Delicious Lemon Butter Pound Cake Bars Recipe
Welcome, my fellow bakers! I am thrilled to share one of my favorite recipes with you today, Lemon Butter Pound Cake Bars. These bars are simply divine and perfect for serving anytime, anywhere. With just a few ingredients, this recipe is easy, delicious, and foolproof.
Few things in life are as satisfying as kneading dough or baking, am I right? The feel of the flour under your fingertips and the aroma of the fresh cake baking in the oven is truly something special. This Lemon Butter Pound Cake Bars recipe is sure to get you hooked on baking.
The tangy zestiness of lemon pairs perfectly with the moist buttery texture of this pound cake recipe. With glazes and toppings galore, every bite will leave your taste buds tingling for more. Whether you’re sharing them with friends and family or enjoying a slice with a cup of tea on a chilly afternoon, these bars are sure to please.
So let’s grab our mixing bowls and preheat those ovens for a treat that’s both delicious and easy to make – let’s make some Lemon Butter Pound Cake Bars!
Why You’ll Love This Recipe
Buckle up, my friends, because I am about to introduce you to a Lemon Butter Pound Cake Bars recipe that will knock your socks off! Get ready to indulge in the gooey, buttery and tangy goodness! Whether you are a lemon fanatic, a cake lover or simply someone who enjoys delicious desserts, this recipe is for you.
Firstly, let’s talk about the texture of these cake bars. The combination of butter and sugar creates an incredibly tender crumb that just melts in your mouth. Plus, the addition of buttermilk provides that perfect amount of moistness in the bars. Trust me when I say that you won’t be able to stop at just one!
Secondly, the lemon flavor in this recipe is on point! We are using both fresh lemon juice and grated lemon peel to give these bars a zesty kick. And if that’s not enough tangy goodness for you, we are also topping them off with a simple yet indulgent lemon glaze!
And if all of this hasn’t convinced you yet, let me tell you how easy it is to make these Lemon Butter Pound Cake Bars. With just a few simple steps and ingredients that are readily available in your pantry, you’ll have yourself a delicious dessert in no time.
So what are you waiting for? Get baking today and experience the magic of these scrumptious Lemon Butter Pound Cake Bars! Trust me; once you try them, they will become your go-to dessert for any occasion!
Ingredient List
Here are the ingredients you will need to make these Lemon Butter Pound Cake Bars:
Cake Bars Ingredients:
- 2 cups self-rising flour, sifted
- 1 cup unsalted butter, melted
- 4 eggs
- 2 cups granulated sugar
- 1/2 cup buttermilk
- 2 tablespoons grated lemon peel
- 1/2 teaspoon salt
Lemon Butter Ingredients:
- 1 cup unsalted butter or margarine, softened
- 4 cups powdered sugar
- 1/3 cup lemon juice
- 2 tbsp. grated lemon zest
The combination of these key ingredients makes for a soft yet dense texture with a zesty and tangy flavor.
The Recipe How-To
Preparation:
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Preheat the oven to 350°F.
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Prepare a 9×13-inch baking pan by lightly greasing with non-stick spray.
Step 1: Mixing the Ingredients
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In a bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
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Mix in four large eggs, one at a time. Make sure to mix well after each addition.
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Add two tablespoons of grated lemon peel and mix well.
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In another bowl, combine 3 cups of sifted all-purpose flour, two teaspoons of baking powder, and half a teaspoon of salt.
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Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of buttermilk, starting and ending with flour mixture.
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Mix until just combined but do not overmix.
Step 2: Baking The Cake Bars
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Pour the batter into the prepared pan and smooth the surface with a spatula.
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Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean.
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Remove from oven and let it cool on a wire rack for at least an hour or until completely cooled off.
Step 3: Preparing The Lemon Butter Glaze
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In a small, heat-resistant bowl, melt half a cup of unsalted butter in the microwave or in a saucepan over medium heat on the stove.
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Add four cups of powdered sugar and mix well to combine fully.
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Add one tablespoon of lemon juice at a time—stirring continuously—until you achieve your desired consistency.
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Stir in one teaspoon of grated lemon peel for added flavor and texture.
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Spread butter lemon glaze generously over cooled pound cake in an even layer using a rubber spatula.
Step 4: Cutting The Cake Bars
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Cut the glazed pound cake into bars of desired thickness and size.
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To make clean and even cuts, dip your knife in hot water and use a gentle sawing motion.
Step 5: Serving The Cake Bars
Serve the lemon butter pound cake bars as is or with a dollop of whipped cream and fresh berries. Enjoy!
