Glazed Lemon Cake Bars are soft, buttery cake bars loaded with fresh lemon zest and juice, finished with a sweet glaze for maximum citrus punch. They're a bright, tangy dessert that's easier than layered cake but more tender than traditional lemon bars.
Delivery in as fast as one hour.*
Prices vary by store
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Spray Suvie pan with non-stick cooking spray and coat with 1 tbsp flour. Tap out excess flour. Whisk flour, baking powder, and salt together in a medium bowl.
In a small bowl, mix together 2 tsp lemon juice and sour cream.
Toss granulated sugar and lemon zest together in a large bowl, breaking up clumps with fingers. Add the softened butter and beat with an electric mixer until smooth, about 3 minutes. Scrape down the bowl and continue to beat for another 3 minutes.
Add eggs, one at a time, waiting until the first egg is incorporated before adding the second (the batter will look curdled – this is okay!). Set the mixer to low, add half the flour, followed by the sour cream mixture, allowing each addition to be incorporated before adding the next. Add remaining flour, and then scrape down the bowl with rubber spatula to ensure no pockets of flour remain.
Pour batter into pan, smoothing the top with a rubber spatula. Tap pan on counter to release any air bubbles. Insert pan into your Suvie, input settings, and cook now or schedule, rotating pan halfway through cooking.
For the Syrup: While the cake cooks, stir together 2 tbsp lemon juice and 2 tbsp sugar in a small bowl until the sugar is dissolved. Remove pan from your Suvie and brush with syrup. Allow to cool and then remove from the pan.
For the Glaze: whisk together 1 tbsp lemon juice and ¼ cup confectioners sugar in a medium bowl. Once the cake has cooled, pour the glaze over the cake and cut into 8 pieces.
Store covered at room temperature for up to 2 days or refrigerate up to 4 days. Bars are best served at room temperature; no reheating needed.
Yes. Baked bars keep covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Add glaze after storing, or glaze before and cover tightly.
Cake bars are thick, tender, and cake-like throughout; traditional lemon bars have a shortbread crust and custard-like filling. This recipe is a pure lemon cake in bar form.
Fresh lemon juice is recommended for bright flavor. If using bottled, reduce to 1.5 tbsp since it's more acidic and less aromatic.
A toothpick inserted into the center should come out clean or with just a few moist crumbs. The top should be light golden and spring back when gently pressed.
Yes. Double all ingredients and bake in a 9x13 pan. Check for doneness around 30–35 minutes instead of 20–25.
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