Easy Lemon Cake Bars Recipe

A Sunny Little Secret

Hello, my dear. Come sit. Let me tell you about my easiest trick. It is a two-ingredient lemon cake. I still laugh at that. Just a box of angel food mix and a can of lemon pie filling. You stir them together. That is it.

No eggs, no oil, no fuss. It feels like a little magic. The mix puffs up in the oven all by itself. It makes a happy, sunny bar. This matters because good food does not have to be hard. Sometimes the simplest things bring the biggest smiles.

How My Friend Betty Found It

I learned this from my friend Betty. She was in a pinch. Her grandkids were coming over. She had almost nothing in her cupboard. But she had these two things. She decided to try mixing them. What did she have to lose?

The result was a fluffy, lemony delight. The kids loved it. Now it is our go-to recipe. It is perfect for a sudden sweet tooth. Do you have a favorite “in-a-pinch” recipe? I would love to hear it.

Making Your Kitchen Smell Wonderful

First, heat your oven to 350. Spray your baking dish. Now, just dump both things in a bowl. Mix until it is smooth. No lumps. Doesn’t that sound easy?

Pour it in the dish. Smooth the top. Bake for about half an hour. Your kitchen will smell amazing. Like sunshine and sugar. Fun fact: The angel food mix makes it rise without any extra help. It is the magic powder!

Why This Simple Cake Matters

This recipe matters for two big reasons. First, it builds confidence. Anyone can make this. It is a perfect first bake for a young cook. Second, it is a reminder. Not every treat needs a long list.

We get so busy. A simple joy is a good thing. A warm, lemony bar with a glass of milk? That is a moment of peace. What is your favorite simple food that makes you happy?

The Perfect Finish

When the top is slightly golden, it is done. Let it cool a little. I like to dust the top with powdered sugar. It looks like a light snow fell on a lemon cloud.

Cut it into bars. They are light and sweet with a tangy punch. Each one is only about 200 calories. So you can enjoy a little piece without worry. Will you try it plain, or with the sugar on top? Tell me how yours turns out.

Ingredients:

Ingredient	Amount	Notes
Lemon pie filling	22 ounces
Angel food cake mix	1 box	“just add water” kind. Do NOT add water, eggs, oil, or any other ingredient.

My Sunshine Lemon Bars

Hello, dear. Come sit at the counter. I want to share my easiest, sunniest recipe. These lemon bars taste like a bright summer day. They only need two things from the store. I still laugh at that. My grandson calls them “magic cake.” The smell in your kitchen will be amazing. Let’s make some magic together.

Step 1: First, turn your oven on to 350 degrees. Get out your 13×9 inch baking dish. Give it a good spray with cooking spray. This keeps our sunshine from sticking. I learned that the hard way once. What a mess that was!

Step 2: Now, dump the whole can of lemon pie filling into a big bowl. Open the box of angel food cake mix next. Pour the dry powder right on top. (Here’s my hard-learned tip: use the “just add water” mix, but DO NOT add any water, eggs, or oil. Just the powder!).

Step 3: Time to mix! Stir it all together until it’s smooth. No lumps allowed. A stand mixer makes this easy. But a strong arm and a spoon work just fine. The batter will be thick and fluffy. Doesn’t that yellow color make you happy?

Step 4: Pour your happy batter into the greased dish. Use a spatula to spread it evenly. Make the top nice and smooth. Now, slide it into your warm oven. The waiting is the hardest part. What kitchen smell makes you think of home? Share below!

Step 5: Bake for about 28 to 35 minutes. It’s done when the top is a light, golden color. Let it cool right in the pan. I like to dust the top with powdered sugar. It looks like a little snowfall on sunshine. Then, cut into twelve squares.

Cook Time: 28–35 minutes
Total Time: About 45 minutes
Yield: 12 bars
Category: Dessert, Snack

Three Fun Twists to Try

This recipe is like a perfect white shirt. You can dress it up! Here are three of my favorite ways. Blueberry Lemon: Gently fold a cup of fresh blueberries into the batter. Toasty Coconut: Sprinkle a handful of sweet coconut on top before baking. Lemon Raspberry Swirl: Drop spoonfuls of raspberry jam on the batter. Swirl with a knife. Which one would you try first? Comment below!

Serving with a Smile

These bars are wonderful all alone. But I love making a plate pretty. Serve one with a dollop of whipped cream. A few fresh berries on the side look lovely. For a drink, iced tea with mint is perfect. For the grown-ups, a little glass of chilled Moscato wine pairs nicely. It’s sweet like the cake. Which would you choose tonight?

Keeping Your Lemon Bars Fresh

Let’s talk about keeping these sunny bars. They store beautifully in the fridge. Just cover the dish tightly. They will stay good for about five days.

You can freeze them, too. Cut them into squares first. Wrap each piece in plastic wrap. Then pop them all in a freezer bag. I once forgot a batch in my freezer for a month. They were still a perfect little treat!

To reheat, let a square thaw on the counter. Or warm it in the microwave for ten seconds. This makes it taste fresh-baked. Batch cooking matters because life gets busy. Having a sweet treat ready is a simple joy. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Hiccups

Even easy recipes can have little issues. Do not worry. I have simple fixes. First, if your mix seems too thick, just keep stirring. It will smooth out with a little elbow grease.

Second, watch for golden edges. The center should look set. I remember when I used a glass dish. It took five extra minutes to bake. Every oven is a little different. Trust your eyes more than the clock.

Finally, let the pan cool completely before cutting. This keeps the bars from falling apart. Getting the bake right matters for texture. Letting it cool matters for pretty squares. This builds your cooking confidence. Which of these problems have you run into before?

Your Lemon Bar Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free angel food cake mix. Check your lemon pie filling label, too.

Q: Can I make it ahead? A: Absolutely. Bake it a day before you need it. Store it covered in the fridge.

Q: What other pie fillings work? A: Cherry or blueberry are wonderful swaps. The color is so cheerful. Fun fact: my grandson calls the blueberry ones “purple clouds.”

Q: Can I halve the recipe? A: You can. Use an 8×8 inch pan. Just watch the baking time closely.

Q: Any other topping ideas? A: A dollop of whipped cream is lovely. A few fresh berries on the side are nice, too. Which tip will you try first?

Bake, Share, and Enjoy

I hope you love making these easy bars. They remind me of sunny afternoons with my grandkids. Sharing food is sharing happiness. I would love to see your kitchen creations.

Take a picture of your finished dessert. Share it with friends who need a simple recipe. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.