You know those desserts that just scream “come gather around”? Large sheet cakes have always been that for my family, especially growing up here in Texas where we never met a potluck we didn’t want to bring something huge to! This bright, comforting classic, my Lemon Yogurt Sheet Cake, is baked in a big pan—just the way it should be. It’s unbelievably moist thanks to a little yogurt magic, and we top it all off with homemade, tangy lemon curd and the lightest Swiss meringue buttercream.
Honestly, this is the recipe I turn to when I need something special that doesn’t require me fussing over tiny layers. It’s simple, it feeds a crowd, and that sunshine-yellow flavor just makes everyone instantly happy. Trust me, this is the fresh, tender cake you’ve been waiting for!
Why This Lemon Yogurt Sheet Cake is Your New Favorite Baked Dessert Recipes
If you’re anything like me, you need dependable recipes that deliver big flavor without needing fancy techniques. This is why our Lemon Yogurt Sheet Cake rises to the top of my rotation! It’s the perfect addition to any collection of comfort-focused Baked Dessert Recipes.
- It stays incredibly moist for days—no dryness here!
- It bakes up beautifully in one large pan, making serving a breeze.
- The combination of lemon juice and yogurt gives it a wonderful tangy lift.
- It’s a guaranteed crowd-pleaser at potlucks or family dinners.
The Secret to a Tender Lemon Yogurt Sheet Cake
People always ask me how I keep sheet cakes from getting tough, and for this one, the answer is the Greek yogurt. Seriously, don’t skip it! The yogurt doesn’t dry out the cake like plain milk sometimes can.
It tenderizes the crumb while reacting perfectly with the leavening agents. It keeps everything light, soft, and delightfully springy. It’s the key to that truly delightful texture we are going for!
Ingredients for the Ultimate Lemon Yogurt Sheet Cake
Getting ready for this recipe is half the fun! Since we’re making three components—the cake, the bright curd, and the fluffy frosting—it helps to lay everything out so you aren’t scrambling when things start bubbling or whipping. Remember, the right preparation builds heaps of trust in your baking, so let’s use those exact measurements!
For the main cake batter, make sure those eggs are at room temperature; it makes such a difference for blending! We’ll need a good amount of fresh lemon juice, too. Before you start, remember to check out this great article on lemon refreshment ideas if you want to keep that citrus theme going!
Ingredients for the Lemon Curd
This curd is what takes the cake from “good” to “I need the recipe immediately” territory. You’ll need:
- 120g fresh lemon juice
- Zest of 2 lemons (don’t chop it too fine!)
- 100g granulated sugar
- 6 egg yolks
- 70g unsalted butter, cold and cut into small cubes
Ingredients for the Swiss Meringue Buttercream
This frosting is worth every single minute you spend whipping it! It’s surprisingly light.
- 125g egg whites, room temperature
- 200g granulated sugar
- ¼ tsp kosher salt
- 455g unsalted butter, cold and cut into small pieces (I mean small!)
- 1 tsp vanilla bean paste
- All of your beautifully cooled Lemon Curd
How to Prepare the Lemon Yogurt Sheet Cake: Easy Baking Recipes
Alright, let’s get down to the mixing! This whole process feels intimidating because there are three parts, but honestly, it’s just a series of very straightforward steps that make this one of the best Easy Baking Recipes out there. First things first: preheat your oven to 350°F (180°C). Don’t forget to grease and line that 9×13 pan with parchment paper, letting the paper ‘sling’ up the sides—that’s your safety handle for lifting it out later!
Whisk your dry stuff (flour, sugar, leaveners, salt) in one bowl. In another, gently whisk your wet ingredients—the room temperature eggs, oil, lemon juice, yogurt, and vanilla. Add the wet to the dry, mix just until incorporated with a spatula (don’t go crazy!), pour it into your prepared pan, and bake it for about 40 to 50 minutes. You know it’s done when a skewer comes out clean in the center. You must let it cool completely before decorating, seriously!
Making the Lemon Curd Filling
This requires a little supervision! We’re making curd over a double boiler, which just means a heatproof bowl sitting over simmering water—make sure the water doesn’t actually touch the bottom of your bowl, or you’ll end up with scrambled eggs, oops! Whisk all your curd ingredients together in that bowl. You need to whisk constantly until it gets thick enough to coat the back of a spoon. The moment you run your finger across that spoon and the line stays clear? That’s when you know!
It’s going to thicken more as it cools, so don’t overcook it. Once it chills in the fridge, if you want that super velvety texture for your filling, just push it through a fine-mesh sieve. It takes two seconds and makes a world of difference! For more simple recipes perfect for family nights, check out my ideas for Easy Family Dinner Recipes.
Whipping the Swiss Meringue Buttercream
This frosting is pure silk, but we have to be careful with the heat. Combine your egg whites, sugar, and salt in a heatproof bowl over that simmering water again. Heat it until it hits exactly 160°F (70°C) on a thermometer. That heat dissolves the sugar and gently pasteurizes the whites—it’s important for structure and safety!
