of cookies. Once you have that, melt 5 tablespoons of unsalted butter and mix it with a pinch of salt. Combine the cookie powder with the melted butter in a large bowl and mix until it resembles wet sand.

Next, press this mixture evenly into the bottom of a 9×13 inch baking pan. Make sure it’s nice and compact, so it forms a sturdy base for our cake. The best part? You don’t need to pre-bake it! Just set it aside while we move on to the cake.

Making the Lemon Cake

Now, let’s whip up that zesty lemon cake! In a large mixing bowl, whisk together the zest of one fresh lemon, 3/4 cup of buttermilk, 2/3 cup of sour cream, 3 whole eggs, 1 egg white, 1 tablespoon of vanilla extract, and if you’re feeling adventurous, add in 1 teaspoon of lemon extract for an extra punch of flavor.

Once everything is combined, it’s time to add the dry ingredients! Gently sift in the 15.25 oz box of lemon cake mix and 1/4 cup of all-purpose flour. Here’s a little tip: fold the cake mix into the wet ingredients rather than vigorously mixing it. This will help keep the cake light and fluffy, avoiding any tough texture. You want just combined – a few flour streaks are perfectly fine!

Now, pour that luscious batter over your prepared shortbread crust and pop it in the oven at 325°F for about 28 to 30 minutes. Keep an eye on it; it’s done when the edges start to pull away from the pan and a toothpick inserted in the center comes out clean. Once baked, let it cool completely in the pan.

Preparing the Lemon Curd

While your cake is cooling, let’s make that rich lemon curd. In a medium saucepan over medium heat, whisk together 3 egg yolks, 1 whole egg, 3/4 cup of granulated sugar, 1/2 cup of freshly squeezed lemon juice, and the zest of 2 lemons. Stir continuously for about 6 minutes until it thickens up nicely. You’ll know it’s ready when it coats the back of a spoon.

Once thickened, remove the pan from the heat and stir in 4 tablespoons of unsalted butter until it melts and combines smoothly. Now, to ensure your lemon curd is silky, strain it through a fine mesh sieve to remove any zest. Cover the curd with plastic wrap directly on its surface to prevent a skin from forming, and refrigerate it until it’s cold and ready to use!

Making the Lemon Buttercream

Now for the dreamy lemon buttercream! In your stand mixer, beat 1 1/2 cups of softened unsalted butter until it’s light and fluffy – you’re looking for a pale, airy texture here. Then, add in a pinch of salt, 1 teaspoon of lemon extract, 1 tablespoon of vanilla extract, and 1/4 cup of heavy cream. Mix until combined.

Gradually add in 6 to 7 cups of powdered sugar, half a cup at a time, until you reach your desired sweetness and consistency. If it gets too thick, don’t be afraid to add a splash more cream! You want that buttercream to be spreadable but still hold its shape. Finally, whip it on high for one minute and then low for 30 seconds to remove any pesky air bubbles.

Assembling the Cake

Now comes the fun part – assembling our Lemon Bar Sheet Cake! Once your cake has cooled completely, spread most of the buttercream in a flat layer over the top. Then, using a 1M piping tip, pipe 1 1/2 cups of buttercream in long lines across the cake. This creates beautiful textures and allows for filling in gaps later.

Now, fill those gaps with your chilled lemon curd, spreading it gently to avoid disturbing the buttercream. Finally, sprinkle crumbled shortbread cookies on top for that extra crunch and a lovely presentation. And there you have it – a gorgeous Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust that’s sure to impress!

Nutritional Information

When it comes to enjoying a slice of this Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust, it’s always good to know what you’re indulging in! Here are the estimated nutritional values per serving (1 piece):

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

Keep in mind that these values can vary based on specific ingredients and portion sizes, but it gives you a pretty good idea of what to expect. Enjoy every delightful bite!

Why You’ll Love This Recipe

• Quick Preparation: This Lemon Bar Sheet Cake comes together in no time, making it perfect for last-minute gatherings or potlucks!
• Delightful Flavor: The combination of zesty lemon, buttery shortbread, and creamy buttercream creates a flavor explosion that will have everyone asking for seconds.
• Visually Stunning: With its vibrant yellow hues and lovely textures, this cake is not just a treat for the taste buds but also a feast for the eyes!
• Versatile Dessert: Perfect for any occasion, whether it’s a sunny picnic, a birthday celebration, or just because you deserve a sweet treat!
• Make-Ahead Friendly: You can prepare the lemon curd and buttercream in advance, saving you time on the day of serving!

Tips for Success

Alright, let’s make sure your Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust turns out absolutely perfect! Here are some of my tried-and-true tips to help you avoid common pitfalls and create a dessert that’ll wow everyone.

