Ingredients (~6-8 servings)
For the Shortbread Crust
- 6 tbsp unsalted butter, melted
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- 1/4 tsp fine sea salt
- 3/4 tsp vanilla extract
For the Lemon Filling
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 large eggs, room temperature
- 1/3 cup fresh lemon juice
- Zest of 1 large lemon
For the Lemon Cake
- 3/4 cup plus 2 tbsp all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup plus 2 tbsp granulated sugar
- Zest of 2 large lemons
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 tbsp vegetable oil
- 2 large eggs, room temperature
- 3/4 tsp vanilla extract
- 1/4 tsp lemon extract
- 3 tbsp sour cream, room temperature
- 3 tbsp buttermilk, room temperature
Make the Crust and Bake It
Set your oven temperature to 350°F and prepare your 8-inch springform pan by lining the bottom and sides with parchment paper.
In a mixing bowl, combine melted butter, powdered sugar, vanilla extract, salt, and 1 cup of flour; mix until crumbly.
Use your fingers to press the crumbly mixture into the bottom of the prepared pan and slightly up the sides to create a shallow edge.
Use a fork to pierce the crust to allow air bubbles to escape while baking.
Bake for about 20-23 minutes or until edges are golden brown and the crust surface is no longer shiny.
Let the baked crust cool for a minimum of 5 minutes before adding the filling.
The cooling time allows the crust to firm up so it can hold the filling without getting soggy.
Lemon Filling
While the crust bakes, make the filling by whisking together 3/4 cup of granulated sugar and 2 tablespoons of flour in a bowl.
Then add the eggs, lemon juice, and lemon zest. Continue to mix with a whisk until you have a smooth mixture.
Return your warm baked crust to the oven and carefully pour the lemon filling over it.
Pouring the filling while the crust is still warm helps prevent the filling from spilling.
Bake for about 20 minutes or until the filling is set and does not jiggle when the pan is moved.
Cake Layer
While the filling bakes, prepare your cake batter by whisking together 3/4 cup plus 2 tablespoons of flour, baking powder, baking soda, and 1/4 teaspoon of salt in a bowl.
In a separate bowl, rub the lemon zest into the sugar using your fingers to release the oils and enhance the lemon flavor of the cake.
Afterward, add the softened butter and oil and mix on high speed until light and fluffy. Add the eggs, vanilla extract, and lemon extract.
Then alternately add the dry ingredients in two parts, along with the sour cream and buttermilk, mixing on low speed until the batter just comes together.
Once the batter is ready, pour it evenly over the set lemon filling and spread it gently with a spatula.
Bake in a 350°F oven for approximately 30-33 minutes, or until golden brown; a toothpick inserted in the center of the cake should come out clean.
Cool the cake at room temperature for 35-40 minutes before releasing from the springform pan.
Lemon Bar Cake
Ingredients
For the Shortbread Crust
- 6 tbsp unsalted butter melted
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- 1/4 tsp fine sea salt
- 3/4 tsp vanilla extract
For the Lemon Filling
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 large eggs room temperature
- 1/3 cup fresh lemon juice
- Zest of 1 large lemon
For the Lemon Cake
- 3/4 cup plus 2 tbsp all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup plus 2 tbsp granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter 1 stick, softened
- 1 1/2 tbsp vegetable oil
- 2 large eggs room temperature
- 3/4 tsp vanilla extract
- 1/4 tsp lemon extract
- 3 tbsp sour cream room temperature
- 3 tbsp buttermilk room temperature
Instructions
- Preheat oven to 350°F. Line 8-inch springform pan with parchment paper.
- Mix melted butter, powdered sugar, vanilla, salt, and flour until crumbly. Press into pan bottom and slightly up sides. Prick with fork.
- Bake crust 20-23 minutes until golden and matte.
- Whisk sugar and flour for filling. Add eggs, lemon juice, and zest until smooth.
- Pour filling over warm crust while pan is in oven. Bake 20 minutes until set.
- Whisk dry cake ingredients in bowl. In separate bowl, rub lemon zest with sugar.
- Beat sugar mixture with butter and oil until fluffy. Mix in eggs and extracts.
- Add dry ingredients alternating with sour cream and buttermilk. Mix until just smooth.
- Spread batter over set lemon filling. Bake 30-33 minutes until toothpick comes clean.
- Cool 40 minutes before removing from pan.
