I present a fluffy lemon yogurt sheet cake crowned with punchy, silky lemon curd Swiss meringue buttercream that slices into pillowy, citrus-bright perfection for a crowd.

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I’m obsessed with this Lemon Yogurt Sheet Cake because it somehow balances airiness with serious lemon clarity. I love the tender crumb from Greek yogurt and the stick-to-your-fingers tang of homemade lemon curd.

The frosting is silky and punchy, frosting that actually tastes like lemon instead of sweet air. It feeds a crowd but never feels like a compromise; slices keep their brightness and the texture stays pillowy.

But be warned: once you try a forkful you’ll find yourself defending the pan. Pure citrus joy, no fluff.

Worth stealing every last square and yes, I am completely shameless. not sorry.

Ingredients

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Flour: the cake’s backbone, gives structure so it holds that light crumb.
Baking powder: lifts the cake, keeps it fluffy and not dense.
Baking soda: reacts with yogurt and lemon, adds extra lift.
Salt: balances sweetness, makes the lemon pop a bit more.
Butter (cake): richness and tender crumb; makes it feel indulgent.
Sugar (cake): sweetness and moistness, caramelizes slightly at the edges.
Eggs: bind everything and add protein for structure and richness.
Vanilla extract: soft warmth in the background, nothing overpowering.
Yogurt: keeps the cake moist, tangy and pleasantly tender.
Lemon juice (cake): bright acidity, cuts the richness and refreshes.
Lemon zest (cake): concentrated citrus oil, bright, aromatic pops.
Egg yolks (curd): give the curd silkiness and that custardy texture.
Sugar (curd): sweetens and stabilizes the curd’s texture.
Lemon juice (curd): sharp, tart backbone for true lemon flavor.
Lemon zest (curd): extra citrus punch, fragrant and fresh.
Butter (curd): makes the curd glossy and spreadable, so smooth.
Egg whites: for stable meringue, lighten the buttercream’s texture.
Sugar (meringue): stabilizes whites, gives glossy peaks and sweetness.
Butter (buttercream): richness and silky mouthfeel, helps it pipe nicely.
Vanilla (buttercream): rounds the tang, keeps it friendly and cozy.
Lemon curd in buttercream: adds real citrus bursts, tart-sweet pockets.
Salt (buttercream): just a pinch to stop it tasting flat.
Garnish: zest or slices add charm and extra citrus aroma.

Ingredient Quantities

For the cake:

2 1/2 cups (300 g) all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (240 g) plain Greek yogurt or plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons lemon zest (from about 2 lemons)

For the lemon curd:

4 large egg yolks

1/2 cup (100 g) granulated sugar

1/4 cup (60 ml) fresh lemon juice

2 tablespoons lemon zest

6 tablespoons (85 g) unsalted butter, cubed

For the Swiss meringue buttercream:

4 large egg whites

1 cup (200 g) granulated sugar

1 1/2 cups (340 g) unsalted butter, softened and cut into cubes

2 teaspoons vanilla extract

2 tablespoons lemon curd (or 1 tablespoon lemon juice plus 1 tablespoon curd for extra punch)

Pinch of fine salt

Optional for finishing: extra lemon zest or thin lemon slices for garnish

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line a 9×13 inch sheet pan with parchment and set aside. Whisk together 2 1/2 cups (300 g) all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl.

2. In a large bowl, cream 1 cup (226 g) softened unsalted butter and 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, beating a bit after each, then stir in 1 teaspoon vanilla extract.

3. In a separate bowl mix 1 cup (240 g) plain Greek yogurt, 2 tablespoons fresh lemon juice and 2 tablespoons lemon zest. Add the dry ingredients to the butter mixture in two additions, alternating with the yogurt mixture, beginning and ending with the dry. Mix just until combined, do not overmix.

4. Spread batter evenly into prepared pan, smooth the top and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Cool in the pan 15 minutes, then transfer to a rack to cool completely while you make curd and frosting.

5. For the lemon curd, whisk 4 large egg yolks with 1/2 cup (100 g) granulated sugar, 1/4 cup (60 ml) fresh lemon juice and 2 tablespoons lemon zest in a heatproof bowl. Place over simmering water (double boiler) and stir constantly until thickened, about 8 to 10 minutes, making sure the bowl does not touch the water. Remove from heat and whisk in 6 tablespoons (85 g) cubed unsalted butter until smooth. Chill until set before using.

