Description
This Lemon Bar Cake combines the gooey tartness of lemon bars with the fluffiness of lemon cake, layered over a buttery shortbread crust. Each bite is bright, tangy, and balanced with soft cake and crunchy crust, making it a refreshing yet indulgent dessert.
Ingredients
- Shortbread Crust:
- 85 g (6 tbsp) unsalted butter, melted
- 40 g (1/3 cup) powdered sugar
- 170 g (1 1/4 cups + 1 tbsp) all-purpose flour
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- Filling:
- 200 g (1 cup) granulated sugar
- 23 g (3 tbsp) all-purpose flour
- 3 large eggs, room temperature
- 120 g (1/2 cup) fresh lemon juice (3–4 lemons)
- Zest of 1 large lemon
- Cake:
- 130 g (1 cup) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 150 g (3/4 cup) granulated sugar
- Zest of 3 large lemons
- 113 g (1/2 cup) unsalted butter, room temperature
- 30 g (2 tbsp) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla bean paste or extract
- 1/2 tsp lemon extract
- 60 g (1/4 cup) sour cream, room temperature
- 60 g (1/4 cup) buttermilk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Line bottom and sides of an 8-inch springform pan with parchment, wrapping the outside in foil.
- Make the shortbread crust: Mix melted butter, powdered sugar, vanilla, salt, and flour until crumbly. Press evenly into the pan and slightly up the sides. Prick with a fork and bake for 20–23 minutes, until edges are golden. Cool 5 minutes.
- Make the filling: Whisk sugar and flour together. Add eggs, lemon juice, and zest, whisking until smooth. Pour over crust and bake ~20 minutes, until set. Let cool slightly.
- Make the cake layer: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, rub lemon zest into sugar, then beat in butter and oil until fluffy. Add eggs, vanilla, and lemon extract. Mix in dry ingredients in two parts, alternating with sour cream and buttermilk, until smooth.
- Carefully layer the cake batter over the baked filling. Bake 30–33 minutes, until golden and a toothpick comes out clean.
- Cool for 35–40 minutes before serving. Dust with powdered sugar or top with whipped cream if desired.
Notes
- Swap vanilla bean paste for almond extract for a nutty twist.
- Add extra lemon juice to the filling for more tartness.
- Top with a lemon glaze instead of powdered sugar for presentation.
- Sprinkle slivered almonds or shredded coconut on the cake layer before baking for texture.
- Best baked in a springform pan for easy removal.
- Prep Time: 20 minutes
- Cook Time: 70–76 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
