Lemon Bar Cake

Why You’ll Love This Recipe

I like this recipe because it’s unique and feels special without being overly complicated. The shortbread crust adds structure and crunch, the lemon filling gives that gooey tartness I crave, and the cake layer makes it light and fluffy. I also enjoy how the lemon zest and juice really shine through, making this cake ideal for spring gatherings, holidays, or any time I want a refreshing dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Shortbread Crust
85 grams (6 tablespoons) unsalted butter, melted
40 grams (1/3 cup) powdered sugar
170 grams (1 ¼ cups + 1 tablespoon) all purpose flour
¼ teaspoon fine sea salt
1 teaspoon vanilla extract

Filling
200 grams (1 cup) granulated sugar
23 grams (3 tablespoons) all purpose flour
3 eggs, room temperature
120 grams (½ cup) fresh lemon juice, about 3-4 lemons
zest of 1 large lemon

Cake
130 grams (1 cup) all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
150 grams (¾ cup) granulated sugar
zest of 3 large lemons
113 grams (½ cup) unsalted butter, room temperature
30 grams (2 tablespoons) vegetable oil
2 eggs, room temperature
1 teaspoon vanilla bean paste or extract
½ teaspoon lemon extract
60 grams (¼ cup) sour cream, room temperature
60 grams (¼ cup) buttermilk, room temperature

Directions

I preheat my oven to 350°F and line the bottom and sides of an 8-inch springform pan with parchment, wrapping the outside in foil.
For the shortbread crust, I mix melted butter, powdered sugar, vanilla, salt, and flour until crumbly, then press it evenly into the pan and slightly up the sides. I prick the crust with a fork and bake for 20–23 minutes, until golden on the edges.
For the lemon filling, I whisk sugar and flour together, then add eggs, lemon juice, and zest, mixing until smooth. After letting the crust cool for 5 minutes, I pour the filling carefully into the pan and bake for about 20 minutes, until set.
For the cake layer, I whisk flour, baking powder, baking soda, and salt. In another bowl, I rub lemon zest into sugar, then beat in butter and oil until fluffy. I mix in eggs, vanilla, and lemon extract. I add the dry ingredients in two parts, alternating with sour cream and buttermilk, mixing until smooth.
I gently layer the cake batter over the lemon filling and bake for 30–33 minutes, until golden and a toothpick comes out clean. I let it cool for 35–40 minutes, then dust with powdered sugar or top with whipped cream before serving.

Servings and Timing

This recipe makes 8–10 servings.
Prep Time: 20 minutes
Crust Bake Time: 20–23 minutes
Filling Bake Time: ~20 minutes
Cake Bake Time: 30–33 minutes
Cooling Time: 35–40 minutes
Total Time: About 1 hour 45 minutes

Variations

I sometimes swap the vanilla bean paste for almond extract for a nutty twist. If I want more tartness, I add an extra tablespoon of lemon juice to the filling. For presentation, I’ve also topped the finished cake with a thin lemon glaze instead of powdered sugar. When I want more texture, I sprinkle slivered almonds or shredded coconut on top before baking the cake layer.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 5 days. To serve, I like letting slices sit at room temperature for 15 minutes to soften slightly. This cake also freezes well—I wrap individual slices in plastic wrap and foil, freeze them for up to 2 months, and thaw overnight in the fridge before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it tastes brighter, but bottled works in a pinch.

Do I need a springform pan?

Yes, I recommend it for easy removal, but a deep 8-inch square pan works if lined well with parchment.

Can I double this recipe?

Yes, I’ve doubled it and baked it in a 9×13-inch pan, adjusting the bake times slightly.

How do I know if the filling is set?

The lemon filling should look firm but still slightly jiggle in the center when baked.

Can I make this ahead of time?

Yes, I often bake it the day before, and it tastes even better chilled overnight.

What’s the best way to cut clean slices?

I use a sharp knife wiped clean between cuts for neat, bakery-style slices.

Can I leave out the lemon extract?

Yes, but I like the boost of lemon flavor it adds to the cake layer.

Can I add a glaze instead of powdered sugar?

Yes, a simple lemon glaze made with lemon juice and powdered sugar works beautifully.

How do I keep the crust from getting soggy?

I let the crust cool for 5 minutes before adding the filling so it stays crisp.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it turns out just as good.

Conclusion

I love how this Lemon Bar Cake layers a buttery crust, tangy filling, and soft lemon cake into one irresistible dessert. It’s perfect when I want something bright and refreshing but still rich and satisfying. Every time I make it, it’s gone fast, which tells me it’s one of those desserts worth keeping in my recipe rotation.