Here’s my go-to pound cake bar recipe, with a soft, buttery base that tastes just like traditional pound cake, but in an easy-to-serve bar form. The simple vanilla flavor shines through, and the texture is perfectly dense and moist, just like it should be.
These pound cake bars have become my kids’ favorite after-school treat. I usually make a double batch because they disappear so quickly from the kitchen counter. Nothing beats having a square (or two) with your afternoon coffee, right?
Why You’ll Love These Pound Cake Bars
- Simple ingredients – You only need basic pantry staples like butter, sugar, and flour, plus some fresh lemons to make these bars – no fancy ingredients required!
- Make-ahead friendly – These bars stay fresh for several days when stored properly, making them perfect for baking ahead for parties or weekly treats.
- Perfect balance of flavors – The rich, buttery pound cake base pairs perfectly with the bright, tangy lemon glaze for a dessert that’s not too sweet and not too tart.
- Easy to serve – Unlike traditional pound cake, these convenient bars are pre-portioned and perfect for grabbing on the go or serving at parties – no knife needed!
What Kind of Butter Should I Use?
For pound cake bars, unsalted butter is your best bet since it lets you control the amount of salt in your recipe. You’ll want to make sure your butter is at room temperature – this usually takes about an hour on the counter and helps it cream properly with the sugar. While margarine can work in a pinch, real butter will give you a richer flavor and better texture in your final product. If you’re using salted butter instead of unsalted, just remember to reduce or skip any additional salt the recipe calls for. For the best results, choose a good quality butter with a fat content of at least 80%.
Options for Substitutions
This lemon-y treat has several ingredients that can be swapped if needed:
- Self-rising flour: If you don’t have self-rising flour, use 2 cups all-purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon salt.
- Butter: While butter gives the best flavor, you can use margarine. You could also try coconut oil (use same amount), but the texture might be slightly different.
- Lemon zest and juice: Other citrus fruits work great here! Try orange or lime for a different twist. For the zest, you’ll need the same amount, and for the juice, keep the measurements the same too.
- White sugar: Regular granulated sugar works best, but you could use caster sugar. I wouldn’t recommend brown sugar as it would change the color and texture too much.
- Icing sugar: Also known as powdered sugar or confectioner’s sugar – these are all the same thing. There’s no real substitute if you want that smooth glaze texture.
- Eggs: The eggs are crucial for structure in this recipe – I wouldn’t recommend substituting them as they’re key to getting the right pound cake texture.
Watch Out for These Mistakes While Baking
The temperature of your ingredients makes a huge difference in pound cake bars – cold butter and eggs will create a lumpy, uneven batter, so make sure to bring them to room temperature at least an hour before baking.
Over-mixing the batter after adding the flour can lead to tough, dense bars instead of the tender crumb we’re after – stop mixing as soon as the flour is incorporated and no dry streaks remain.
When it comes to the lemon glaze, many bakers rush to add it while the bars are still hot, which causes the glaze to melt and disappear into the cake – let the bars cool completely before glazing for that perfect, white finish that sets beautifully on top.
For extra insurance against sticking, line your pan with parchment paper leaving an overhang on the sides, which makes removing and cutting the bars much easier once they’re cooled.
What to Serve With Pound Cake Bars?
These lemony pound cake bars are perfect with a scoop of vanilla ice cream or a dollop of freshly whipped cream on top. For a fruity twist, try serving them with fresh berries like strawberries, raspberries, or blueberries – the tartness of the fruit goes so well with the sweet, citrusy cake. A cup of hot coffee or tea makes these bars even better, especially during afternoon snack time. If you’re feeling fancy, you can also add a small drizzle of warm caramel sauce or a spoonful of lemon curd on the side for extra yumminess.
Storage Instructions
Counter Storage: These lemon pound cake bars stay fresh at room temperature for up to 3 days. Just keep them in an airtight container and place a piece of parchment paper between layers to prevent sticking. They’re perfect for grabbing a slice whenever you need a sweet treat!
Refrigerate: Pop these bars in the fridge in a sealed container, and they’ll stay good for up to a week. The cold temperature helps keep the lemon glaze firm and fresh. I like to let them sit at room temperature for about 10 minutes before eating to get the best texture.
Freeze: These pound cake bars freeze really well for up to 3 months! Wrap them individually in plastic wrap, then place in a freezer bag. When you’re ready to enjoy one, just thaw it overnight in the fridge or for a couple of hours on the counter.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3600
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 450-480 g
Ingredients
- 1 cup butter or margarine
- 2 cups white sugar
- 4 eggs
- 2 cups self-rising flour
- 2 tablespoons lemon zest
- 1/3 cup lemon juice
- 1 cup icing sugar
- 2 tablespoons lemon juice
Step 1: Prepare the Baking Pan and Oven
Heat your oven to 375°F (190°C).
Take a 13×9-inch baking pan and grease the bottom only with shortening or cooking spray.
This will prevent the bars from sticking when they are baked.
Step 2: Make the Bar Batter
In a 3-quart saucepan, melt butter over medium heat.
Once the butter is melted, remove the saucepan from the heat.
Stir in the remaining bar ingredients one at a time, making sure to mix well after each addition for a uniform batter.
Spread the prepared batter evenly in the greased pan.
Step 3: Bake the Bars
Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once done, remove the pan from the oven and let the bars cool in the pan on a cooling rack for about 10 minutes.
Step 4: Prepare the Glaze
While the bars are cooling, prepare the glaze.
In a small bowl, mix the glaze ingredients until the mixture is smooth and without lumps.
Stir well to ensure everything is combined evenly.
Step 5: Glaze and Cool the Bars
Drizzle the prepared glaze over the warm bars while they are still in the pan.
This will allow the glaze to seep in slightly and enhance the flavor.
Let the bars cool completely for about 1 hour, allowing the glaze to set properly.
Step 6: Cut and Serve
Once fully cooled, cut the bars into 8 rows by 6 rows, creating 48 bars.
Serve them as a delicious treat or dessert.
Enjoy!