Sometimes, a little burst of sunshine in your day comes in the form of a simple, sweet treat. These lemon cake squares deliver just that—a refreshing balance of tangy and sweet that feels like a tiny celebration with every bite.
I remember the first time I made these. The kitchen was filled with the sharp, bright scent of fresh lemon zest, and I kept sneaking little tastes of the batter, even though I knew it wasn’t quite done yet. The texture was so soft, almost like a gentle cloud that melts on your tongue. Somewhere between the wait for the glaze to set and my impatience to try them, I ended up with a bit of sticky fingers and a smile that wouldn’t quit. It’s the kind of treat that invites you to pause and just enjoy a moment, even if your to-do list is still buzzing in the background.
- The balance of lemon zest and juice gives it a natural, not overly sweet tang that feels fresh, not cloying.
- The texture is moist but firm enough to hold up well as squares—ideal for sharing or packing in a lunchbox.
- It’s simple—and that’s kind of the point. You don’t need a complicated recipe to feel like you’re indulging.
- The lemon glaze adds a delicate finish that’s both decorative and flavorful without overpowering the cake itself.
If you’re worried about the timing, these come together pretty quickly, and the glaze sets in less than 20 minutes. I usually make them ahead and let them chill slightly so slicing is cleaner, but they’re tasty warm, too.
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Lemon Cake Squares
- Total Time: 40 minutes
- Yield: 16 squares 1x
Description
Delightfully moist and tangy lemon cake squares topped with a light lemon glaze. Perfect for a refreshing dessert or snack.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/4 cup whole milk
1 cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
In a small bowl, whisk together the powdered sugar and fresh lemon juice to make the glaze.
Once the cake is cooled, spread the lemon glaze evenly over the top.
Allow the glaze to set for about 15 minutes before cutting into 16 squares and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Don’t stress about fancy equipment here—just a basic baking pan and a mixer will do. These squares go wonderfully with a cup of tea or a light afternoon coffee, turning a simple break into something a little more special. If you want to switch things up, I’ve sometimes added a handful of poppy seeds or swapped the vanilla extract for a touch of almond. Neither was perfect, but both were interesting experiments you might enjoy trying.
Wondering how to store leftovers? They keep well at room temperature for a couple of days, but I like to refrigerate them to keep the glaze fresh, especially on warmer days. Freezing is also an option if you want to save some for later—just wrap them tightly and thaw before serving.
FAQ
Can I use bottled lemon juice instead of fresh? Fresh lemon juice really makes a difference in brightness, but in a pinch, bottled can work. Just expect a slightly muted flavor.
What’s the best way to get clean squares? I usually wipe my knife clean between cuts and sometimes chill the cake a bit before slicing to help the glaze stay neat.
Can I make this gluten-free? I haven’t tested it myself, but substituting a gluten-free flour blend might work—just keep an eye on the texture.
Ready to brighten your day with something citrusy and sweet? Grab your baking pan and get started—these lemon cake squares might just become that little moment of joy you didn’t know you needed.