The Ultimate Lemon Bar Cake: A Zesty Masterpiece with Shortbread, Curd, and Cream Cheese Frosting
If you adore the classic combination of tart lemon and buttery shortbread found in traditional lemon bars, then prepare to fall in love with this extraordinary lemon bar cake! This isn’t just any lemon cake; it’s a meticulously crafted dessert that reimagines your favorite lemon bar in a magnificent, layered cake form. Each slice offers a symphony of textures and tastes: a foundational, crisp shortbread crust, a luscious filling of homemade, tart lemon curd, and a velvety smooth cream cheese frosting that perfectly balances the zesty notes. It’s truly a lemon bar transformed into a show-stopping cake!
As a former pastry chef, I find immense joy in reimagining classic desserts and presenting them in exciting new ways. This layered lemon bar cake was born from that very passion, directly inspired by the beloved simplicity and bright flavors of traditional lemon bars, much like my popular lemon bar cookies. This cake is the quintessential citrus dessert, making it an absolutely perfect choice for brightening up your spring gatherings or for a refreshing treat on a warm summer day.
What sets this recipe apart is its unwavering commitment to authentic lemon flavor. We exclusively use fresh lemons – both juice and zest – ensuring a vibrant, natural taste that artificial flavorings simply cannot replicate. The result is a dessert that is perfectly balanced: wonderfully tart, beautifully sweet, and enriched with a delicate buttery shortbread crunch in every single bite. While it might require a touch more effort than my straightforward lemon poppy seed cake with lemon curd, I assure you, the sensational flavor and stunning presentation of this lemon bar cake make every minute of your baking journey absolutely worth it!
Table of Contents
Key Ingredient Notes and Substitutions for Your Lemon Bar Cake
Crafting the perfect Lemon Bar Cake starts with understanding the role of each ingredient. Here’s a deeper dive into the essential components and why they matter:
Fresh Lemons: The star of the show! For that truly authentic, bright, and vibrant lemon flavor that makes this cake irresistible, I strongly recommend using fresh lemons. The difference between fresh lemon juice and zest versus bottled juice is monumental, affecting both the taste and the beautiful sunny yellow hue of your curd and cake. Think of the delightful tang in my lemon poppy seed cupcakes and lemon raspberry cupcakes – that’s the power of fresh citrus!
Sour Cream: This unsung hero plays a crucial role in the cake batter, imparting an incredible amount of moisture and richness. Its slight acidity also helps to activate the baking powder, contributing to a tender crumb. If you don’t have sour cream on hand, full-fat plain Greek yogurt is an excellent substitute, offering similar moisture and tanginess without compromising the cake’s texture.
Cake Flour: This ingredient is absolutely non-negotiable for achieving the light, airy, and tender crumb that defines this lemon cake. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development and a softer texture. I do not recommend substituting it with all-purpose flour or attempting a homemade cake flour mixture with cornstarch, as these will alter the cake’s delicate structure and ultimately yield a denser, less desirable texture. Trust me on this one – cake flour is worth the investment!
Whole Milk: For optimal moisture, richness, and structure in your cake layers, whole milk is the best choice. Its higher fat content contributes to a more tender and flavorful cake. While you might be tempted to use lower-fat alternatives, doing so can result in drier cake layers that lack the desired depth of flavor and velvety texture. Stick to whole milk for the most delicious results.
You’ll find the complete list of ingredient measurements and detailed instructions in the recipe card provided further down below!
Step-by-Step Lemon Bar Cake Recipe Instructions
Ready to bake this spectacular Lemon Bar Cake? Follow these detailed instructions to create each delightful component and assemble your masterpiece. Precision is key, so take your time and enjoy the process!
Step 1: Master the Lemon Curd. In a small saucepan, combine fresh lemon juice, lemon zest, granulated sugar, and egg yolks. Cook this mixture over medium-low heat, stirring constantly with a whisk. This continuous stirring is crucial to prevent scrambling the eggs and ensure a smooth, velvety texture. Continue cooking for about 12 minutes, or until the curd thickens significantly and coats the back of a spoon. Once thickened, strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or small lumps. Stir in the softened butter and vanilla extract until fully incorporated. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming, then chill it in an ice bath or refrigerator until completely cold and ready to use.
