Lemon Cake Bars

Lemon Cake Bars are soft, zesty, and sweet with a perfect balance of bright lemon flavor and tender, cake-like texture. Topped with a light glaze or dusting of powdered sugar, these bars are my go-to when I want something cheerful, easy to make, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love how simple and satisfying these lemon cake bars are. They come together in one bowl, bake up beautifully, and have a sunny, lemon-forward flavor that makes them perfect for any occasion—from picnics and potlucks to afternoon treats. The texture lands somewhere between a soft cake and a chewy blondie, and they stay moist for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and 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

• Optional: powdered sugar or lemon glaze for topping

Directions

1. I preheat the oven to 350°F and grease or line an 8×8-inch baking dish with parchment paper.

2. In a large mixing bowl, I whisk together the melted butter and sugar until smooth.

3. I add the eggs one at a time, then stir in the lemon juice, zest, and vanilla.

4. I mix in the flour, baking powder, and salt just until combined—being careful not to overmix.

5. I pour the batter into the prepared pan and smooth out the top.

6. I bake for 22–26 minutes, or until the edges are lightly golden and a toothpick comes out clean.

7. I let the bars cool completely before dusting with powdered sugar or drizzling with a simple lemon glaze made from powdered sugar and lemon juice.

Servings and timing

This recipe makes about 9–12 lemon cake bars. It takes roughly 35 minutes total—10 minutes to prep and 22–26 minutes to bake.

Variations

When I want a tangier twist, I add a layer of lemon curd on top before baking. I’ve also folded in white chocolate chips or topped the cooled bars with a cream cheese frosting. For a dairy-free version, I use a plant-based butter substitute and the results are just as delicious.

storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5. They’re also freezer-friendly—wrapped tightly and stored for up to 1 month. I thaw them at room temperature when ready to serve.

FAQs

Can I use bottled lemon juice?

I can, but I always prefer fresh lemon juice and zest for the best flavor—it makes a big difference.

How do I make the bars more lemony?

I increase the zest and add a little more juice, or top with a tangy lemon glaze to boost the flavor.

Can I double the recipe?

Yes, I double everything and bake it in a 9×13-inch pan, adding a few more minutes to the bake time as needed.

What’s the difference between lemon bars and lemon cake bars?

Lemon bars usually have a shortbread crust and custard-like filling, while lemon cake bars are fluffier and more cake-like throughout.

Can I make these gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and they turn out great. I just keep an eye on the baking time, as it might vary slightly.

Conclusion

Lemon Cake Bars are one of my favorite easy lemon desserts—bright, soft, and packed with citrusy flavor. I love how quickly they come together and how versatile they are to customize. Whether served plain, glazed, or dressed up with toppings, they always bring a burst of sunshine to the dessert table.