Lemon Cake Bars

These lemon cake bars are soft, moist, and bursting with bright citrus flavor. Finished with a dusting of powdered sugar, they strike the perfect balance between tart and sweet — ideal for spring gatherings, teatime, or a light dessert.

Why You’ll Love This Recipe

• Rich lemon flavor in every bite, from juice to zest.
• Moist and tender texture with a cake-like crumb.
• Easy to bake in one pan and cut into neat squares.
• No frosting required — a simple dusting of powdered sugar is enough.
• Keeps well and travels beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Eggs
• Unsalted butter (melted or softened)
• Fresh lemon juice
• Lemon zest
• Baking powder
• Salt
• Vanilla extract
• Powdered sugar (for topping)

Directions

1. Preheat oven to 350°F (175°C). Grease and line an 8×8 or 9×9-inch baking dish with parchment paper.
2. In a mixing bowl, beat together the sugar and eggs until light and fluffy.
3. Add the melted butter, lemon juice, lemon zest, and vanilla extract. Stir until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20–25 minutes or until the top is set and lightly golden, and a toothpick inserted into the center comes out clean.
8. Let cool completely in the pan. Dust with powdered sugar before slicing into bars.

Servings and timing

• Servings: 12–16 bars (depending on size of cuts)
• Prep Time: 10–15 minutes
• Bake Time: 20–25 minutes
• Cool Time: 30–40 minutes
• Total Time: ~1 hour

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Not needed; serve room temperature or slightly chilled.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor. Bottled juice lacks the brightness and freshness of freshly squeezed lemons.

What’s the best way to get strong lemon flavor?

Use both lemon juice and zest. Zest contains essential oils that amplify the citrus taste without adding more acidity.

Can I add a glaze instead of powdered sugar?

Yes. A simple lemon glaze (powdered sugar + lemon juice) drizzled over the top enhances sweetness and shine.

Is this more like a cake or a brownie?

These bars are soft and cake-like in texture, not dense like blondies or brownies.

Can I double the recipe for a larger crowd?

Yes. Double the ingredients and use a 9×13-inch pan. Increase the baking time slightly and test doneness with a toothpick.

Can I make this gluten-free?

Yes, with a 1:1 gluten-free baking flour blend. Be sure the mix includes xanthan gum or another binder.

What kind of lemons work best?

Standard Eureka lemons work well. For a slightly sweeter citrus note, try Meyer lemons if available.

Can I make it dairy-free?

Use dairy-free margarine or a vegan butter alternative in place of regular butter.

Why did my bars turn out dry?

Overbaking is the most common reason. Check a few minutes early to prevent overcooking. The bars should be just set in the center.

Do these bars need to be refrigerated?

Not necessarily, unless your kitchen is very warm. For longer storage or firmer texture, refrigerate in an airtight container.

Conclusion

Lemon cake bars are a refreshing and simple dessert that delivers big flavor with little effort. With their zesty aroma, soft crumb, and delicate sugar-dusted finish, they’re ideal for any occasion — from afternoon tea to special celebrations. Bright, tender, and satisfying, they’ll quickly become a go-to recipe in your kitchen.

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