Tangy Lemon Bar Sheet Cake with Shortbread Crust (Easy 75-Min Recipe)

Name: Tangy Lemon Bar Sheet Cake with Shortbread Crust (Easy 75-Min Recipe)
Total time: 75 min
Ingredients: 3 cups shortbread cookie powder (11-15oz pulsed into a powder); 5 tablespoons unsalted butter, melted; 1 pinch salt; 1 tablespoon fresh lemon zest (about 1 lemon); 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 box (15.25oz) lemon cake mix (Duncan Hines preferred); 3 egg yolks; 1 whole egg; 3/4 cup granulated sugar; 1/2 cup lemon juice; 2 tablespoons lemon zest (about 2 lemons); 4 tablespoons unsalted butter; 1 1/2 cups unsalted butter, slightly softened; 1 teaspoon lemon extract; 1/4 cup heavy cream; 6-7 cups powdered sugar; 1 drop yellow gel food coloring; 1 cup shortbread cookies, crumbled

recipebyme.com

Indulge in a decadent layered dessert combining zesty lemon cake, buttery shortbread crust, tangy lemon curd and smooth buttercream for the perfect sweet-tart treat.

View full recipe on recipebyme.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at recipebyme.com.

Share this recipe:

Cooking tools: