Lemon Bar Cake
This dessert is made of three distinct layers: a tender shortbread crust that uses powdered sugar for a crumbly texture, a gooey and tart lemon filling similar to a classic lemon bar, and a soft lemon cake baked on top. The layers are baked sequentially in the same pan.
Print
Pin
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.
Notes
Ensure all refrigerated ingredients are at room temperature before starting.
Tried this recipe?Leave a comment below & let me know!