These lemon cake bars are a delightful twist on traditional ricotta cakes, offering a soft, creamy texture and a bright citrus flavor. Perfect for afternoon tea, dessert, or a sweet snack, these bars are simple to make with just a few ingredients: ricotta, eggs, lemon zest, potato starch, and sugar. Light, fluffy, and subtly sweet, they are sure to become a family favorite.
What Are Lemon Cake Bars?
Lemon cake bars are a ricotta-based dessert baked in a square pan, combining the rich creaminess of ricotta with the fresh tang of lemon zest. They are baked as a single sheet and then cut into bars, making them convenient to serve at parties or family gatherings. Unlike dense cakes, these bars are light, airy, and melt in your mouth.
Why Everyone Will Love This Recipe
- Soft and creamy with a delicate lemon flavor
- Quick and easy: Ready in under an hour
- Perfectly portioned: Baked in bars for easy serving
- Light and refreshing: Great for a citrusy dessert option
- Simple ingredients: Minimal pantry staples required
Pro Tips for Success
- Use fresh lemons for the best flavor. Grate only the yellow part of the peel to avoid bitterness.
- Fold egg whites gently into the ricotta mixture to maintain an airy texture.
- Line the pan with parchment paper to prevent sticking and make removing the bars easy.
- Cool before slicing: Let the cake bars rest for a few minutes to firm up before cutting.
- Dust with powdered sugar just before serving for a pretty finish.
Frequently Asked Questions
Can I use mascarpone instead of ricotta?
Yes! Mascarpone will create an even creamier texture and richer flavor.
Can I make these lemon cake bars gluten-free?
Yes! The recipe already uses potato starch, making it naturally gluten-free.
How long can I store them?
Store the bars in an airtight container in the refrigerator for up to 3 days.
Can I freeze them?
Yes! Wrap individual bars in plastic wrap and store in the freezer for up to 1 month. Thaw in the fridge before serving.
Can I add extra flavor?
You can incorporate a splash of vanilla extract or a teaspoon of lemon juice for an even more pronounced citrus flavor.
How to Store
Store cooled lemon cake bars in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Keep them covered to prevent drying out.
How to Freeze
Wrap individual lemon cake bars in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 1 month. Thaw in the fridge for a few hours before serving.
Ingredients
How to Make Lemon Cake Bars
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Preheat the oven to 165°C (325°F, fan-assisted). Line an 18x18 cm pan with parchment paper. Separate the egg yolks from the whites. In a bowl, combine ricotta, egg yolks, potato starch, and lemon zest. Mix until smooth.
Preheat the oven to 165°C (325°F, fan-assisted). Line an 18×18 cm pan with parchment paper. Separate the egg yolks from the whites. In a bowl, combine ricotta, egg yolks, potato starch, and lemon zest. Mix until smooth.
In a separate bowl, whisk the egg whites with sugar until stiff peaks form. Gently fold the whipped egg whites into the ricotta mixture, maintaining a light, airy texture.
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In a separate bowl, whisk the egg whites with sugar until stiff peaks form. Gently fold the whipped egg whites into the ricotta mixture, maintaining a light, airy texture.
Pour the batter into the prepared pan and smooth the top.
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Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, until golden and set in the center. Allow to cool slightly, dust with powdered sugar, and cut into squares.
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Bake for 40–45 minutes, until golden and set in the center. Allow to cool slightly, dust with powdered sugar, and cut into squares.
Serve and enjoy your soft, creamy, lemony cake bars!
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