When Afternoon Cravings Hit, Lemon Cake Squares Are My Go-To Treat

There’s something about a slice of lemon cake that feels like sunshine on a plate. I remember one afternoon last week, the kind where the day drags a bit and the usual snacks just don’t cut it. I pulled out these lemon cake squares from the fridge — the moment I cut into one, the sweet citrus aroma filled the kitchen and I swear it lifted my whole mood. The cake was tender and moist, with that zing of lemon that wakes up your taste buds but doesn’t overwhelm. I sat down with a cup of tea, feeling the soft glaze melt on my tongue, and for a few minutes, everything felt just a little bit better. I might have gotten distracted by a message on my phone and almost forgot to finish it, but I’m glad I didn’t.

• The balance of tangy lemon and sweet glaze is refreshing without being too sharp or sugary.
• These squares are easy to portion and perfect for sharing, though you might hesitate to let them go.
• The recipe’s straightforward — it’s simple, and that’s kind of the point.
• You can make them ahead of time, which is great if you want to have a quick dessert ready for unexpected guests.

If you’re worried about the glaze getting too sticky or the cake drying out, just know it holds up well for a couple of days at room temperature if stored right. No need to stress about serving them immediately.

Lemon Cake Squares

Print Recipe

Deliciously moist and tangy lemon cake squares topped with a light lemon glaze. Perfect for a refreshing dessert or snack.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 squares

Ingredients

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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
1 teaspoon lemon zest

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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 flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 28 to 30 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, fresh lemon juice, and lemon zest until smooth to make the glaze.
Once the cake is completely cool, spread the lemon glaze evenly over the top.
Cut into 16 squares and serve.

These lemon cake squares bake up beautifully in a regular pan—no fancy equipment needed. I usually use a simple spatula to smooth the batter, though sometimes it’s uneven, but that’s part of the charm. They pair wonderfully with a light green tea or even a chilled glass of sparkling water if you want to keep things fresh. For a twist, I’ve tried swapping some lemon zest for orange zest, which gives a slightly different citrus profile, though the original lemon flavor is definitely my favorite. Sometimes I add a few poppy seeds for a bit of crunch, but I haven’t tested it enough to say it’s a must. If you prefer a less sweet glaze, just reduce the powdered sugar a bit — it’s flexible.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh? You can, but fresh lemon juice really brightens the flavor, so it’s worth the effort if you have lemons on hand.

How do I store leftovers? Keep them in an airtight container at room temperature for a day or two, or refrigerate up to five days. Just let them come to room temp before eating for the best taste.

Can I freeze these? I haven’t tried freezing them personally, but I imagine wrapping them tightly and freezing in portions could work. Just thaw in the fridge overnight.

Is the glaze necessary? It’s what makes these squares special — the sweet-tart finish — but if you’re in a hurry, the cake itself is still lovely.

Ready to brighten your afternoon? Give these lemon cake squares a try — they might just become your next favorite treat.