Transfer that warm mixture to your stand mixer and whip it until it’s stiff and fluffy. Then, here’s the critical butter part: you have to add the cold, cubed butter in slowly, one piece at a time! It might get weird and look curdled right after you add the butter; please don’t panic! Keep mixing on high speed for about three minutes. I promise, it will come together into the smoothest, fluffiest cream you’ve ever made.
Assembling Your Lemon Yogurt Sheet Cake
Once that cake has cooled 100%—and I mean 100%, or your gorgeous buttercream will melt into a sad puddle—it’s time to frost! Once your buttercream is perfectly smooth with the curd incorporated, grab an offset spatula. You don’t need fancy piping for this sheet cake; just drop spoonfuls of the frosting all over the top.
Use your spatula in sweeping arcs to spread it out evenly. I love creating little peaks and swirls because it looks so wonderfully homemade. Then, you’re done! Slice it into squares and get ready for the compliments.
Tips for Success with Your Lemon Yogurt Sheet Cake
Baking this Lemon Yogurt Sheet Cake is usually a breeze, but I always have a couple of little pointers that my mom taught me that really seal the deal. First up: temperature is everything! Make absolutely sure those six eggs are sitting on the counter for at least an hour before you start mixing. Room temperature eggs emulsify so much better into that oil and yogurt mixture, giving you a silky smooth batter.
When you get to the buttercream stage, remember that cold butter is your friend, but it must go in slowly. If your mixer starts looking worried and curdled, just keep whipping! It sorts itself out, I promise. It’s the secret to that light, airy texture. For more reliability in your baking, check out my trusted Cream Cheese Banana Bread recipe—it uses similar principles of ingredient temp!
Ingredient Notes and Substitutions for This Lemon Yogurt Sheet Cake
Let’s talk quick swaps because pantry life happens! When you see Greek yogurt listed, please use the full-fat kind if you can. It has less water content, which keeps the cake wonderfully tender and less likely to fall apart. This is a key difference when you see this recipe compared to standard Baked Dessert Recipes.
Also, for the oil, I insist on a neutral oil like canola or vegetable oil. Don’t even think about using olive oil here; the flavor will clash horribly with that bright lemon! If you want more tips on flexible baking that still yields amazing results, take a peek at my go-to guide for the Banana Bread Recipe with Two Bananas.
Storage & Reheating Instructions for Homemade Desserts
Because we went to the trouble of making that beautiful Swiss meringue buttercream, we have to store this cake properly. You absolutely need to keep your finished Lemon Yogurt Sheet Cake in the refrigerator. It will last beautifully for about four days tucked into an airtight container. Make sure it’s covered well so that fridge air doesn’t dry out those lovely lemon flavors.
Now, since this is a cold dessert, you don’t really reheat it, but if you’re serving pieces straight from the fridge on a chilly night, let them sit on the counter for about 30 minutes before digging in. That little bit of warming lets the frosting soften up just right. These are the little secrets to keeping your Homemade Desserts tasting fresh!
If you want to make another easy treat that doesn’t even require the oven, you have to try my no-bake recipe for No-Bake Oreo Balls!
Serving Suggestions for Your Lemon Yogurt Sheet Cake
This bright cake is wonderful all by itself, but I always love making the serving moment a little extra special. Since the lemon flavor is so sunny, it pairs beautifully with something warm and slightly earthy, like a good cup of hot coffee or a crisp Earl Grey tea. It’s the perfect centerpiece for a weekend brunch!
If you’re serving this as an afternoon treat, toss some fresh raspberries or blueberries next to the slices on the plate. They add a gorgeous color contrast and another layer of light fruit flavor. For something truly decadent, you could even try a small side of caramelized apples—that warmth really plays up the zest! I always find that simple sides elevate even the most straightforward Baked Dessert Recipes.
Frequently Asked Questions About the Lemon Yogurt Sheet Cake
I always get questions about this Lemon Yogurt Sheet Cake because folks want to make sure they nail that perfect texture! Here are the things I hear most often when people are trying out this recipe for the first time. It’s a reliable choice, whether you’re looking for something zesty or trying to round out your collection of Baked Dessert Recipes.
Can I use store-bought lemon curd in this Lemon Yogurt Sheet Cake?
Oh, I know everyone is busy! Yes, you absolutely can use store-bought lemon curd if you are in a real rush. But and this is a big but—please check the ingredients! I recommend finding a good quality curd that uses real eggs and butter in its base. The curd is so prominent in the flavor profile here, so using a cheap jelly-like substitute just won’t give you that bright tang we get from the homemade version.
Is this cake suitable for other Oven Baked Recipes collections?