6. For the Swiss meringue buttercream, combine 4 large egg whites and 1 cup (200 g) granulated sugar in a heatproof bowl over barely simmering water. Whisk constantly until sugar dissolves and mixture is warm to the touch, about 3 to 4 minutes. Remove from heat.

7. Whip the warmed egg white mixture in a stand mixer with the whisk attachment on medium-high until glossy stiff peaks form and the bowl is cool to the touch, 8 to 10 minutes.

8. With mixer on medium, add 1 1/2 cups (340 g) softened unsalted butter, a few cubes at a time, whipping until smooth and silky. Add 2 teaspoons vanilla extract, a pinch of fine salt and 2 tablespoons lemon curd (or 1 tbsp lemon juice plus 1 tbsp curd for extra punch). If buttercream looks curdled, keep whipping, or chill briefly then whip again until smooth.

9. Once cake is completely cool, spread a thin layer of lemon curd over the top (reserve a little for folding into the buttercream if you like). Then frost with the lemon curd Swiss meringue buttercream, using an offset spatula to get a smooth surface or textured swirls.

10. Garnish with extra lemon zest or thin lemon slices if desired. Chill briefly to set the frosting, then bring to room temperature before serving. Store leftover cake refrigerated for up to 4 days.

Equipment Needed

1. 9×13 inch sheet pan (greased and lined with parchment paper)
2. Stand mixer with paddle and whisk attachments (or a hand mixer and a large bowl)
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Rubber spatula and an offset spatula (for spreading batter and frosting)
6. Whisk and wooden spoon (for curd and batter mixing)
7. Heatproof bowl and a pot for a double boiler setup (for lemon curd and warming egg whites)
8. Cooling rack and a toothpick or cake tester (to check doneness)

FAQ

Q: Can I use store bought lemon curd instead of making it?

A: Yes, absolutely. Good store bought curd works fine and saves time. If it’s very stiff let it warm to room temp so it spreads easy, and taste it first in case it’s sweeter than your frosting needs.

Q: My Swiss meringue buttercream looks curdled or runny, what do I do?

A: That happens if the butter is too soft or the meringue is too hot. Chill the bowl briefly (5 to 10 minutes) while you stir, then beat on medium to bring it back together. If it stays curdled, add the butter a few cubes at a time while mixing and be patient, it usually comes together.

Q: Can I make any parts ahead of time?

A: Yes. Lemon curd keeps up to 1 week in the fridge. Cake layers can be baked and wrapped for 2 days, or frozen for up to 1 month. Swiss meringue buttercream keeps in the fridge up to 4 days, bring to room temp and rewhip before using.

Q: How should I store the finished cake?

A: Because of the buttercream, store covered in the fridge up to 4 days. Let slices sit at room temp 20 to 30 minutes before serving so the buttercream softens and the flavors open up.

Q: My lemon curd looks grainy or separated, can I fix it?

A: If it’s slightly grainy from overcooked eggs it might be salvageable by straining through a fine mesh and whisking in a little cold butter. If it’s totally separated, start fresh. Cook gently over low heat and whisk constantly next time.

Q: Can I substitute regular yogurt for Greek yogurt, and will it change the cake?

A: Yes you can swap regular plain yogurt for Greek. The cake may be a touch less dense and a little more moist, but flavor stays great. If the batter seems thin reduce any added liquid slightly, but usually it’s fine as is.

Lemon Yogurt Sheet Cake With Lemon Curd Swiss Meringue Buttercream Recipe Substitutions and Variations

All purpose flour: swap with equal parts cake flour for a softer, finer crumb, or use a 1:1 gluten free flour blend if you need it gluten free (results may be slightly more crumbly).
Unsalted butter (cake or curd): you can use coconut oil solidified and measured 1:1 for a dairy free option, or use a high quality stick margarine but expect a bit less rich flavor.
Plain Greek yogurt: substitute with full fat sour cream or buttermilk (if using buttermilk, reduce the lemon juice by about 1 tablespoon to keep balance).
Egg whites (for Swiss meringue): use pasteurized liquid egg whites 1:1 for safety and convenience, or try aquafaba (chickpea brine) whipped like egg whites for a vegan buttercream though texture will be slightly different.

Pro Tips

1. Let the cake cool completely before frosting. If it even feels a little warm the buttercream will melt and turn greasy. If you get impatient, pop the cake in the fridge for 15 to 20 minutes, not longer or it can dry out.

2. Strain the lemon curd through a fine mesh before chilling to catch any cooked bits of egg. Also press plastic wrap right onto the curd surface so it doesn’t form a skin while it cools.

