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Tender Lemon Raspberry Cake Bars

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These tender lemon raspberry cake bars combine zesty lemon freshness with sweet-tart raspberries for a moist, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • Zest and juice of 2 fresh lemons (about 2 tbsp juice)
  • 1 tsp vanilla extract
  • 1/2 cup (160 g) raspberry preserves
  • 1 cup (125 g) fresh raspberries, washed and patted dry (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
  6. Gently fold in the raspberry preserves using a rubber spatula to create ribbons of fruit flavor. If using fresh raspberries, fold them in carefully to avoid crushing.
  7. Spread the batter evenly in the prepared pan and level the surface with a spatula.
  8. Bake for 30-35 minutes until the bars are golden around the edges and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan on a wire rack for about 15 minutes, then lift out using the parchment overhang and cool completely before slicing.
  10. Dust with powdered sugar just before serving.

Notes

Use softened butter for best texture. Avoid overmixing the batter to keep bars tender. Gently fold in raspberry preserves to create ribbons of flavor. If raspberry preserves are thick, warm slightly before folding. A splash of milk (up to 2 tbsp) can loosen stiff batter without affecting texture. Cool bars completely before slicing for clean cuts. Frozen raspberries can be used if thawed and drained well. For dairy-free or vegan versions, substitute butter with plant-based alternatives and eggs with flax eggs or coconut yogurt.

Nutrition

Keywords: lemon raspberry cake bars, lemon bars, raspberry dessert, easy cake bars, homemade dessert, lemon raspberry dessert

Find it online: https://lunafeast.com/tender-lemon-raspberry-cake-bars-recipe-easy-homemade-zesty-dessert-bars/