Lemon Bliss Sheet Cake

This delightful Lemon Bliss Sheet Cake is a perfect blend of tangy lemon flavors, rich buttery shortbread, and creamy lemon curd. Whether for a family gathering or a special occasion, this cake is sure to impress.

Ingredients

Lemon 9×13 Sheet Cake with Shortbread Crust

• 3 cups shortbread cookie powder (11-15 oz pulsed into a powder and then 3 cups measured out)
• 5 tablespoons unsalted butter, melted
• 1 pinch salt
• 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)
• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 15.25 oz box Lemon Cake Mix (Duncan Hines is preferred)

Lemon Curd

• 3 egg yolks
• 1 whole egg
• 3/4 cup granulated sugar
• 1/2 cup 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
• 1 drop yellow gel coloring

Shortbread Crumble

• 1 cup shortbread cookies, crumbled

Directions

Lemon Cake with Shortbread Crust

1. Preparation:
   • Preheat your oven to 325°F (165°C).
   • Grease a 9×13 inch sheet pan with shortening and dust it with flour to prevent sticking.
2. Shortbread Crust:
   • Pulse about 15 oz of shortbread cookies into a fine powder.
   • Measure out 3 cups of the cookie powder into a bowl.
   • Add melted butter and a pinch of salt. Stir until well combined.
   • Press the mixture evenly into the prepared sheet pan. Set aside.
3. Lemon Cake:
   • In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, egg white, vanilla extract, lemon extract (if using), and vegetable oil.
   • Sift in the lemon cake mix and gently stir until fully incorporated.
   • Pour the batter over the shortbread crust in the sheet pan.
   • Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely in the pan.

Lemon Curd

1. Cooking:
   • In a medium saucepan over medium heat, combine the egg yolks, whole egg, granulated sugar, lemon juice, and lemon zest.
   • Whisk continuously as the mixture thickens, about 6 minutes.
   • Remove from heat and stir in the butter until fully melted.
   • Strain the curd through a fine mesh sieve to remove any lumps and allow it to cool completely.

Lemon Buttercream

1. Whipping:
   • In a stand mixer, whip the softened butter until light and fluffy.
   • Add the salt, lemon extract, vanilla extract, and heavy cream.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Add the yellow gel coloring and mix until the buttercream is smooth and creamy. If needed, adjust the consistency with additional cream.

Assembly

1. Decorating:
   • Once the cake is completely cool, spread a generous layer of lemon buttercream over the top.
   • Pipe decorative swirls or patterns on the cake using the remaining buttercream.
   • Fill the piped decorations with lemon curd.
   • Sprinkle the shortbread crumble over the top for added texture and flavor.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Calories: 530 kcal per serving
• Servings: 12

Enjoy this luscious Lemon Bliss Sheet Cake with its perfect combination of tangy lemon, creamy buttercream, and crumbly shortbread. It’s a delightful treat for any occasion!