These bright and buttery lemon curd cake bars are soft, moist, and infused with vibrant citrus flavor. Topped with a creamy lemon curd swirl frosting, they’re a refreshing and sunny dessert perfect for spring afternoons, summer picnics, or anytime you crave a burst of lemon.

Why You’ll Love This Recipe

If you love lemon, these cake bars deliver in every way—soft, tender cake bursting with lemon zest and juice, paired with a tangy cream cheese frosting infused with silky lemon curd. They’re elegant yet approachable, with just the right balance of sweet and tart. Whether served at a brunch, baby shower, or simple afternoon tea, these bars are easy to make and impossible to resist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup sour cream
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt

For the Frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
1¼ cups powdered sugar
2 tbsp lemon juice
¼ cup lemon curd, plus extra for swirling

Directions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in the lemon zest, lemon juice, and sour cream.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Spread the batter evenly into the prepared baking pan.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
For the frosting, beat the softened cream cheese and butter together until smooth and fluffy.
Add powdered sugar and lemon juice, and beat until light. Gently fold in ¼ cup lemon curd.
Spread the frosting over the cooled cake in an even layer. Spoon small dollops of extra lemon curd on top and swirl with a knife or skewer for a marbled effect.
Chill the frosted cake for at least 30 minutes before slicing into 9 squares. Serve cold or at room temperature.

Servings and timing

Servings: 9 bars
Prep Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Calories per serving: 290 kcal

Variations

Berry burst: Top with fresh blueberries or raspberries before serving.
Herbal hint: Add 1 tsp finely chopped thyme or rosemary to the batter for a subtle botanical twist.
Gluten-free version: Substitute with a 1:1 gluten-free baking flour.
Lemon-lime fusion: Replace half the lemon juice with lime juice for a citrus blend.
Mini version: Bake in mini muffin pans for bite-sized lemon cake bites.

Storage/Reheating

Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted cake for up to 2 months. Thaw in the fridge before frosting and serving.
Reheating: These bars are best served chilled or at room temperature. Do not reheat.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

What’s the difference between lemon curd and lemon pie filling?

Lemon curd is richer and silkier, made with butter and egg yolks. Lemon pie filling is thicker and more gelatinous. Use curd for the best texture and taste.

Can I make these in a larger pan?

Yes, double the recipe and bake in a 9×13-inch pan. Adjust baking time to 35–40 minutes.

Do these bars taste like lemon cake?

Yes, they are essentially soft lemon cake squares topped with tangy cream cheese lemon frosting.

Can I use Greek yogurt instead of sour cream?

Yes, plain full-fat Greek yogurt works well as a substitute.

Is lemon extract necessary?

No, this recipe uses fresh lemon juice and zest for natural flavor. Lemon extract is optional and not needed.

Can I make the frosting in advance?

Yes, you can make the frosting up to 2 days ahead. Store it in the fridge and bring to room temperature before spreading.

Are these overly sweet?

No, the tartness of the lemon and cream cheese balances the sweetness nicely.

Can I skip the swirl on top?

Yes, you can simply spread the frosting and serve, but the swirl adds a lovely visual appeal.

Do I need to refrigerate leftovers?

Yes, due to the cream cheese frosting, store leftovers in the refrigerator.

Conclusion

Lemon Curd Cake Bars are a citrus lover’s dream: bright, creamy, and satisfyingly soft. Their cheerful appearance and bold lemon flavor make them a favorite for spring and summer desserts. Whether served at a party, packed for a picnic, or enjoyed with afternoon tea, these bars are a simple yet stunning treat that captures the taste of sunshine in every bite.

Lemon Curd Cake Bars

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These luscious lemon curd cake bars are soft, moist, and bursting with citrus flavor. Topped with a creamy lemon curd swirl frosting, they’re sunshine in every bite—ideal for spring gatherings, summer picnics, or an afternoon treat.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 9 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in lemon zest, lemon juice, and sour cream until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Spread batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely in the pan.
For the frosting, beat cream cheese and softened butter until smooth and creamy.
Add powdered sugar and lemon juice, beating until light and fluffy. Fold in ¼ cup lemon curd.
Spread frosting over the cooled cake. Swirl additional lemon curd on top using a knife or skewer.
Chill the frosted cake for at least 30 minutes before slicing into bars. Serve chilled or at room temperature.

Notes

For a more intense lemon flavor, use homemade lemon curd if available.
Bars can be stored in the fridge for up to 4 days in an airtight container.
Allow bars to come to room temperature before serving for softer texture.
Use a sharp knife dipped in warm water for clean cuts.

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 23g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 75mg