Name: Lemon Cake Bars
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup salted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 cup all-purpose flour; ½ teaspoon baking powder; 1 cup powdered sugar; 1 teaspoon lemon zest; 1–2 tablespoons fresh lemon juice

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Why You’ll Love This Recipe

Bright lemon flavor in every bite
Moist and soft texture
Simple ingredients and easy preparation
Great for potlucks, parties, or afternoon tea
Can be made ahead and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salted butter, softened
Granulated sugar
Large eggs
Lemon zest
Fresh lemon juice
All-purpose flour
Baking powder

For the glaze:

Powdered sugar
Lemon zest
Fresh lemon juice

Directions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
In a large mixing bowl, cream the butter, sugar, and lemon zest until light and fluffy.
Beat in eggs one at a time, then add the lemon juice and mix until combined.
In another bowl, whisk together flour and baking powder. Gradually add to the wet mixture, mixing until just combined.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
While the bars cool slightly, make the glaze by whisking together powdered sugar, lemon zest, and lemon juice.
Pour glaze over the warm bars and spread evenly. Let glaze set before slicing.

Servings and Timing

Servings: 16 bars
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: 40 minutes

Variations

Add fresh or frozen berries to the batter
Mix in chopped almonds or shredded coconut
Substitute orange or lime juice for a different citrus twist
Use a cream cheese frosting instead of glaze for a richer topping
Make gluten-free with a 1:1 gluten-free baking flour

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 1 week
Freeze in layers with parchment paper between for up to 3 months
Thaw at room temperature; no reheating needed unless desired

FAQs

Can I use unsalted butter?

Yes, just add a pinch of salt to balance the flavor.

Can I double this recipe?

Yes, use a 9×13-inch pan and increase the baking time slightly.

Do I have to use fresh lemons?

Fresh juice and zest provide the best flavor, but bottled juice can work in a pinch.

How do I know when they’re done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make these bars gluten-free?

Yes, use a gluten-free all-purpose flour blend.

What’s the best way to zest a lemon?

Use a microplane or fine grater to remove the outer yellow layer only.

Can I skip the glaze?

Yes, but it adds an extra punch of lemony sweetness.

How long should I let the glaze set?

About 15–20 minutes, or until it’s firm to the touch.

Can I use this recipe for cupcakes or muffins?

The batter is best suited for bars, but you can try baking in muffin tins and adjust the time.

Are lemon cake bars good for gifting?

Absolutely, they pack and transport well, especially after the glaze has set.

Conclusion

Lemon Cake Bars are a bright, zesty dessert that’s easy to make and impossible to resist. Whether you’re baking for a party or just want a simple treat, these bars deliver bold citrus flavor with minimal effort.

Lemon Cake Bars

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Lemon Cake Bars are soft, tangy, and perfectly sweet citrus treats with a moist, cake-like texture and a fresh lemon glaze. Easy to make with simple ingredients, these lemon bars are the perfect spring or summer dessert, snack, or party treat—and they freeze beautifully for later!

Author: Laura
Prep Time: 15min
Cook Time: 20min
Total Time: 40min
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease.
In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
Beat in the eggs one at a time. Add the lemon juice and mix until fully combined.
In a separate bowl, whisk together the flour and baking powder.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Spread the batter evenly into the prepared baking pan.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
While bars are slightly cooling, prepare the glaze by whisking together powdered sugar, lemon zest, and lemon juice.
Pour the glaze over the warm bars and spread evenly. Let the glaze set for 15–20 minutes before slicing into squares.

Notes

Add fresh or frozen berries to the batter for a fruity twist.
Swap in lime or orange zest and juice for a citrus variation.
For a richer dessert, use cream cheese frosting instead of glaze.
These bars freeze well—layer between parchment in an airtight container.
Let glaze fully set before cutting or storing for the best results