Creamy lemon cake bars recipe! You’re going to LOVE this creamy lemon cake bars recipe! A fluffy and moist lemon cake filled with dollops of delicious lemon cream! I’m sure you’ve never seen a cake bar like this!
If you like recipes with lemon you’ll love the Lemon Loaf Cake, the Egg-Free Lemon Mug Cake, or the 3-Ingredient Lemon Mousse (egg-free).
Active time: 20mins | Cook time: 25mins | Yield: 9 servings
Ingredients:
Lemon Cream:
- One 14oz can (397g) Sweetened condensed milk
- 1/3 cup (80g) Freshly squeezed lemon juice
Lemon Cake:
- 1 Egg at room temperature
- 1/3 cup (80g) Milk at room temperature
- 3 Tbsp (40g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 2 Tbsp (30g) Freshly squeezed lemon juice
- 2 tsp Lemon zest
- 3/4 cup (90g) All-purpose flour
- 1/3 cup (65g) Granulated sugar
- 1 tsp (4g) Baking powder
- A pinch of salt
Video:
Directions:
Lemon Cream:
- Place the condensed milk into a medium bowl. Pour the lemon juice on top and whisk until well combined. The mixture will thicken slightly. Set it aside.
Lemon Cake:
- Line an 8in (20cm) square pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the egg in a large bowl. Using a wire whisk, mix for about 1 minute.
- Add the milk, oil, lemon juice, and lemon zest. Whisk until well combined.
- Sift the flour, sugar, baking powder, and salt over the mixture. Stir gently until just combined and smooth. Don’t overmix the batter.
- Pour the batter into the prepared pan and spread it into an even layer.
- Using a spoon, place dollops of lemon cream evenly all over the cake batter.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Make sure to insert the toothpick into the cake. The cream will be a bit soft and firm up later.
Let it cool completely at room temperature or in the fridge. Cut into squares and serve.
You may also like:
3-Ingredient Lemon Mousse (egg-free)