Step 2: Prepare the Buttery Shortbread Crust. In a stand mixer bowl, combine the all-purpose flour, granulated sugar, cold cubed unsalted butter, vanilla extract, and a pinch of salt. Mix these ingredients on low speed until they form a crumbly mixture, resembling coarse sand. Avoid overmixing; we want a crumbly texture, not a smooth dough. This will form the delicious, crisp base of your cake layers.
Step 3: Par-Bake the Shortbread Crust. Divide the crumbly shortbread mixture evenly among your prepared baking pans (approximately 105g per pan if using three 6-inch pans). Firmly press the shortbread crumbs into an even layer at the bottom of each pan. This creates a sturdy, delicious base. Bake the crusts for just 8 minutes until lightly golden. Once baked, remove them from the oven and set them aside to cool while you prepare the cake batter. This cooling step is important to prevent the cake batter from sinking.
Step 4: Combine Dry Ingredients and Butter for the Cake. In your stand mixing bowl, gently rub together the granulated sugar and fresh lemon zest with your fingertips. This technique helps to release the aromatic oils from the zest, infusing the sugar with intense lemon flavor. Next, add the cake flour, baking powder, and a quarter teaspoon of fine sea salt to the bowl and whisk them together until thoroughly combined. Then, add the room temperature unsalted butter, mixing on low speed until the mixture resembles coarse, wet sand. This “reverse creaming” method helps to tenderize the cake and create a fine crumb.
Step 5: Incorporate the First Batch of Wet Ingredients. To the dry mixture and butter, add the room temperature sour cream and canola or vegetable oil. Mix these ingredients on low speed for *exactly one minute*. This brief mixing period helps to fully hydrate the flour and start building a tender structure. After one minute, stop the mixer and use a rubber spatula to thoroughly scrape down the sides and bottom of the bowl, ensuring all ingredients are evenly incorporated.
Step 6: Gradually Stream in Remaining Wet Ingredients. In a separate bowl with a pour spout (for easy streaming), whisk together the room temperature large egg, whole milk, fresh lemon juice, and vanilla extract until well combined. With your stand mixer running on low speed, slowly and steadily stream this liquid mixture into the main mixing bowl. Mix until the batter is just combined and no streaks of dry ingredients remain. Be careful not to overmix, as this can lead to a tough cake. Give the sides and bottom of the bowl one final scrape to ensure everything is perfectly blended.
Step 7: Bake the Cake Layers with Curd Swirls! Evenly divide the finished cake batter and pour it directly on top of the par-baked shortbread crusts in each pan (approximately 225g per pan). Now for the fun part: dollop about 1 ½ tablespoons of the chilled lemon curd onto the top of the batter in each pan. Use a clean toothpick or a thin skewer to gently swirl the curd into the batter, creating beautiful marbled patterns. Be careful not to overmix the swirl, a few gentle passes are enough. Then, bake your cake layers for 23-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow them to cool on a wire rack for 15 minutes before carefully inverting them out of their pans. Ensure they cool completely before moving on to assembly.
Step 8: Whip Up the Lemon Cream Cheese Buttercream. In a clean stand mixing bowl, cream together the cold cream cheese and room temperature unsalted butter on medium speed until the mixture is completely smooth and free of lumps. This is crucial for a silky frosting. Gradually add the powdered sugar on low speed until fully incorporated. Once the frosting is light and fluffy, mix in the lemon zest, vanilla extract, and heavy cream. Continue mixing on medium speed for about 30 seconds, just until the frosting is combined, fluffy, and thick. Be careful not to overmix, as cream cheese frosting can become too soft. If it appears curdled, chill it for 30-60 minutes and then re-mix, and it should come back together perfectly. Cover and keep chilled until ready to assemble the cake.
