If you’re craving a treat that’s equal parts sunny, sweet, and satisfyingly rich, Lemon Cake Bars are about to be your new go-to dessert. These bars strike the perfect balance between zesty lemon flavor and moist, buttery cake, all capped off with a tangy glaze that makes every bite pop. Whether you’re prepping for a bake sale, a spring brunch, or a simple afternoon pick-me-up, Lemon Cake Bars are always a hit—they’re effortless to make and positively irresistible.
Ingredients You’ll Need
The beauty of Lemon Cake Bars lies in their simplicity—each ingredient plays a crucial role in the final product, contributing to the texture, color, and that unmistakable bright lemon flavor. Gather your essentials and get ready to bake up some happiness!
- Unsalted Butter (1 cup, softened): The foundation for a rich, tender crumb—make sure it’s at room temperature for easy creaming.
- Granulated Sugar (2 cups): Sweetens the bars and helps create that classic, lightly crisp crust.
- Large Eggs (4): Add structure and moisture, ensuring your Lemon Cake Bars bake up soft but not crumbly.
- Fresh Lemon Juice (1/3 cup): Provides that signature tang and brightness—use freshly squeezed for the best flavor.
- Lemon Zest (2 tablespoons): Packs a punch of aromatic lemon oil; more zest equals even bigger flavor.
- All-Purpose Flour (2 cups): Creates the perfect cakey texture without being too heavy.
- Baking Powder (1/2 teaspoon): Gives just enough lift, so the bars aren’t dense.
- Salt (1/2 teaspoon): Balances the sweet and sour, letting those lemon notes shine.
- Vanilla Extract (1 teaspoon): Rounds out the flavors for a mellow, delicious finish.
- Powdered Sugar (1 cup, for glaze): Forms a smooth, sweet topping that sets beautifully.
- Fresh Lemon Juice (2 tablespoons, for glaze): Turns the glaze into a luxuriously tart finish.
How to Make Lemon Cake Bars
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or give it a light greasing. This simple prep step ensures your Lemon Cake Bars will lift out effortlessly, keeping every edge perfect (and making cleanup a breeze!).
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale yellow in color. This crucial step creates the foundation for that gorgeous tender crumb—don’t rush it! A hand mixer or stand mixer on medium speed works wonders.
Step 3: Add Eggs and Flavorings
Crack in the eggs one at a time, mixing well after each one to ensure your batter is beautifully smooth. Now stir in fresh lemon juice, the fragrant lemon zest, and vanilla extract. These ingredients infuse the batter with a fresh, vibrant taste that’s pure sunshine in every bite.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these ingredients separately makes sure the leavening gets evenly dispersed, so every square of Lemon Cake Bars rises just right.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, stirring gently until everything is just combined. Be careful not to overmix—this keeps the bars tender and soft.
Step 6: Bake
Pour the batter into your prepared pan, smoothing the top with a spatula for even baking. Slide it into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen is guaranteed to make you smile!
Step 7: Cool and Glaze
Let the bars cool completely right in the pan—this helps them set up perfectly. Meanwhile, whisk together powdered sugar and fresh lemon juice to create a thick, glossy glaze. Once the bars are cool, drizzle (or spread) the glaze evenly over the top. Give it a few minutes to set before you slice into neat bars.
How to Serve Lemon Cake Bars
Garnishes
Take your Lemon Cake Bars up a notch with decorative touches! A little sprinkle of extra lemon zest over the still-wet glaze adds both beauty and an extra pop of lemon. Or dust lightly with powdered sugar for a bakery-style look—simple, elegant, and so inviting.
Side Dishes
Lemon Cake Bars are lovely all on their own, but they also complement creamy vanilla ice cream, a scoop of lemon sorbet, or a handful of fresh seasonal berries. Pairing them with tangy yogurt or a light fruit salad can create a refreshing dessert platter that’s hard to resist.
Creative Ways to Present
Cut your bars into triangles or small squares for an afternoon tea tray, stack them in layers with parchment for party favors, or serve them topped with candied lemon slices for a stunning dessert centerpiece. Turn each serving into a mini celebration by adding edible flowers or a forkful of whipped cream on the side!
Make Ahead and Storage
Storing Leftovers
Store your refrigerated Lemon Cake Bars in an airtight container at room temperature for up to 4 days—they’re just as moist and delicious after a few days as they are fresh. If you like, pop a small piece of parchment between layers to keep the glaze looking lovely.
Freezing
Lemon Cake Bars hold up beautifully in the freezer! For best results, freeze the bars unglazed, wrapped tightly in plastic wrap and then foil. When you’re ready, thaw them at room temperature and finish with fresh glaze just before serving for that fresh-from-the-oven taste and texture.
Reheating
If you prefer your Lemon Cake Bars warm, microwave a slice for 10-15 seconds—this softens the crumb and makes the glaze deliciously gooey. For a slightly crisp edge, pop a bar in a toaster oven for a minute or two. Always reheat individual portions for best texture and flavor.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the bars their vivid, real-lemon brightness that bottled juice just can’t match. If you’re in a pinch, bottled will do, but the flavor may be a bit muted—opt for fresh whenever you can for truly spectacular Lemon Cake Bars.
How do I know when the bars are done baking?
The bars are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. They should be lightly golden at the edges but not overly browned on top. Keep an eye on them in the last few minutes, as oven temperatures may vary.
Can I add lemon extract for extra flavor?
Absolutely! If you love an even stronger lemon kick, stir in a quarter to half a teaspoon of lemon extract along with the zest and juice. Just be careful not to overdo it—a little goes a long way when it comes to extracts.
Are Lemon Cake Bars suitable for freezing with the glaze?
While you can freeze glazed bars, the glaze may become a bit sticky once thawed. For the best look and texture, freeze the bars without glaze and add the glaze after thawing. This way, you get a fresh, glossy finish every time.
Can I make these gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour to make gluten-free Lemon Cake Bars. Make sure your baking powder is also certified gluten-free. The result will be just as tender and lemony.
Final Thoughts
Lemon Cake Bars are that rare dessert: easy enough for a weekday, yet undeniably special for celebrations. Their cheerful lemon flavor and melt-in-your-mouth texture have made them a staple in my kitchen, and I can’t recommend them enough. Give them a try, and your sweet tooth (and your loved ones!) will thank you.
Print
Lemon Cake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful citrusy goodness with these Lemon Cake Bars. A perfect balance of sweet and tangy, these bars are easy to make and even easier to enjoy!
Ingredients
For the Bars:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Mix Wet Ingredients: Cream butter and sugar, add eggs, lemon juice, lemon zest, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually add to the wet mixture.
- Bake: Pour batter into the pan and bake for 25–30 minutes until a toothpick comes out clean.
- Make Glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled bars.
- Serve: Allow the glaze to set before slicing and serving.
Notes
- For a tangier flavor, increase lemon zest or add lemon extract.
- Store bars in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 85mg
