• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cambrea Bakes
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Contact
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
×

Home » Recipes » Cake & Cupcake Recipes

Lemon Bar Cake

Published: May 10, 2023 Modified: May 10, 2023 by Cambrea Gordon. This post may contain affiliate links.

201 shares
  • Facebook
  • Twitter
  • Tumblr
Jump to Recipe
lemon bar cake pinterest pin.
lemon bar cake pinterest pin.

If you love a classic lemon bar you will love this lemon bar cake! This lemon cake is baked with a shortbread crust on the bottom, filled with tart lemon curd, and a lush cream cheese frosting. It's basically a lemon bar in cake form!

lemon bar cake with lemon curd and fresh lemon slices on top.

After my lemon bar cookies went viral, I knew this lemon bar cake needed to be developed next!

Imagine the best lemon bar flavor and texture but in cake form, that's what this cake tastes like.

It's a perfect citrus summer cake recipe and uses fresh lemons, nothing artificial, so you know it has the BEST flavor!

Jump to:
  • why you'll love this lemon bar cake
  • ingredient notes & substitutions
  • recipe instructions
  • expert baking tips
  • storage & freezing
  • faqs
  • more recipes to try
  • Recipe 📖
  • Reviews
a slice of lemon bar cake on a white plate with fresh lemon slices.

why you'll love this lemon bar cake

  • Tart and sweet: This cake has both tart and sweet flavors.
  • Buttery shortbread crust: Each layer has a quick shortbread crust on the bottom, just like you would get with a traditional lemon bar.
  • Perfect for lemon lovers: If you love lemon desserts, you will love this recipe!
  • Great for any occasion: This is one of my favorite desserts to bring to birthday parties, Mother's Day brunch, or even Easter! It's truly a delicious cake for any occasion. 

ingredient notes & substitutions

Find the full ingredient measurements and instructions in the recipe card below!

ingredients needed to make lemon bar cake.

Lemon: I recommend using fresh ones and not the juice that comes in a container. This will give the cake a beautiful bright yellow color and fresh flavor.

Sour cream: This ingredient provides moisture and richness to the cake. Full-fat plain Greek yogurt is another great option!

Cake flour: This ingredient can not be substituted or the texture of the cake will not turn out. I also don't recommend making homemade cake flour with cornstarch, as it is not the same as store-bought cake flour.

Milk: Whole milk is the best choice for this recipe, as it will provide the most moisture and structure. If you substitute it, your cake layers may turn out dry.

recipe instructions

Before you start, lightly butter the sides and line three 6-inch round cake pans with parchment paper on the bottom. 

fresh lemon curd in a white bowl.

Make the lemon curd. Cook the fresh lemon juice, zest, sugar, and egg yolks over medium-low heat stirring constantly until thickened.

Strain the curd into a bowl and stir in the butter and vanilla. Cover the top with plastic wrap and chill in an ice bath until ready to use.

shortbread crumbs in a white bowl.

Make the shortbread crust. In a stand mixing bowl, combine the all-purpose flour, granulated sugar, cubed butter, vanilla extract, and salt on low speed until crumbly.

a hand pressing shortbread crust into a cake pan.

Bake the crust. Firmly press the shortbread crumbs into the prepared baking pans. Bake for 8 minutes, then set aside to cool while you make the cake batter.

dry ingredients and butter mixed together in a mixing bowl.

Mix the butter and dry ingredients. In a stand mixing bowl, whisk together the dry ingredients, then add the cubed room-temperature butter. Mix on low speed for 3 minutes until it resembles coarse sand.

lemon cake batter in a mixing bowl.

Mix in the wet ingredients. Add the sour cream and oil to the mixing bowl. Mix on low speed for exactly one minute, then scrape down the sides and bottom of the bowl.

lemon cake batter in a mixing bowl.

Stream in the rest of the wet ingredients. With the mixer running on low speed, slowly stream in the whisked egg, milk, juice, and vanilla extract. Mix until just combined.

a toothpick swirling lemon curd into the cake batter.

Bake! Pour the batter on top of the shortbread crust. Dollop the lemon curd on top of each pan and use a toothpick to swirl it into the batter.

Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. 

lemon cream cheese frosting in a white bowl.

Make the lemon cream cheese buttercream. In a stand mixing bowl, cream the cream cheese and butter together until smooth, then mix in the powdered sugar.

Once light and fluffy, mix in the lemon zest, vanilla extract, and heavy cream and mix until just combined.

a hand spooning lemon curd on top of the cake layer.