• Use Room Temperature Ingredients: This is key for achieving a smooth batter and fluffy buttercream. Make sure your eggs, buttermilk, and sour cream are at room temperature before you start mixing. Trust me, it makes a noticeable difference!
• Don’t Overmix the Batter: When you’re folding in the lemon cake mix, be gentle! Overmixing can lead to a tough cake. Just mix until you see no more dry flour – a few lumps are perfectly fine!
• Check for Doneness: Keep an eye on your cake as it bakes. I always start checking a few minutes before the suggested time. Look for the edges pulling away from the pan and a toothpick coming out clean. If it’s not quite there, give it a couple more minutes!
• Chill the Lemon Curd: Allowing your lemon curd to chill properly not only enhances the flavor but also helps it set nicely. Cover it with plastic wrap directly on the surface to avoid that pesky skin forming.
• Buttercream Consistency: If your buttercream seems too thick, don’t hesitate to add a splash more heavy cream to loosen it up. You want it to be spreadable but still hold its shape when piped.
• Let the Cake Cool Completely: Patience is key! Make sure your cake is completely cool before spreading the buttercream. If it’s warm, the buttercream will melt right off, and we don’t want that!
• Store Properly: Keep any leftovers in an airtight container in the fridge. It’ll stay fresh for up to 3-4 days. Just know that the flavors will deepen and get even better with time!
• Experiment with Flavors: Feel free to get creative! You can add different citrus flavors to the curd or even try mixing in fresh berries for a fun twist!

With these tips in your back pocket, you’re all set to create a stunning and delicious Lemon Bar Sheet Cake that will steal the show at any gathering. Enjoy every moment of baking, and don’t forget to taste along the way!

Variations of Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust

Now that you’ve mastered the basic Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust, let’s have some fun with variations! This cake is super versatile, and you can easily switch things up to keep it fresh and exciting. Here are a few delightful ideas to inspire your creativity:

• Orange or Lime Twist: Swap out the lemon juice and zest for fresh orange or lime juice and zest! It’ll give you a whole new flavor profile that’s equally refreshing. Just imagine a bright orange cake with a creamy orange curd!
• Berry Bliss: Fold in fresh raspberries or blueberries into the cake batter for a burst of fruity goodness. You can also layer some berry jam between the cake and buttercream for added sweetness and a pop of color!
• Coconut Cream Dream: Add shredded coconut to your shortbread crust for a tropical twist! You can also mix some coconut cream into the buttercream for a luscious coconut-flavored topping.
• Chocolate Drizzle: For the chocolate lovers, a drizzle of melted dark chocolate over the top can take this cake to a whole new level. You could even mix some cocoa powder into the buttercream for a chocolate lemon buttercream combo!
• Herbal Infusion: Try adding fresh herbs like basil or mint to your lemon curd for an unexpected but delicious twist. The herbaceous notes will complement the tangy lemon beautifully!
• Nutty Crunch: Incorporate crushed nuts, like almonds or pistachios, into the buttercream or sprinkle them on top of the cake for added texture and flavor. It adds a nice crunch that contrasts wonderfully with the creamy layers.
• Layered Delight: Instead of a single layer, consider making this cake as a layered cake! Bake it in two round pans, stack them with lemon curd and buttercream in between, and finish with a generous topping of crumbled shortbread. Talk about stunning!

These variations will not only keep your taste buds dancing but also impress your friends and family with every new version you create. So go ahead, get creative in the kitchen, and let your imagination run wild with this delightful Lemon Bar Sheet Cake!

Storage & Reheating Instructions

Storing your Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust correctly is key to keeping it fresh and delicious! Here’s how to do it:

First off, let the cake cool completely before you store it. Once it’s cool, you can cover it with plastic wrap or aluminum foil. If you want to keep it extra fresh, pop it into an airtight container. This will help maintain the moisture and flavor. You can store it in the fridge for up to 3-4 days.

Now, if you find yourself with leftover lemon curd, it can be stored in a separate container in the refrigerator as well. Just remember to cover it with plastic wrap directly on the surface to prevent it from forming a skin.

When it comes to reheating, I recommend doing it gently to avoid any unwanted texture changes. You can slice a piece and pop it in the microwave for about 10-15 seconds. This will warm it up just enough to enjoy the flavors without compromising the delightful buttercream or lemon curd layers. Just be careful not to overheat it, or you’ll end up with a melty mess!

If you prefer it at room temperature, simply take the cake out of the fridge and let it sit for about 15-20 minutes before serving. This will bring back that lovely texture and flavor, making each bite as delightful as when it was first made!

With these simple storage and reheating tips, you can savor your Lemon Bar Sheet Cake for days to come. Enjoy every delicious bite!

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