Lemon Bar Sheet Cake with Curd: 5 Reasons to Love It

Oh my goodness, have I got a treat for you! This Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust is a total game-changer. Picture this: a buttery, melt-in-your-mouth shortbread crust that serves as the perfect foundation for a luscious, creamy lemon curd layered on top of a fluffy cake. It’s like sunshine on a plate! I can’t help but smile every time I take a bite. The tartness of the lemon curd dances beautifully with the sweetness of the buttercream frosting, making it an absolute delight for any lemon lover.

Every time I whip this cake up, it takes me back to summer picnics with family, where the laughter flowed as freely as the lemonade. My aunt would always bring her famous lemon bars, but I wanted to create something that could serve a crowd and still wow their taste buds. This recipe not only does that but also brings a little bit of nostalgia with every slice. Trust me, you’re going to love how easy it is to make and how gorgeous it looks on the dessert table. Let’s dive into the details so you can impress your friends and family with this zesty masterpiece!

Ingredients List

Let’s gather everything we need to make this scrumptious Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust. You’re going to want to make sure you have all these ingredients prepped and ready to go. Here’s what you’ll need:

• Shortbread Crust:
  • 3 cups shortbread cookie powder (about 11–15 oz cookies pulsed into a fine powder)
  • 5 tablespoons unsalted butter, melted
  • 1 pinch salt
• Cake:
  • Zest of 1 fresh lemon (about 1 tablespoon)
  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream, room temperature
  • 3 whole eggs, room temperature
  • 1 egg white, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon extract (optional, but it enhances the 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 lemon juice (freshly squeezed is best!)
  • 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
  • 1 drop yellow gel coloring (for that lovely lemony hue!)
• Shortbread Crumble (for topping):
  • 1 cup shortbread cookies, crumbled

Make sure to have everything measured out and ready to go, as it makes the process so much smoother! Happy baking!

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

Now, let’s get down to the delicious details of preparing this Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust. Don’t worry; it’s easier than it sounds, and I’ll walk you through each step!

Preparing the Shortbread Crust

First things first, let’s whip up that buttery shortbread crust! Start by prepping your 9×13 pan with a little shortening and flour to ensure the cake releases easily later on. You’ll want to preheat your oven to 325°F, too. Now, take those shortbread cookies and pulse them into a fine powder. Measure out 3 cups – this is going to give us that rich, buttery base.

In a mixing bowl, combine the shortbread cookie powder with 5 tablespoons of melted unsalted butter and a pinch of salt. Mix it all together until it resembles wet sand. Then, press this mixture evenly into the bottom of your prepared pan. No need to pre-bake it; this crust is perfect just the way it is!

Creating the Cake Batter

Next up is the cake batter! 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 want a little extra zing, add in 1 teaspoon of lemon extract. Make sure everything is at room temperature – it helps with mixing!

Once that’s all blended, sift in the 15.25 oz box of lemon cake mix and 1/4 cup of all-purpose flour. Gently fold the mixture until it’s just combined. You don’t want to overmix here; we’re aiming for a fluffy texture, so be gentle!

Baking the Cake

Now, pour that beautiful batter over your shortbread crust. It’ll spread out nicely. Pop it in the preheated oven and bake for about 28–30 minutes. Keep an eye on it; you’ll know 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 on a wire rack before adding any toppings. This is crucial – trust me, you don’t want warm cake with cold lemon curd!

Making the Lemon Curd

While your cake cools, let’s make that tangy lemon curd! In a saucepan over medium heat, whisk together 3 egg yolks, 1 whole egg, 3/4 cup of granulated sugar, 1/2 cup of lemon juice, and the zest of 2 lemons. Keep whisking until the mixture thickens up, which should take about 6 minutes. You’re looking for a custard-like consistency.

Once thickened, remove it from the heat and stir in 4 tablespoons of unsalted butter until melted. Here’s a little tip: strain the curd to remove the zest if you prefer a smooth finish. Just pour it through a fine-mesh sieve! Cover it with plastic wrap directly on the surface to prevent a skin from forming, and pop it in the fridge until it’s nice and cold.

Preparing the Lemon Buttercream

Alright, let’s whip up some heavenly lemon buttercream! In a stand mixer, beat 1 1/2 cups of softened unsalted butter until it’s light and fluffy. Add in a pinch of salt, 1 teaspoon of lemon extract, 1 tablespoon of vanilla extract, and 1/4 cup of heavy cream. Gradually add in 6 to 7 cups of powdered sugar, one half-cup at a time, mixing until it’s well combined. Don’t forget that drop of yellow gel coloring for that cheerful lemon hue! If your buttercream is too thick, just add a splash more cream until you reach the desired consistency.

Assembling the Cake

Now comes the fun part – assembling your cake! Spread most of the buttercream in a flat layer over the cooled cake. Then, grab a piping bag fitted with a 1M tip and pipe about 1 1/2 cups of buttercream in long lines across the top. Fill in the gaps with that luscious lemon curd you made earlier. Finally, sprinkle some crumbled shortbread cookies on top for that added crunch and sweetness. Voila! Your beautiful Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust is ready to shine on the dessert table!

Nutritional Information

Let’s talk about the nutritional side of our delightful Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust. This cake is a delicious treat, and while I believe in enjoying desserts, it’s always good to know what you’re indulging in!

Based on typical ingredients, here’s an estimate of the nutritional values per slice (serving size: 1 slice):

• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg

Keep in mind that these values can vary depending on specific brands of ingredients you use, so it’s always a good idea to check the labels if you’re keeping track of your intake. Enjoy every zesty bite guilt-free!

FAQ Section

Got questions about this Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust? No worries! I’ve got you covered with some of the most common queries I get. Let’s dive in!

