Description
Make the perfect Lemon Bar Cake with this easy recipe! A moist, tangy, and buttery treat that’s perfect for any occasion.
Ingredients
Scale
For the Cake Layer:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 tablespoons lemon zest
For the Lemon Bar Layer:
- ¾ cup fresh lemon juice
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup powdered sugar, for dusting
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon zest.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Pour the batter into the prepared pan and bake for 18-20 minutes, until a toothpick inserted comes out clean.
Step 2: Prepare the Lemon Bar Layer
- In a bowl, whisk together lemon juice, sugar, eggs, flour, and salt until smooth.
- Once the cake base is baked, carefully pour the lemon mixture over the warm cake.
- Return to the oven and bake for 15-18 minutes until the lemon layer is set.
Step 3: Cool and Dust with Powdered Sugar
- Allow the cake to cool completely before dusting with powdered sugar.
- Slice into squares or bars and enjoy!
Notes
- Use fresh lemon juice instead of bottled for the best flavor.
- Let the cake cool completely before dusting with powdered sugar.
- Sift the powdered sugar before sprinkling to avoid clumps.
- Don’t overmix the batter, as it can make the cake dense.
- Line the baking pan with parchment paper for easy removal.
- For extra lemon flavor, increase the lemon zest to 3 tablespoons.
- Prep Time: 15minutes
- Cook Time: 35minutes