Thick and easy, these moist Lemon Cake Bars are bursting with citrus flavor. Topped with a luscious lemon buttercream frosting, you'll LOVE this recipe!
Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with parchment paper or spray with non-stick baking spray (or use my homemade cake release).
In a large mixing bowl, beat softened butter with sugar until creamy. Add in eggs, vanilla, sour cream, and lemon juice, scraping down the sides of the bowl as needed.
Using a wooden spoon (so you do not over mix), add in flour, lemon zest, baking powder, baking soda, and kosher salt.
Spread batter in the prepared baking dish. Bake for 18-20 minutes, remove and cool on wire rack.
For the frosting, beat softened butter with powdered sugar, lemon juice, lemon zest, and heavy cream. Beat until light and fluffy, for about 3-5 minutes, scraping down the sides of the mixing bowl as needed.
Spread frosting over cooled cake bars. Slice and enjoy.
Notes
Start with softened butter.
Do not over mix batter, use a wooden spoon to incorporate dry ingredients.
Use fresh squeezed lemon (not bottled lemon concentrate)