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Lemon Bar Cake

This Lemon Bar Cake combines the sweet, tangy flavors of homemade lemon bars with the soft, fluffy texture of cake. It’s an easy lemon bars recipe that’s perfect for potlucks, brunches, or when you just need a bright and refreshing dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 16 squares
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 box yellow cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
For the Topping:
  • 1 can 14 oz sweetened condensed milk
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting

Method
 

Preheat & Prep:
  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Make the Cake:
  1. In a large bowl, whisk together cake mix, water, oil, eggs, lemon zest, and lemon juice. Pour batter into the prepared dish.
Bake:
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Make the Topping:
  1. In a small bowl, mix sweetened condensed milk, lemon juice, and lemon zest. Pour over the slightly cooled cake and spread evenly.
Chill: and Serve:
  1. Refrigerate for at least 2 hours to let the topping set.
  2. Dust with powdered sugar, slice into squares, and enjoy!

Notes

  • Add fresh berries on top for extra flavor.
  • Swap out water for more lemon juice for extra tang.
  • Want a shortcut? Use store-bought lemon curd instead of making the topping.

Storage Tips:

  • Store in the fridge for up to 5 days.
  • Freeze individual slices for up to 3 months.