These lemon glazed lemon bars are so simple, you’d never guess they start with a cake mix. Moist, zesty, and topped with a bright citrus glaze, they’re everything you want in a spring or summer dessert—without the fuss. Perfect for picnics, parties, or just a lemony afternoon treat.
Table of Contents
Why I Love This Recipe
Growing up, my mom had a rule: bring something citrusy to every potluck. Sometimes it was lemon pudding, but my favorite was always the lemon bars. Sweet, a little tart, and with that signature yellow glow—they were sunshine in a bite.
Fast forward to my own kitchen, and I wanted to recreate that flavor without spending a full hour on scratch batter. This recipe for lemon glazed lemon bars with cake mix was born out of that need: fast, reliable, and outrageously good.
It combines the nostalgic punch of our Great Gatsby lemon cakes with the simplicity of our strawberry cheesecake dump cake. These bars are sweet but balanced, moist but firm, and the glaze? It soaks in just enough to keep every bite packed with flavor.
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Lemon Glazed Lemon Bars (Made with Cake Mix)
- Total Time: 32 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Lemon glazed lemon bars made with cake mix are bright, easy, and incredibly moist. A shortcut citrus dessert that’s always a hit at gatherings.
Ingredients
- 1 box lemon or yellow cake mix
- 2 eggs
- 1/3 cup melted butter
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1½ cups powdered sugar
- 2–3 tbsp lemon juice (for glaze)
- 1 tsp lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13 pan with parchment.
- In a bowl, mix cake mix, eggs, melted butter, lemon juice, zest, and vanilla until combined.
- Spread batter evenly into prepared pan. Bake for 20–24 minutes until lightly golden.
- While baking, whisk powdered sugar with lemon juice and zest to make glaze.
- Let bars cool 5–10 minutes, then pour glaze over warm bars. Spread evenly.
- Cool completely before cutting into squares. Chill for firmer bars.
Notes
Add berries or swirl raspberry jam into the batter for variety. Store covered at room temp or chilled for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 25g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
Keywords: lemon bars cake mix, easy lemon dessert, lemon glaze bars
Cake Mix Hacks + Glaze Tips
How Cake Mix Makes It Easy
Using a cake mix doesn’t mean compromising flavor. In fact, it guarantees a soft, even crumb every time. For these bars, a yellow or lemon cake mix works best. You’ll just need:
- 1 box lemon or yellow cake mix
- Eggs
- Melted butter or oil
- Lemon zest and juice
- Powdered sugar
- Vanilla extract
Mixing by hand is totally fine. The batter will be thicker than cake—closer to cookie dough. Spread it into a pan, bake, glaze, done.
Like our mini lemon glaze loaf cakes, these bars are all about that sticky, citrusy finish. The glaze locks in moisture and gives a slight crackle on top.
Tips for Perfect Bars
- Don’t overbake—edges should be golden, center just set
- Add extra lemon zest to the batter and glaze for extra zing
- Use parchment for easy lift-out and slicing
- Let the glaze soak in before cutting
These hold up great at room temp, but I like chilling them for a firmer bite and more refreshing flavor.
Variations, Serving Ideas + Storage
Ways to Switch Them Up
If you want to personalize these lemon bars, try:
- Swapping lemon juice for Meyer lemon
- Adding raspberries or blueberries before baking
- Drizzling with white chocolate after glazing
- Making them mini with muffin tins
They’re as versatile as our lemon zucchini bread and perfect for making ahead. In fact, the glaze flavor deepens overnight.
How to Store + Serve
Once glazed and set, store them in an airtight container:
- Room temp: 2–3 days
- Fridge: up to 5 days
- Freezer: tightly wrapped up to 1 month
I like serving them chilled, with a few lemon slices or edible flowers on the side. They pair well with tea, lemonade, or iced coffee on a sunny afternoon.
FAQ Section
Can I use yellow cake mix instead of lemon?
Yes, just add more zest or lemon extract for flavor.
Why is my glaze soaking too fast?
The bars might be too warm. Cool slightly before glazing.
Can I skip the glaze?
Technically yes, but it’s what makes these lemon bars shine—literally.
Are they more cake-like or bar-like?
These are denser than cake, more like a blondie with a soft bite.
Can I make this in a bundt or loaf pan?
For best results, stick to a 9×13 pan or square dish to keep that classic bar shape.