Description
Lemon Cake Bars are soft, moist dessert squares bursting with bright lemon flavor and topped with a sweet glaze or dusting of powdered sugar. These bars strike a perfect balance between tangy and sweet, ideal for spring gatherings or teatime treats.
Ingredients
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- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 tsp vanilla extract
- For the glaze (optional):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until well combined.
- Add eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually stir in the dry ingredients just until combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bars to cool completely in the pan.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled bars or dust with powdered sugar.
- Cut into squares and serve.
Notes
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Double the recipe and use a 9×13-inch pan for a larger batch.
- Bars firm up as they cool, so allow adequate cooling time before slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 21g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg