Description
A moist, tender sheet cake flavored with bright lemon, topped with homemade lemon curd and a Swiss meringue buttercream.
Ingredients
Scale
- 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