Step 9: Expertly Assemble Your Layers. To begin assembly, use a serrated knife to carefully trim a very thin layer off the top of each cooled cake, exposing the moist crumb and creating a flat surface for stacking. Place your first cake layer (crust-side down) on a serving platter or cake round. Spread a thin, even layer of the chilled cream cheese buttercream over the top, then pipe a sturdy border of buttercream around the very edge. This border acts as a dam, preventing the tangy lemon curd from oozing out. Spoon 2-3 tablespoons of the lemon curd into the center of the border. Carefully place the next cake layer on top, repeating the buttercream and curd steps. For the final layer, place it upside down (crust-side up) to ensure a perfectly flat and even top for frosting.
Step 10: Decorate and Serve! With all layers stacked, use the remaining lemon cream cheese frosting to elegantly frost the sides and top of your cake. Aim for a smooth finish or create decorative swirls. For a stunning presentation, spoon an additional generous amount of lemon curd onto the center of the cake’s top. Garnish with delicate fresh lemon slices and a light dusting of powdered sugar for an extra touch of beauty and flavor. Slice, serve, and enjoy this incredible celebration of lemon!
Top Baking Tips for Your Perfect Lemon Bar Cake
Achieving baking perfection often comes down to a few key techniques and habits. Here are my top professional baking tips to ensure your Lemon Bar Cake turns out absolutely flawless:
Embrace a Kitchen Scale. My number one baking tip, hands down, is to bake with a kitchen scale! Baking with a scale provides unparalleled precision, especially when it comes to dry ingredients like flour. Measuring by volume (cups) can lead to significant variations in weight, meaning you might inadvertently add too much flour. Excess flour is a common culprit for dry, dense, or crumbly cakes. A scale ensures consistent, accurate measurements every single time, leading to predictable and perfectly textured results. It’s a small investment that makes a huge difference!
Always Use Room Temperature Ingredients. This tip applies to butter, eggs, milk, and sour cream. When ingredients are at room temperature, they emulsify much more effectively, creating a smooth, homogenous batter. Cold ingredients, especially butter, won’t blend properly, leading to a lumpy batter where ingredients are not evenly distributed. This can result in a cake with an inconsistent texture and uneven baking. Plan ahead and take your refrigerated ingredients out at least 30-60 minutes before you start baking.
Closely Monitor Bake Time. Remember that all ovens vary, and their temperatures can fluctuate. The baking times indicated in any recipe are guidelines, and your cake layers might bake quicker or take longer than suggested. I recommend checking on your cakes occasionally, especially towards the end of the baking window. To test for doneness, gently press the top of a cake layer – it should spring back. A toothpick or thin skewer inserted into the center should come out with just a few moist crumbs attached, but not wet batter. Over-baking can lead to dry cake layers, while under-baking means a sunken or gummy texture. Trust your instincts and your oven!
Storage and Freezing for Freshness
Storage: To maintain its exquisite flavor and moist texture, your Lemon Bar Cake should be stored properly. Loosely cover the entire cake or place individual slices in an airtight container. Keep it refrigerated for up to 5 days. For the best eating experience, allow the cake to come to room temperature for about 30 minutes before serving. This will ensure the frosting is creamy and the cake layers are tender.
Freezer: Yes, you can freeze this delightful cake! To freeze, first chill the entire lemon bar cake in the freezer until the frosting is firm (this helps prevent smudging). Once firm, carefully cut it into individual slices. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. Stored this way, the cake slices will keep beautifully for up to one month. Thaw individual slices in the refrigerator overnight or on the countertop for a few hours before enjoying.
Frequently Asked Questions About Lemon Bar Cake
Absolutely, yes. Due to the fresh lemon curd filling and the cream cheese buttercream frosting, this cake should always be kept refrigerated when you are not actively serving it. This helps maintain its freshness, prevent spoilage, and ensure the frosting holds its shape beautifully.
You definitely can! This recipe is excellent for making components ahead, which can significantly ease your baking schedule. You can prepare the lemon curd up to 3-4 days in advance and store it in the refrigerator. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap, then stored at room temperature for a day or refrigerated for up to 3 days. The cream cheese frosting can also be made 1-2 days ahead and kept chilled. Assemble the cake closer to serving time for the freshest results.
This recipe is specifically designed for three 6-inch cake pans. While I haven’t personally tested it as an 8-inch cake, if you decide to try it, I would highly recommend doubling the recipe to ensure you have enough batter and shortbread crust mixture to adequately fill larger pans and create sufficiently tall layers. Baking times would also need to be adjusted accordingly for a larger diameter cake. Please let me know how it turns out if you experiment with this!