Note: These cake bars are best eaten within 2-3 days but can be frozen for up to three months.
Substitutions and Variations
Let’s face it, not everyone has the same ingredients and taste preferences. That’s why I’m including some substitutions and variations to make this recipe your own.
Substitutions:
– Butter and margarine: While I recommend using unsalted butter in this recipe, you can also use margarine as a substitute.
– Flour: If you don’t have self-rising flour on hand, you can make your own by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ½ teaspoon of salt.
– Lemon juice: If you prefer a less tart flavor, reduce the amount of lemon juice or replace it with orange juice.
Variations:
– Blueberry lemon pound cake bars: Mix in a cup of fresh blueberries into the batter for an extra burst of flavor.
– Lemon curd cake bars: Make these extra gooey by adding a layer of lemon curd on top of the batter before baking.
– Mini lemon pound cake bars: Use a mini muffin pan instead of a square baking dish for bite-sized treats.
– Cream cheese pound cake bars: Add in 4 ounces of softened cream cheese to the batter for a tangy twist.
– Lemon blueberry bundt cake: Make this recipe into a bundt cake by pouring the batter into a greased bundt pan and baking for 45-50 minutes. Top with a lemom glaze for extra sweetness.
Get creative and experiment with different variations to discover what works best for you.
Serving and Pairing
Now that you’ve baked up a batch of these luscious lemon butter pound cake bars, it’s time to think about how to serve and pair them. These bars are simply scrumptious all on their own, but there are plenty of ways to add even more deliciousness!
One way to elevate your serving game is by adding a dollop of freshly whipped cream on top of each bar. You can also garnish the cream with a slice of lemon or a sprinkle of powdered sugar for an extra sweet touch.
If you’re looking for something more substantial, these bars would be perfect accompanied by a cup of tea or coffee in the afternoon. The light lemony flavor pairs perfectly with the bitterness of black coffee or the freshness of green tea.
Another great pairing option is to serve these bars alongside a scoop of vanilla ice cream. The warm and gooey lemon butter pound cake pairs perfectly with the cool and creamy ice cream to create an unbeatable dessert combo.
If you have leftovers (which may be rare), you can store them in an airtight container at room temperature for up to three days. When you’re ready to snack on them again, simply reheat them in the oven at 350°F for 5-10 minutes until warmed through.
Overall, these lemon butter pound cake bars are an easy-to-make and versatile dessert option that will satisfy any sweet tooth. Whether enjoyed plain or accompanied by other flavors, they’re sure to become a favorite in your recipe book!
Make-Ahead, Storing and Reheating
Lemon Butter Pound Cake Bars are perfect for making in advance since they can easily be stored and reheated when ready to serve. One of the best things about this recipe is that the flavor actually seems to improve after a day or two in the fridge, making it ideal for those times when you need something tasty but don’t have much time to spare.
To make ahead, simply wrap the cooled cake bars tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days. You can also freeze them for up to 2 months, but be sure to wrap them extra tightly so that they don’t get freezer burn.
When you’re ready to serve your cake bars, take them out of the fridge and let them sit at room temperature for at least 30 minutes before heating them up. To reheat, simply pop them in a preheated oven at 350°F (180°C) for about 10 minutes or until heated through.
These bars are delicious on their own, but if you want to take things up a notch, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream on top. The lemon butter flavor pairs well with just about anything, so feel free to play around with different toppings until you find your favorite combination.
Overall, Lemon Butter Pound Cake Bars are easy to make ahead and store without sacrificing any of their deliciousness. So next time you’re looking for a sweet treat that can be enjoyed anytime and anywhere, give these bars a try!
Tips for Perfect Results
Now that you have all of the ingredients ready, it is time to take a closer look at some tips to get the best results with our Lemon Butter Pound Cake Bars Recipe.
Tip #1: Use Good Quality Butter
Butter is one of the star ingredients for this recipe, it adds flavor and texture to your pound cake bars. As a Chef, I always recommend using unsalted butter as good quality butter. Unsalted butter lets you control the saltiness of your dessert while still adding that amazing creamy taste.
Tip #2: Don’t Over Mix The Batter
Overmixing your ingredients may leave you with dry, tough dessert bars instead of the moist and tender ones that we all love. Mix your ingredients lightly and just enough to combine them. Overmixing will cause air pockets to break down, which can result in a dense, heavy texture.
