Fluffy lemon yogurt cake is topped with a punchy, silky lemon curd Swiss meringue buttercream. This sheet cake is perfect for feeding a crowd
Hi hi! Happy Thursday! Apologies for things being a little quiet around here - we are heading back to NZ in a few weeks for a holiday so there’s a lot to organise before we go.
I made this Lemon Yogurt Sheet Cake a while back, and semi forgot that it was hiding in my recipe notebook / photo folders, so it was more than a pleasant surprise when I came across it!
It’s pretty simple - the cake itself is your standard lemon yogurt situation. It comes together with two bowl and a whisk. I have this weird thing about washing the bowl and mixing attachment of my stand mixer, so bowl and whisk recipes are my current favourite! Everything gets stirred together and spread into a 9x13 pan, and baked up to lemony yogurt perfection. You could stop there and finish it just with a dusting of powdered sugar, but I figured that seeing as the cake is so simple, we could go a little extra on the buttercream.
I finished the cake off with a Lemon Curd Swiss Meringue Buttercream - which is just a Swiss Meringue Buttercream with cooled Lemon Curd incorporated into it once the mixing process has finished. Lemon Curd buttercream is a favourite of mine. It is still punchy, but the acidity of the curd is tamed by the buttercream, while still letting the lemon flavour shine through. The cake is perfect without, but it’s extra special with.
A few wee tips:
- The lemon curd needs time to cool, so make sure that you allow time for that! I like to make it the day before if I can, or at least before starting to bake the cake so that it has time to bake before making the buttercream.
- I like to make the lemon curd in a double boiler setup on the stove. I prefer to use a stainless steel mixing bowl for the double boiler - it goes much faster than a glass bowl.
- I have this pan which I use for sheet cakes and I love it - it is super non stick and the sides are nice and straight.
- This makes a pretty chunky cake, so make sure you cut it into smaller pieces when serving (the ones I cut for styling were massive)
- I used some yellow non pareils and then this mix to finish the cake!
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Lemon Yogurt Sheet Cake with Lemon Curd Swiss Meringue Buttercream
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours plus chilling time
- Yield: 18-20 servings 1x
Description
Lemon Yogurt Sheet Cake with Lemon Curd Swiss Meringue Buttercream. Fluffy lemon yogurt cake is topped with a punchy, silky lemon curd Swiss meringue buttercream. This sheet cake is perfect for feeding a crowd.
Ingredients
Lemon Yogurt Sheet Cake
- 600g all-purpose flour
- 400g granulated sugar
- 1 ½ tsp baking powder
- 1 ¾ tsp baking soda
- 1 tsp salt
- 6 eggs, at room temperature
- 280g neutral oil
- 300g freshly squeezed lemon juice
- 350g greek yogurt
- 1 tsp vanilla bean paste
Lemon Curd
- 120g lemon juice
- Zest of 2 lemons
- 100g sugar
- 6 egg yolks
- 70g unsalted butter, cold from the fridge is fine, cut into cubes
Lemon Curd Swiss Meringue Buttercream
- 125g egg whites, at room temperature
- 200g granulated sugar
- ¼ tsp kosher salt
- 455g unsalted butter, cold and cut into small pieces
- 1 tsp vanilla bean paste
- Lemon Curd
Instructions
LEMON YOGURT SHEET CAKE
- Preheat the oven to 350°f /180°c. Grease and line a 9”x13” baking pan with parchment paper, extending the parchment paper over the sides slightly to form a sling.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well combined.
- In a medium bowl, whisk together the eggs, oil, lemon juice, yogurt and vanilla bean paste. Add the wet ingredients to the dry ingredients, and whisk well to 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 skewer or tester inserted into the middle comes out clean.
- Allow to cool completely in the pan, then using the parchment paper, transfer to a serving platter.
LEMON CURD
- Place a medium heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients in the mixing bowl and whisk together.
- Heat, stirring often, until mixture is thick enough that when you coat the back of a spoon or spatula with curd, you can drag a finger through it, and leave a clear track. Watch the edges of the mixture carefully to ensure that it does not catch and go lumpy, switching to a flexible rubber spatula as needed to help clear the sides of the bowl. Once it is at this point, continue to cook for a further 5 minutes. It will thicken more when it cools. Transfer to a bowl or container, straining through a sieve if you can see any small pieces of egg, then press a piece of plastic wrap directly against the surface of the curd. Place in the fridge to cool completely.
LEMON CURD SWISS MERINGUE BUTTERCREAM
- Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f (70˚c) on a thermometer and the sugar has dissolved.
- Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are white and fluffy, 5-6 minutes. Add the butter one chunk at a time, mixing until incorporated (the mixture may look curdled - but just keep mixing, as it will come together). Once all the butter is incorporated, mix on high for a further 3 minutes. Add the vanilla and lemon curd and mix until incorporated.
ASSEMBLY
- Transfer the buttercream to the top of the cake using a spatula, then evenly spread over the surface of the cake using an offset spatula, creating swoops as desired. Finish with sprinkles as desired.
- Store leftovers in an airtight container in the fridge.
Keywords: lemon, lemon yogurt, sheet cake, lemon curd, Swiss meringue buttercream
Comments
Would you say this type of buttercream is good for piping as well? I think I'll make a batch of the buttercream without the curd to pipe on top but don't know if it'll hold up/look good
Yep it works great! 🙂
Erin, you've done it again! This cake is light and fluffy and totally delicious. The cake 100% stands on its own with no frosting. It's such a beautiful color too. Also, amazingly simple to pull together. I got it in my head that I needed pink frosting to compliment this so went a lemon/raspberry/cream cheese route which paired nicely. Highly recommend making this cake. 🍋🍋🍋
★★★★★
This is my go-to lemon cake now! The yoghurt means it's super moist, and the lemon flavour really comes through. I will often make just the cake itself (and just a half size to fit in one cake tin) and dust it with icing sugar if I'm running short on time. Can't recommend it more!
★★★★★
Yayyy so happy you loved!
Loved this cake! Also, so fun to make 🙂
★★★★★
Hi Erin! I’m thinking of making half the batch for an upcoming party. What side pan do you recommend and how long should I bake it for?
Hi! I have a pan calculator on my page that you can use to get an approximate idea! Baking time i'm not 100% sure on sorry so you will just have to keep an eye!
This buttercream is exactly what I'm looking for to make for a Mother's Day tea party! Would this cake recipe work well as cupcakes?
It's a bit dense for cupcakes I think? You can try but I am not sure how it will go!
How much lemon curd should I add to the buttercream if I use store-bought curd? Thank yiu
I haven't made this with store bought but if you add up the weight of the ingredients of the curd, that should be the correct quantity!