Lemon Cake Bars with a Smooth Citrus Glaze
These soft lemon cake bars are topped with a smooth citrus glaze, offering a perfect balance of sweet and tart flavors. Ideal for spring baking and easy to make, they make a delightful treat for any occasion.
Equipment
- 1 baking dish greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
Citrus Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
- Once the cake is done, remove it from the oven and allow it to cool in the pan for at least 10 minutes. Drizzle the citrus glaze over the cooled cake.
- Cut the cake into bars and serve on a platter. Garnish with lemon slices or mint leaves if desired.
- Store any leftover lemon cake bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Adjust the amount of lemon juice in the glaze to taste.
Ingredient Substitutions: Use almond flour for a nutty twist or replace butter with coconut oil for a dairy-free option.
How to Serve: Pair with tea or lemonade for a refreshing treat. Add a dollop of whipped cream for extra indulgence.
Storage & Freshness: Keep in an airtight container at room temperature for up to 3 days or refrigerate for freshness.
Make-Ahead Tips: Prepare the cake a day in advance and glaze just before serving to maintain its texture.
Ingredient Substitutions: Use almond flour for a nutty twist or replace butter with coconut oil for a dairy-free option.
How to Serve: Pair with tea or lemonade for a refreshing treat. Add a dollop of whipped cream for extra indulgence.
Storage & Freshness: Keep in an airtight container at room temperature for up to 3 days or refrigerate for freshness.
Make-Ahead Tips: Prepare the cake a day in advance and glaze just before serving to maintain its texture.