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better after a day in the fridge as the flavors meld beautifully. Just store it in an airtight container to keep it fresh. You can make the cake and the lemon curd in advance, then assemble it the day you plan to serve it. It’s a perfect make-ahead dessert for gatherings!

What’s the best way to store leftovers?

To keep your Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust fresh, store it in an airtight container in the fridge. It should last for about 3-4 days. Just be sure to let it come to room temperature a bit before serving for the best flavor and texture!

Can I use a different type of cake mix?

Sure thing! While I love the lemon cake mix for that zesty flavor, you can substitute it with a vanilla cake mix if you prefer a more subtle cake. Just know that the lemon flavor of the cake will be less pronounced, so maybe add a little extra lemon zest to the batter to keep the spirit alive!

What if I don’t have buttermilk?

No problem at all! If you don’t have buttermilk on hand, you can easily make a substitute. Just add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill it with regular milk until you reach 3/4 cup. Let it sit for about 5 minutes, and you’re good to go!

Can I freeze this cake?

Yes! You can freeze the cake, but I recommend doing so before adding the lemon curd and buttercream. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and it should be good for about 2-3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and then add your toppings!

Is there a way to make this recipe gluten-free?

You bet! To make a gluten-free version of this cake, use a gluten-free cake mix and ensure your shortbread cookies are also gluten-free. The rest of the ingredients are naturally gluten-free, but always double-check the labels!

Hope this FAQ section makes your baking experience easier and more enjoyable! If you have any other questions, feel free to reach out. Now, let’s get baking and make some lemony magic happen!

Why You’ll Love This Recipe

• Incredible Flavor: The combination of zesty lemon curd and buttery shortbread creates a flavor explosion that’s both refreshing and satisfying.
• Easy to Make: With straightforward steps and simple ingredients, this recipe is perfect for both novice bakers and seasoned pros!
• Perfect for Sharing: This sheet cake serves a crowd, making it ideal for parties, picnics, or any gathering where you want to impress.
• Gorgeous Presentation: The layers of lemon curd and frosting, topped with crumbled shortbread, make for a stunning dessert that looks as good as it tastes.
• Versatile Treat: Whether it’s a sunny summer day or a cozy winter afternoon, this cake is perfect for any occasion.
• Make Ahead: It’s a great make-ahead dessert, and the flavors get even better after a day in the fridge!

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 tried-and-true tips I’ve gathered over the years:

Room Temperature Ingredients Are Key

Make sure your eggs, buttermilk, and sour cream are at room temperature before you start mixing. This helps create a smoother batter and ensures everything blends beautifully. If you forget to take them out in advance, no worries! Just let the eggs sit in warm water for a few minutes, and it’ll do the trick.

Don’t Overmix the Batter

When you add the cake mix to the wet ingredients, be gentle! Overmixing can lead to a dense cake, and we want that light, fluffy texture. Just fold until you see no dry streaks. It’s okay if there are a few lumps; they’ll bake out!

Watch the Baking Time

Every oven is different, so keep an eye on your cake as it bakes. Start checking at the 25-minute mark if you’re unsure. The cake should be set and spring back slightly when you touch it, and a toothpick should come out clean. If it’s not quite done, give it a few more minutes. Better to be safe than sorry!

Cool Completely Before Layering

This one’s super important! Let your cake cool completely in the pan on a wire rack before adding the lemon curd and buttercream. If you skip this step, the toppings might melt and slide off, and nobody wants that mess. Trust me, patience pays off!

Use a Fine-Mesh Sieve for the Lemon Curd

When making the lemon curd, straining it through a fine-mesh sieve will give you that silky-smooth texture. It’s worth the tiny extra step! Plus, you won’t have any pesky zest bits to deal with in the final product.

Keep Your Tools Ready

Having the right tools on hand makes all the difference. A good stand mixer will save your arms when whipping up that buttercream. And a piping bag with a 1M tip makes decorating a breeze. If you don’t have a piping bag, a zip-top bag with the corner snipped off works just as well!

Don’t Be Afraid to Experiment!

If you feel adventurous, try adding a bit of fresh fruit on top or swapping out some of the lemon curd for a berry compote. The beauty of this cake is its versatility! Just remember to keep the balance of flavors in mind.

With these tips in your back pocket, you’re all set to create a stunning Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust. Happy baking, and enjoy every zesty bite!

Serving Suggestions

Pairing your Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust with the right accompaniments can elevate the experience to a whole new level. Here are some delightful suggestions that will complement the cake beautifully:

• Fresh Berries: A medley of fresh strawberries, blueberries, and raspberries adds a burst of color and flavor. Their natural sweetness and slight tartness play perfectly with the lemony goodness of the cake.
• Whipped Cream: A dollop of lightly sweetened whipped cream on the side can add a creamy richness that balances the zesty cake. You could even infuse it with a hint of lemon extract for that extra zing!
• Iced Tea or Lemonade: Serve the cake with a refreshing glass of iced tea or homemade lemonade. The chilled, citrusy drinks mirror the flavors of the cake and keep things bright and cheerful.
• Fruit Sorbet: A scoop of lemon or raspberry sorbet can be an amazing palate cleanser. The icy texture and fruity flavors complement the cake while adding a light, refreshing touch.
• Chocolate Drizzle: For those who adore chocolate, a light drizzle of white chocolate or even dark chocolate over a slice can create a delightful contrast. Just be sure to use it sparingly to keep the lemon flavor front and center!
• Sliced Almonds: Sprinkle some toasted sliced almonds on top of the cake for a crunchy texture. They add a nice nutty flavor that pairs beautifully with the shortbread crust.

These serving suggestions will enhance your Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust and make it an even more delightful treat for your friends and family. Enjoy the fantastic combination of flavors and let the sunshine in!

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