Lemon Cake Bars Recipe
If you’re searching for a tangy treat that balances melt-in-your-mouth softness with a burst of citrus flavor, Lemon Cake Bars are a pure delight. These bright and sunny bars deliver all the lusciousness of a classic lemon dessert in an easy-to-make, utterly satisfying form. Perfect for gatherings, afternoon cravings, or as a zesty finish to any meal, they come together with everyday ingredients in under an hour. Lemon Cake Bars are a foolproof favorite that’s sure to become your new go-to bake whenever you crave something sweet, tart, and unforgettable.
Ingredients You’ll Need
The beauty of these Lemon Cake Bars lies in their simplicity. Each ingredient plays a unique role, ensuring a tender crumb, bold citrus flavor, and perfect golden finish. Here’s what you’ll need and why it matters.
- All-purpose flour: Provides the essential structure, keeping the bars moist yet sturdy enough to slice.
- Granulated sugar: Adds sweetness to balance the tartness of the lemon, and helps with that lovely crackly top.
- Baking powder: Gives a gentle lift to the bars, resulting in a light, cake-like texture.
- Salt: Just a pinch brings out all the bright flavors and tempers the sweetness.
- Eggs: Bind everything together and create richness for melt-in-your-mouth results.
- Freshly squeezed lemon juice: The heart of these bars—nothing beats the vibrant zing of real lemon juice!
- Lemon zest: Intensifies the lemon flavor, ensuring each bite is filled with citrusy brightness.
- Unsalted butter, melted: Adds lusciousness for a bar that’s buttery without overpowering the lemon.
- Vanilla extract: Just a splash to round out the Lemon Cake Bars’ flavor, giving depth beneath the tartness.
- Powdered sugar (optional, for dusting): The finishing touch for that classic, bakery-style look and a subtle sweetness on top.
How to Make Lemon Cake Bars
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Line an 8×8-inch baking dish with parchment paper or give it a light greasing—this ensures your Lemon Cake Bars will lift out easily and stay perfectly intact when it’s time to serve.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, sugar, baking powder, and salt. This step evenly distributes all the essentials, so every bite gets the right balance of structure and sweetness.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the eggs, freshly squeezed lemon juice, lemon zest, melted butter, and vanilla extract. Whisk until silky smooth; this mixture is what gives the bars their bright flavor and buttery crumb.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with your flour mixture. Gently stir everything together until just combined. Be careful not to overmix—stop once you see no more streaks of flour, and you’ll get a tender, delicate crumb.
Step 5: Bake to Perfection
Transfer the batter to your prepared baking dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until the edges turn golden and a toothpick poked into the center comes out clean. The aroma alone will have everyone peeking into the kitchen!
Step 6: Cool, Dust, and Slice
Let the Lemon Cake Bars cool completely in the pan—patience pays off here, as they’ll set up perfectly. Once cooled, dust them with powdered sugar for that signature finish. Slice into bars and get ready to savor a taste of sunshine!
How to Serve Lemon Cake Bars
Garnishes
A snowy sprinkle of powdered sugar is classic, but you can also top your bars with thin curls of lemon zest, delicate edible flowers, or candied lemon slices for a special occasion. These beautiful touches highlight the citrusy goodness and add a bakery-worthy finish.
Side Dishes
Pair Lemon Cake Bars with a scoop of vanilla ice cream, a dollop of softly whipped cream, or a handful of fresh berries for a refreshing counterpoint. A mug of tea or a tall glass of iced coffee on the side perfectly complements their zippy flavor.
Creative Ways to Present
Try serving Lemon Cake Bars as petite squares on a tiered cake stand for a stunning afternoon tea centerpiece. For parties, wrap them individually in parchment and tie with baker’s twine for edible party favors. They also make a lovely addition to brunch spreads, nestled among fruit and pastries.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Cake Bars in an airtight container at room temperature for up to four days. They stay soft and flavorful, making them perfect for snacking or sharing all week long.
Freezing
For longer storage, freeze your Lemon Cake Bars by wrapping each bar individually in plastic wrap and placing them in a zip-top freezer bag. They’ll keep their brightness and texture for up to three months—just thaw on the counter before serving.
Reheating
If you prefer your Lemon Cake Bars slightly warm, pop them in the microwave for 10 to 15 seconds. This restores their soft texture and brings out a little extra zing from the lemon.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is best for Lemon Cake Bars, as it gives that vibrant, tart flavor. Bottled juice can be used in a pinch, but it often lacks the same intensity and brightness.
How do I know when the bars are fully baked?
Check for golden edges and insert a toothpick in the center—if it comes out clean with a few moist crumbs, the Lemon Cake Bars are ready. Try not to overbake; you want them to stay tender!
Can I double this recipe?
Absolutely! Simply use a 9×13-inch pan and increase your bake time slightly, checking at the 30-minute mark. Doubling is perfect for parties or making sure everyone gets seconds.
What’s the best way to zest a lemon?
A microplane or fine grater works wonders for getting just the outer yellow skin, where all the aromatic oils and flavor live. Avoid the white pith underneath, as it can be bitter.
Are Lemon Cake Bars suitable for making ahead?
Yes, these bars are fantastic for making ahead. Their flavor intensifies after a day, making them even more irresistible for picnics, lunchboxes, or dessert trays.
Final Thoughts
There’s just something irresistible about a pan of Lemon Cake Bars—each bite is a burst of sunshine. Whether you bake them to share or to savor solo with your favorite cuppa, I hope you’ll fall in love with their easy charm and vibrant flavor. Give these bars a try, and let their zesty goodness brighten your day!
Print
Lemon Cake Bars Recipe
- Total Time: 40 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
Indulge in the refreshing citrus flavors of these delightful Lemon Cake Bars. Perfectly sweet and tangy, these bars are a lovely treat for any time of day.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, mix the eggs, lemon juice, lemon zest, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry and stir just until combined.
- Bake: Pour the batter into the prepared baking dish, smooth the top, and bake for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow to cool completely in the pan. Dust with powdered sugar if desired, slice into bars, and serve.
Notes
- For extra lemon flavor, add an additional tablespoon of zest or a touch of lemon extract.
- These bars store well in an airtight container for up to 4 days at room temperature or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