Assemble! Alternate assembling the layers on a serving platter or cake round.

First a cake layer, then a thin layer of buttercream with a border around the edge. Fill the center with curd, then place the next layer on top.

the decorated lemon bar cake on a white marble slab.

Decorate! Frost the sides and top with the rest of the frosting. Spoon more curd on top and garnish with fresh lemon slices and a sprinkling of powdered sugar. Enjoy!

expert baking tips

  • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Baking times may vary: All ovens are different, and it may bake quicker or take longer than the indicated baking time. I recommend always checking on it occasionally and testing for doneness!
  • Cover the curd with plastic wrap. This will keep the curd from developing a dry film on top while it cools.

storage & freezing

Loosely cover the cake or store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to one month!

For leftovers, chill the cake in the freezer, then cut it into slices. Wrap each one in plastic wrap and store them in the fridge or freezer.

faqs

Does this cake need to be refrigerated?

Yes, I recommend keeping it in the fridge when you are not serving it.

Can I make it ahead of time?

Definitely! You can make the curd, bake the cake layers, and make the frosting ahead of time and keep them in the fridge until you are ready to assemble it.

Can I make this into an 8-inch cake instead?

I have not tested this recipe as an 8-inch cake, but would love to hear how it turns out if you do! I recommend doubling the recipe otherwise there won't be enough batter to fill the pans.

Why does my lemon curd taste eggy?

The egg white is what holds all of the "eggy" flavor, make sure you are separating the eggs completely and not letting any white into the curd!

more recipes to try

  • Biscoff Cookie Butter Cake
  • Strawberry Crunch Cupcakes
  • Mango Mousse Cake
  • Coconut Mango Crepe Cake

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

Recipe 📖

lemon bar cake with lemon curd and fresh lemon slices.
5 from 4 votes
Rate this Recipe Print Recipe Pin Recipe

Lemon Bar Cake

If you love a classic lemon bar you will love this lemon bar cake! This fresh lemon cake is baked with a shortbread crust on the bottom, filled with tart lemon curd, and a lush cream cheese frosting. It's basically a lemon bar in cake form!
Servings 8 servings
Prep 2 hours hrs
Cook 35 minutes mins
Total 2 hours hrs 35 minutes mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon
Prevent your screen from going dark

Equipment

  • 3 6 inch cake pans
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Lemon Curd

  • ½ cup lemon juice
  • 4 large egg yolks
  • â…“ cup granulated sugar
  • 1 tablespoon + 1 tsp lemon zest
  • Pinch fine sea salt
  • 5 ½ tablespoon unsalted butter softened
  • ¾ teaspoon vanilla extract

Shortbread Layer

  • 1 cup + 2 tsp all-purpose flour *see notes for measuring*
  • 9 tablespoon unsalted butter cold and cubed
  • ¼ cup granulated sugar
  • ¾ teaspoon vanilla extract
  • ½ teaspoon fine sea salt

Cake

  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 1 ¼ cups cake flour *see notes for measuring*
  • 2 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 3 tablespoon unsalted butter room temperature
  • ½ cup sour cream room temperature
  • 2 tablespoon canola or vegetable oil
  • 1 large egg room temperature
  • ½ cup whole milk room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Cream Cheese Buttercream

  • 1 ½ cups unsalted butter room temperature
  • 2 oz cold cream cheese
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon heavy cream

Instructions

For the Curd

  • In a small pot, combine the lemon juice, sugar, lemon zest, yolks, and salt.
    ½ cup lemon juice, ⅓ cup granulated sugar, 1 tablespoon + 1 teaspoon lemon zest, Pinch fine sea salt, 4 large egg yolks
  • Cook over medium-low heat for 12 minutes, stirring constantly until the curd looks vibrant yellow and is thick enough to coat the back of a spoon.
  • Pour the curd through a fine mesh strainer into a clean bowl. Then stir in the butter and vanilla extract. Cover the top with plastic wrap (so that it touches the curd) and set it in an ice bath to cool.
    5 ½ tablespoon unsalted butter, ¾ teaspoon vanilla extract

For the Shortbread

  • Mix the shortbread ingredients in a stand mixing bowl on low speed until crumbly. Press into the prepared 6-inch cake pans. (about 105 g in each one). Bake at 350 for 8 minutes. Set aside to cool while you make the cake batter.
    1 cup + 2 teaspoon all-purpose flour, 9 tablespoon unsalted butter, ¼ cup granulated sugar, ¾ teaspoon vanilla extract, ½ teaspoon fine sea salt

