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 and Bake the Crust
Preheat your oven to 350°F. Line an 8-inch springform pan with parchment paper on the bottom and up the sides.
In a bowl, mix the melted butter, powdered sugar, vanilla, salt, and 1 cup of flour until it forms a crumbly dough.
Press this mixture evenly into the bottom of the prepared pan and slightly up the sides to create a shallow rim. Prick the bottom with a fork a few times to allow air to escape.
Bake for ~20-23 minutes until the edges are golden and the surface looks matte. Let the crust cool for at least 5 minutes before adding the filling.
This cooling period helps the crust set and prevents it from becoming soggy.
Add the Lemon Filling
While the crust bakes, prepare the filling. In a bowl, whisk together the 3/4 cup of granulated sugar and 2 tablespoons of flour.
Whisk in the eggs, lemon juice, and lemon zest until the mixture is smooth.
Place the pan with the warm crust back in the oven, then carefully pour the lemon filling over it.
Pouring the filling while the pan is in the oven reduces the risk of spilling.
Bake for ~20 minutes at 350°F, or until the filling is set and no longer jiggles.
Make and Bake the Cake Layer
While the filling bakes, make the cake batter. In a bowl, whisk together the 3/4 cup plus 2 tablespoons of flour, baking powder, baking soda, and 1/4 teaspoon of salt.
In a separate, larger bowl, rub the lemon zest into the 1/2 cup plus 2 tablespoons of sugar with your fingertips. This releases the oils from the zest for a stronger lemon flavor.
Add the softened butter and oil to the sugar mixture and beat with a mixer until light and fluffy. Mix in the eggs, vanilla extract, and lemon extract.
Add the dry ingredients in two parts, alternating with the sour cream and buttermilk. Mix on low speed until the batter is just smooth.
Gently spread the cake batter over the set lemon filling.
Bake for ~30-33 minutes at 350°F. The cake is done when it’s golden and a toothpick inserted into the cake layer comes out clean.
Let the cake cool for ~35-40 minutes at room temperature before releasing it 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.