Tip #3: Keep Your Ingredients at Room Temperature
When it comes to cakes and desserts, temperature matters. It’s always better to start with room temperature eggs and butter because they blend well together without forming lumps. Also, when you add cold ingredients into warm batter or vice versa, it can cause the fat in the mixture to solidify too quickly, which will lead to a lumpy batter or uneven mixture.
Tip #4: Use Fresh Lemons
For this recipe, Using fresh lemons – both juice and zest – is critical for achieving that bright citrus flavor which people crave in Lemon Butter Pound Cake Bars. Older or dried out lemons won’t produce the same vibrant flavor or aroma.
Tip #5: Let Your Cake Cool Before Slicing It
I know how tempting it can be to slice into a dessert right away but don’t make that mistake. It’s essential to let the cake cool so that it has time for the flavors to meld together and become fully set. Slicing cake bars while they are still hot will cause them to be difficult to slice and may even crumble.
Using these tips, you can successfully make the perfect Lemon Butter Pound Cake Bars Recipe every time.
FAQ
Before we wrap up, let’s address some frequently asked questions (FAQ) about this Lemon Butter Pound Cake Bars recipe, shall we? I understand that cooking or baking can be intimidating, especially when you’re exploring new recipes. So, whether you’re a beginner or an experienced baker, it’s natural to have some questions or concerns about this particular recipe. Don’t worry; I’ve got you covered. Below, I’ll answer some of the most common inquiries regarding ingredients and instructions to help you achieve the perfect Lemon Butter Pound Cake Bars every time.
Why are my lemon bars so gooey?
When it comes to making lemon bars, the key is to bake a lemon curd layer on top of a shortbread crust. This layer is meant to be soft and slightly gooey, but be sure to allow it to set thoroughly after baking to prevent it from being overly mushy.
What does baking soda do to a pound cake?
When it comes to providing a lift to baked goods, baking soda and baking powder are two commonly used leavening agents in cake recipes. Baking soda immediately reacts with acidic ingredients, allowing for an instant rise. Baking powder, on the other hand, continues to react with heat in the oven, resulting in a final lift. Using a combination of both agents can provide optimal leavening for most cake recipes.
Why is my lemon pound cake dry?
When baking a cake, it’s important to ensure it has the right texture. If your cake turned out dry, there are a few possible reasons. One of them is over-baking, which can cause the cake to lose its moisture. This issue can also arise when there’s too much flour in the batter or insufficient butter and sugar. In order to fix this problem, you could consider reducing the oven temperature or taking the cake out of the oven a bit earlier.
What causes a pound cake to be gummy?
When making a cake, it’s easy to accidentally overmix the flour which can cause the texture to become dense and rubbery. This overmixing causes the gluten in the flour to become activated, resulting in a less-than-desirable outcome. This issue usually originates from improperly creaming together the butter and sugar.
Bottom Line
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In conclusion, this lemon butter pound cake bars recipe is one of the best I’ve ever had. The zesty lemon flavor and the moist texture of the cake make it irresistible. Give it a try and taste for yourself how amazing it is!
If you love lemon desserts, this recipe will not disappoint you. You can also customize it by adding blueberries or a little bit of cream cheese for added richness. Don’t be afraid to experiment with different flavors and ingredients; after all, cooking is all about creativity and exploration!
So what are you waiting for? Grab your apron and get ready to bake the best pound cake bars you’ve ever tasted. You won’t be able to resist their tangy-sweet taste and gooey texture. Plus, they’re perfect for any occasion, whether it’s a casual family brunch or an elegant dinner party.
Don’t forget to share this recipe with your friends and family, too! Let everyone know about this easy-to-make yet delicious lemon pound cake bars recipe that’s sure to become everyone’s favorite dessert in no time. Happy baking!
Lemon Butter Pound Cake Bars Recipe
Ingredients
Bars
- 1 cup butter or 1 cup margarine
- 2 cups granulated sugar
- 4 eggs
- 2 tablespoons grated lemon peel
- 1/3 cup lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Heat over to 375 degrees 325 degrees for glass pan.
- grease bottom only of a 13X8 inch pan with butter or cooking spray. In a 3 quart saucepan melt butter over mediom heat. when butter is melted remove from heat and the remaining bar ingredients in the order listed, mixing well after each addition. Spread batter in pan.
- Bake 35-45 minutes or until top is golden brown. Cool on rack for 10 minutes.
- While bars are cooling, in a small bowl mix glaze ingredients until smooth. Drizzle over warm bars. Cool Completely. Cut bars into 8 rows by 6 rows.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.