For the Cake

  • In a stand mixing bowl, rub together the sugar and lemon zest. Then add the cake flour, baking powder, and salt and mix to combine.
    1 cup granulated sugar, 1 tablespoon fresh lemon zest, 1 ¼ cups cake flour, 2 teaspoon baking powder, ¼ teaspoon fine sea salt
  • Mix in the cubed butter until it resembles coarse sand.
    3 tablespoon unsalted butter
  • Add the sour cream and oil and mix on low speed for exactly 1 minute. Scrape down the bowl.
    ½ cup sour cream, 2 tablespoon canola or vegetable oil
  • In a bowl with a spout, whisk together the egg, milk, lemon juice, and vanilla. Slowly stream the liquid into the bowl with the mixer running on low until just combined. Scrape down the sides and bottom of the bowl to ensure everything is well combined.
    1 large egg, ½ cup whole milk, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
  • Pour the batter into all three cake pans on top of the shortbread crust, about 225 g in each.
  • Dollop 1 ½ tablespoon of the lemon curd on top of the batter, use a toothpick to swirl it well into the batter.
  • Then bake the cake layers for 23-25 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs.
  • Lem them cool on a wire rack for 15 minutes, then flip them out of the pans. Allow them to cool completely before assembling.

Assembly

  • In a stand mixing bowl, mix the cream cheese on medium speed until smooth, then add the butter and mix to combine.
    1 ½ cups unsalted butter, 2 oz cold cream cheese
  • Mix in the powdered sugar on low until combined.
    1 ½ cups powdered sugar
  • Add the heavy cream, vanilla extract, and lemon zest. Increase the speed to medium for 30 seconds until it looks fluffy, but is still thick. Cover and keep the bowl in the fridge until ready to use. If the buttercream looks curdled, it’s likely overmixed. Chill it in the fridge for 30-60 minutes and then mix again and it should come back together.
    ½ teaspoon vanilla extract, 1 teaspoon lemon zest, 1 tablespoon heavy cream
  • Use a serrated knife to cut a very thin layer off the top of the layers to expose the crumb. Spread a thin layer of buttercream over the top, then pipe a border around the edges (this will keep the curd from oozing out of the sides.)
    Spoon 2-3 tablespoon of the curd in the center, then place the next layer on top. Place the last layer upside down so that the top is completely flat.
  • Use the rest of the buttercream to frost the sides and top.
  • Spoon more lemon curd on the top, garnish with fresh lemon slices or powdered sugar, and enjoy!

Notes

Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Serving: 1slice | Calories: 981kcal | Carbohydrates: 81g | Protein: 6g | Fat: 73g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 289mg | Sodium: 379mg | Potassium: 132mg | Fiber: 1g | Sugar: 64g | Vitamin A: 2221IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

More Cake & Cupcake Recipes

  • Chocolate Coffee Cake
  • Lemon Berry Mascarpone Cake
  • Blueberry Crumble Cake
  • Easter Coconut Cake

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lily says

    May 10, 2023 at 5:07 pm

    5 stars
    This cake was sooo yummy! Perfect balance of sweet and tart, and tons of lemon flavor. I'm going to make it again for mother's day, my mom loves lemon!

    Reply

Primary Sidebar

cambrea bakes head shot.

Hi friend, I'm Cambrea!

As a professionally trained pastry chef, I'm sharing bakery-worthy treats both sweet and savory that are unique twists on classic recipes. My reliable recipes are sure to impress any crowd and make all of your dessert dreams come true!

More about me →

summer recipes

  • Strawberry Rhubarb Pop Tarts
  • Top 10 Summer Dessert Recipes
  • Strawberry Crunch Cupcakes
  • Mango Mousse Cake

popular recipes

  • Easy Lemon Bar Cookies
  • Easy Chocolate Cake with Raspberry Filling
  • Chocolate Filled Cookies
  • Oreo Cookie Cake
  • Espresso Brownies
  • Pop Tart Cookie Bars

Footer

^ back to top

read our terms

  • Privacy Policy
  • Accessibility Policy

keep in touch

  • Sign Up! for emails and exclusive email-only recipes.
  • Find us on Instagram
  • Find us on Facebook
  • Find us on Pinterest

about

  • About
  • Contact Me

As an affiliate partner, I earn a small commission from qualifying purchases, at no cost to you. I only recommend products I really use and love.

Copyright © 2023 Cambrea Bakes LLC