Making perfect lemon curd is easier than you think, but a few pointers can ensure success. If it’s your first time, or even if you’re a seasoned baker, I have an entire dedicated post on how to make easy lemon curd. It’s packed with all my best tips and tricks, including how to achieve that vibrant color, perfect thickness, and troubleshoot common issues.
More Zesty Lemon Desserts to Love
If you’re a fan of bright, citrusy flavors, you’ll surely enjoy exploring these other delightful lemon-infused treats from my kitchen:
- Strawberry Lemon Blondies
- Lemon Raspberry Muffins
- Lemon Brownies
- Lemon Berry Cake
- Lemon Curd Buns
If you tried this Lemon Bar Cake, or any other recipe from my website, please don’t hesitate to let me know how it went in the comments section below. I absolutely love hearing from you and seeing your baking successes! Also, if you enjoyed it, please consider leaving a star rating – it truly helps others discover these recipes. You can also tag me on Instagram or Facebook so I can admire your beautiful creations!
Lemon Bar Cake
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Equipment
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3 6 inch cake pans
Ingredients
Lemon Curd
- ½ cup lemon juice
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 tbsp + 1 tsp lemon zest
- Pinch fine sea salt
- 5 1/2 tbsp unsalted butter, softened
- 3/4 tsp vanilla extract
Shortbread Layer
- 1 cup + 2 tsp all-purpose flour, *see notes for measuring*
- 9 tbsp unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 1/2 tsp fine sea salt
Cake
- 1 cup granulated sugar
- 1 tbsp fresh lemon zest
- 1 1/4 cups cake flour, *see notes for measuring*
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 3 tbsp unsalted butter, room temperature
- ½ cup sour cream, room temperature
- 2 tbsp canola or vegetable oil
- 1 large egg, room temperature
- ½ cup whole milk, room temperature
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
Cream Cheese Buttercream
- 1 ½ cups unsalted butter, room temperature
- 2 oz cold cream cheese
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp heavy cream
Instructions
For the Curd
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In a small pot, combine the lemon juice, sugar, lemon zest, yolks, and salt.½ cup (100 g) lemon juice, ⅓ cup (67 g) granulated sugar, 1 tbsp + 1 tsp lemon zest, Pinch fine sea salt, 4 large (62 g) egg yolks
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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.
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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 1/2 tbsp (77 g) unsalted butter, 3/4 tsp vanilla extract
For the Shortbread
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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 tsp (135 g) all-purpose flour, 9 tbsp (126 g) unsalted butter, 1/4 cup (50 g) granulated sugar, 3/4 tsp vanilla extract, 1/2 tsp fine sea salt
For the Cake
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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 (200 g) granulated sugar, 1 tbsp fresh lemon zest, 1 1/4 cups (150 g) cake flour, 2 tsp baking powder, ¼ tsp fine sea salt
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Mix in the cubed butter until it resembles coarse sand.3 tbsp (45 g) unsalted butter
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Add the sour cream and oil and mix on low speed for exactly 1 minute. Scrape down the bowl.½ cup (113 g) sour cream, 2 tbsp (25 g) canola or vegetable oil
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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 (50 g) large egg, ½ cup (100 g) whole milk, 1 tbsp fresh lemon juice, 1 tsp vanilla extract
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Pour the batter into all three cake pans on top of the shortbread crust, about 225 g in each.
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Dollop 1 ½ tbsp of the lemon curd on top of the batter, use a toothpick to swirl it well into the batter.
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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.
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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
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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 (282 g) unsalted butter, 2 oz cold cream cheese
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Mix in the powdered sugar on low until combined.1 ½ cups (190 g) powdered sugar
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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 tsp vanilla extract, 1 tsp lemon zest, 1 tbsp heavy cream
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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 tbsp 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.
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Use the rest of the buttercream to frost the sides and top.
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Spoon more lemon curd on the top, garnish with fresh lemon slices or powdered sugar, and enjoy!
Notes
*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!*
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.