Zesty Lemon Bar Cake Recipe with Tender Shortbread Crust

As a former pastry chef, I enjoy reimagining classics. This cake was inspired by lemon bars and makes a refreshing spring or summer dessert. It uses fresh lemons for the best, most vibrant citrus flavor—no artificial extracts—paired with a tender cake and buttery shortbread base.

The recipe takes a bit more time than simpler lemon cakes, but the bright curd, creamy frosting, and shortbread layer make it worthwhile.

Lemon: Use fresh lemons for juice and zest. They provide the best bright flavor and color.

Sour cream: Adds moisture and richness; full-fat plain Greek yogurt is a good substitute.

Cake flour: Important for the texture—don’t substitute with all-purpose or homemade cake flour.

Milk: Whole milk gives the best moisture and structure; lower-fat milks may produce a drier cake.

Full ingredient amounts and step-by-step instructions follow in the recipe card below.

Step 1: Make the lemon curd. Cook fresh lemon juice, zest, sugar, and egg yolks over medium-low heat, stirring constantly until thickened. Strain into a bowl, stir in butter and vanilla, press plastic wrap onto the surface, and chill.

Step 2: Make the shortbread crust. Combine all-purpose flour, sugar, cold butter, vanilla, and salt until crumbly. Press firmly into prepared pans and bake briefly.

Step 3: Bake the crust. Press the shortbread mixture into three prepared 6-inch pans and bake about 8 minutes. Cool while you prepare the batter.

Step 4: Combine dry ingredients and butter. Whisk cake flour, baking powder, salt, sugar, and lemon zest, then work in room-temperature butter until the mixture resembles coarse sand.

Step 5: Add wet ingredients. Add sour cream and oil and mix on low for one minute, then scrape the bowl.

Step 6: Stream the liquid. Whisk egg, milk, lemon juice, and vanilla, then slowly stream into the mixer on low until just combined.

Step 7: Bake the layers. Divide batter over the shortbread in each pan, dollop lemon curd on top, and swirl with a toothpick. Bake until a toothpick comes out with a few moist crumbs.

Step 8: Make the lemon cream cheese buttercream. Beat cream cheese and butter until smooth, add powdered sugar on low, then fold in lemon zest, vanilla, and heavy cream until light and fluffy. Chill if needed.

Step 9: Assemble the cake. Level the layers if needed. Spread a thin buttercream layer and pipe a border on the first layer, fill the center with curd, and stack the next layer. Place the final layer upside down for a flat top.

Step 10: Decorate and serve. Frost the sides and top, spoon additional curd on the center, garnish with lemon slices or a dusting of powdered sugar, and serve.

Lemon Curd

• ½ cup lemon juice
• 4 large egg yolks
• ⅓ cup granulated sugar
• 1 tbsp + 1 tsp lemon zest
• Pinch fine sea salt
• 5 ½ tbsp unsalted butter, softened
• ¾ tsp vanilla extract

Shortbread Layer

• 1 cup + 2 tsp all-purpose flour
• 9 tbsp unsalted butter, cold and cubed
• ¼ cup granulated sugar
• ¾ tsp vanilla extract
• ½ tsp fine sea salt

Cake

• 1 cup granulated sugar
• 1 tbsp fresh lemon zest
• 1 ¼ cups cake flour
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 3 tbsp unsalted butter, room temperature
• ½ cup sour cream, room temperature
• 2 tbsp canola or vegetable oil
• 1 large egg, room temperature
• ½ cup whole milk, room temperature
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Cream Cheese Buttercream

• 1 ½ cups unsalted butter, room temperature
• 2 oz cold cream cheese
• 1 ½ cups powdered sugar
• ½ tsp vanilla extract
• 1 tsp lemon zest
• 1 tbsp heavy cream

For the Curd

• Combine lemon juice, sugar, zest, egg yolks, and salt in a small pot. Cook over medium-low for about 12 minutes, stirring constantly, until thick and bright yellow.
• Strain into a bowl, stir in butter and vanilla, press plastic wrap onto the surface, and cool in an ice bath.

For the Shortbread

• Preheat oven to 350°F (180°C). Oil three 6-inch pans and line the bottoms with parchment.
• Mix shortbread ingredients until crumbly. Press into prepared pans (about 105 g per pan) and bake 8 minutes. Cool while preparing the batter.

For the Cake

• Rub sugar and lemon zest together, then add cake flour, baking powder, and salt.
• Mix in butter until the texture resembles coarse sand.
• Add sour cream and oil and mix on low for 1 minute, scraping the bowl.
• Whisk egg, milk, lemon juice, and vanilla, then slowly stream into the mixer on low until just combined.
• Divide batter over the shortbread in each pan (about 225 g per pan). Dollop 1 ½ tbsp lemon curd on each and swirl with a toothpick.
• Bake 23–25 minutes, or until a toothpick shows a few moist crumbs. Cool in the pans 15 minutes, then remove and cool completely.

Assembly

• Beat cream cheese until smooth, add butter, then mix in powdered sugar on low until combined.
• Add heavy cream, vanilla, and lemon zest. Whip until fluffy but still thick. Chill if necessary to firm up.
• Trim a thin layer off the tops to level. Spread a thin layer of buttercream and pipe a border on the first layer, spoon curd into the center, and stack layers.
• Frost the sides and top with remaining buttercream. Spoon extra curd on top and garnish with lemon slices or powdered sugar.

Step-by-step photos are included above in the post.

Measure flour properly: Fluff the flour, spoon it into the measuring cup, and level it off. For the most consistent results, use a kitchen scale.

The calorie information is an estimate and not guaranteed to be exact.