3. When making the Swiss meringue, make sure the sugar is fully dissolved in the egg whites. Rub a bit between your fingers to check for grittiness. If you add the butter too soon the buttercream will look curdled; just keep whipping and it should come together, or chill the bowl briefly and try again.

4. For brighter lemon flavor without thinning the frosting too much, fold 1 extra tablespoon of thick, chilled curd into the buttercream instead of more juice. If you want a cleaner look use a thin layer of curd as a sticky crumb coat first, then chill and do the final frosting.

Lemon Yogurt Sheet Cake With Lemon Curd Swiss Meringue Buttercream Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I present a fluffy lemon yogurt sheet cake crowned with punchy, silky lemon curd Swiss meringue buttercream that slices into pillowy, citrus-bright perfection for a crowd.

Servings

servings

Calories

737

kcal

Equipment: 1. 9×13 inch sheet pan (greased and lined with parchment paper)
2. Stand mixer with paddle and whisk attachments (or a hand mixer and a large bowl)
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Rubber spatula and an offset spatula (for spreading batter and frosting)
6. Whisk and wooden spoon (for curd and batter mixing)
7. Heatproof bowl and a pot for a double boiler setup (for lemon curd and warming egg whites)
8. Cooling rack and a toothpick or cake tester (to check doneness)

Ingredients

For the cake:
2 1/2 cups (300 g) all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240 g) plain Greek yogurt or plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons lemon zest (from about 2 lemons)
For the lemon curd:
4 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) fresh lemon juice
2 tablespoons lemon zest
6 tablespoons (85 g) unsalted butter, cubed
For the Swiss meringue buttercream:
4 large egg whites
1 cup (200 g) granulated sugar
1 1/2 cups (340 g) unsalted butter, softened and cut into cubes
2 teaspoons vanilla extract
2 tablespoons lemon curd (or 1 tablespoon lemon juice plus 1 tablespoon curd for extra punch)
Pinch of fine salt
Optional for finishing: extra lemon zest or thin lemon slices for garnish

Directions

Preheat oven to 350 F (175 C). Grease and line a 9×13 inch sheet pan with parchment and set aside. Whisk together 2 1/2 cups (300 g) all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl.
In a large bowl, cream 1 cup (226 g) softened unsalted butter and 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, beating a bit after each, then stir in 1 teaspoon vanilla extract.
In a separate bowl mix 1 cup (240 g) plain Greek yogurt, 2 tablespoons fresh lemon juice and 2 tablespoons lemon zest. Add the dry ingredients to the butter mixture in two additions, alternating with the yogurt mixture, beginning and ending with the dry. Mix just until combined, do not overmix.
Spread batter evenly into prepared pan, smooth the top and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Cool in the pan 15 minutes, then transfer to a rack to cool completely while you make curd and frosting.
For the lemon curd, whisk 4 large egg yolks with 1/2 cup (100 g) granulated sugar, 1/4 cup (60 ml) fresh lemon juice and 2 tablespoons lemon zest in a heatproof bowl. Place over simmering water (double boiler) and stir constantly until thickened, about 8 to 10 minutes, making sure the bowl does not touch the water. Remove from heat and whisk in 6 tablespoons (85 g) cubed unsalted butter until smooth. Chill until set before using.
For the Swiss meringue buttercream, combine 4 large egg whites and 1 cup (200 g) granulated sugar in a heatproof bowl over barely simmering water. Whisk constantly until sugar dissolves and mixture is warm to the touch, about 3 to 4 minutes. Remove from heat.
Whip the warmed egg white mixture in a stand mixer with the whisk attachment on medium-high until glossy stiff peaks form and the bowl is cool to the touch, 8 to 10 minutes.
With mixer on medium, add 1 1/2 cups (340 g) softened unsalted butter, a few cubes at a time, whipping until smooth and silky. Add 2 teaspoons vanilla extract, a pinch of fine salt and 2 tablespoons lemon curd (or 1 tbsp lemon juice plus 1 tbsp curd for extra punch). If buttercream looks curdled, keep whipping, or chill briefly then whip again until smooth.
Once cake is completely cool, spread a thin layer of lemon curd over the top (reserve a little for folding into the buttercream if you like). Then frost with the lemon curd Swiss meringue buttercream, using an offset spatula to get a smooth surface or textured swirls.
Garnish with extra lemon zest or thin lemon slices if desired. Chill briefly to set the frosting, then bring to room temperature before serving. Store leftover cake refrigerated for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.