It certainly is! If you categorize your baking by method, this beautiful cake falls right into the Oven Baked Recipes category, of course. What I love about sheet cakes specifically is how scalable they are. You can easily double this recipe when you need desserts for a huge event, which is something you sometimes can’t do with finicky tiered cakes or delicate Pastry Recipes.
What is the best way to prevent the buttercream from separating?
Separation in Swiss Meringue Buttercream always happens when the temperature of the butter doesn’t match the temperature of the meringue mixture closely enough. My best tip is this: even if your butter feels soft enough, cut it into very small, uniform pieces before you start adding it at Step 13. If you’re having trouble, just stop the mixer, let it sit for five minutes to equalize the temps, and keep mixing slowly at first. It almost always comes back together! For more family favorites, don’t forget to check out my guides for easy snacks and treats for kids for other non-fuss ideas!
Nutritional Estimates for Lemon Yogurt Sheet Cake
I always get asked about the numbers, and I believe in transparency, even if it’s just an estimate! Since this Lemon Yogurt Sheet Cake is a homemade dessert, remember that these numbers can shift a little based on exactly how much zest you use or what brand of Greek yogurt you grab. It’s always best to assume these are starting points for discussions about healthy recipes and weight loss rather than strict fact.
We use a good amount of butter and sugar to make this cake taste like true comfort food, so keep that in mind!
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
These figures are just a guide for one slice of the finished cake with the curd and buttercream. Enjoy every bite!
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Lemon Yogurt Sheet Cake with Lemon Curd Buttercream
- Total Time: 1 hour 35 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, tender sheet cake flavored with bright lemon, topped with homemade lemon curd and a Swiss meringue buttercream.
Ingredients
- 600g all-purpose flour
- 400g granulated sugar
- 1 ½ tsp baking powder
- 1 ¾ tsp baking soda
- 1 tsp salt
- 6 eggs, room temperature
- 280g neutral oil
- 300g freshly squeezed lemon juice
- 350g greek yogurt
- 1 tsp vanilla bean paste
- For Lemon Curd: 120g lemon juice
- For Lemon Curd: Zest of 2 lemons
- For Lemon Curd: 100g sugar
- For Lemon Curd: 6 egg yolks
- For Lemon Curd: 70g unsalted butter, cold, cubed
- For Buttercream: 125g egg whites, room temperature
- For Buttercream: 200g granulated sugar
- For Buttercream: ¼ tsp kosher salt
- For Buttercream: 455g unsalted butter, cold and cut into small pieces
- For Buttercream: 1 tsp vanilla bean paste
- For Buttercream: Lemon Curd
Instructions
- Preheat your oven to 350°f /180°c. Grease and line a 9”x13” baking pan with parchment paper, letting the paper extend over the sides slightly to make a sling.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until mixed.
- In a medium bowl, whisk together the eggs, oil, lemon juice, yogurt, and vanilla bean paste.
- Add the wet ingredients to the dry ingredients. Whisk well to combine, then switch to a silicone spatula and mix until incorporated.
- Transfer the mixture to the prepared pan and bake for 40 to 50 minutes, or until a tester inserted into the middle comes out clean.
- Allow the cake to cool completely in the pan, then use the parchment paper sling to transfer it to a serving platter.
- To make the Lemon Curd: Place a medium heatproof bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Combine all curd ingredients in the mixing bowl and whisk together.
- Heat, stirring often, until the mixture coats the back of a spoon and you can drag a finger through it leaving a clear track. Watch the edges carefully to prevent lumps, switching to a flexible rubber spatula to clear the sides of the bowl as needed.
- Once thickened, continue to cook for 5 more minutes. The curd thickens more as it cools.
- Transfer the curd to a container, strain through a sieve if necessary, and press plastic wrap directly against the surface. Place in the fridge to cool completely.
- To make the Buttercream: Place the egg whites, sugar, and salt in a stand mixer bowl or a heatproof bowl. Place this over a pot of simmering water, ensuring the water does not touch the bowl. Heat, whisking constantly, until the mixture reaches 160°f (70°c) on a thermometer and the sugar dissolves.
- Carefully transfer the bowl to the mixer and attach the whisk. Whip the egg whites on high until white and fluffy, about 5-6 minutes.
- Add the butter one piece at a time, mixing until incorporated. Keep mixing until the mixture comes together, even if it looks curdled initially.
- After all butter is incorporated, mix on high for 3 more minutes. Add the vanilla and the cooled lemon curd and mix until incorporated.
- To assemble: Transfer the buttercream to the top of the cooled cake using a spatula. Spread evenly over the surface, creating swoops as you like. Finish with sprinkles if desired.
Notes
- For the sheet cake, using room temperature eggs helps create a smoother batter.
- When making the lemon curd, constant whisking prevents the eggs from scrambling.
- If your buttercream looks curdled after adding the butter, continue mixing; it will smooth out.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Lemon Yogurt Sheet Cake, lemon cake, sheet cake, lemon curd, Swiss meringue buttercream, easy baking, homemade dessert, citrus cake