Get the Recipe:
Lemon Pound Cake Bars
Soft, buttery lemon pound cake bars with bright citrus flavor, baked in a 9×13 pan and finished with a simple glaze. An easy, shareable lemon dessert that’s perfect for any occasion.
Ingredients
For the bars
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 4 large eggs, lightly beaten
- zest of 2 medium lemons, about 2 tablespoons
- juice of 2 medium lemons, about 1/3 cup
For the glaze:
- 1 cup (110 g) confectioners' sugar, sifted
- 2 to 3 tablespoons (30 to 45 ml) milk or lemon juice
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Instructions
To make the bars:
- Preheat oven to 375°F (190°C). Grease a 9"x 13" baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Place the butter in a large saucepan. Melt over medium heat. Remove from heat.
- Stir in the sugar, followed by the eggs, mixing well after each addition. Then add the flour mixture, and finally the zest and juice, mixing just until combined.
- Transfer the batter to the prepared pan, and spread it evenly.
- Bake 35 to 45 minutes, or until the top is golden brown and a pick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the glaze:
- In a small bowl, combine the confectioners' sugar and 2 tablespoons of milk until smooth. If necessary, add more milk (about a teaspoonful at at time) until the glaze is the desired consistency. Drizzle the glaze over the bars.
- Allow the bars to cool completely before cutting into bars.
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Notes
- Recipe slightly adapted from Betty Crocker.
- Don’t over-bake – Start checking around 25 minutes. The bars are done when the center is set and a toothpick comes out with a few moist crumbs. Overbaking can make them dry.
- Zest for flavor – Most of the lemon flavor comes from the zest, so don’t skip it. Be sure to zest the lemons before juicing.
- Glaze options – For a stronger lemon flavor, substitute some or all of the milk in the glaze with fresh lemon juice.
- Cutting clean bars – Let the bars cool completely before slicing. For the cleanest cuts, use a sharp knife and wipe it between slices.
- Yield flexibility – Cut into larger bars for a more dessert-style serving or smaller squares for sharing or serving a crowd.
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