FF Lemon Drizzle Cake Bars

Lemon Drizzle Cake Bars

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It is no secret that I love lemon. Whether it be in a glass of Franklin’s tonic water with clinking ice, as part of a savoury Lemon Thyme Roast Chicken , or in a sweet bake such as my Lemon Blueberry Bundt Cake. For me lemon shouts sunshine, so on this warm sunshine filled day I decided to bake these Lemon Drizzle Cake Bars.

FF Lemon Drizzle Cake Bars
Lemon Drizzle Cake Bars the ultimate sweetly tangy treat for lemon lovers.

A sturdy, yet delicious oat biscuit base covered in lemon curd and then topped with the lightest lemon sponge. Finally, finishing with a drizzle of fresh lemon juice icing, these Lemon Drizzle Cake Bars wake your tastebuds up with a zing, taste amazing and keep you full for longer thanks to the oats.

FF Lemon Drizzle Cake Bars
Lemon Drizzle Cake Bars the hidden lemon curd layer is so delicious.

Perfect for picnics, packed lunches, or just as a mid morning or afternoon snack to keep you going until meal time.

I really do need to get around to making my own lemon curd. For this recipe I used Waitrose own luxury lemon curd. I really do think a good quality lemon curd makes all the difference. Homemade is always best so I will definitely put it on the agenda for the next week – especially as I want to make lemon ice cream!

FF Lemon Drizzle Cake Bars
Lemon Drizzle Cake Bars a refreshing way to beat those hunger pangs.

Recipe: Makes 16  Lemon Drizzle Cake Bars

For the Oat Biscuit Base:

225g/8oz Unsalted Butter

125g/4.5oz Caster Sugar

1/8tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg Yolk

100g/4oz Rolled Oats – not quick cook

125g/4.5oz Plain White Flour

3tbs Lemon Curd – use the best quality one that you can afford

For the Lemon Sponge Layer:

125g/4.5oz Unsalted Butter

100g/4oz Caster Sugar

1/8tsp Salt

1/2tsp Vanilla Extract

2 Large Free Range Eggs

125g/4.5oz Plain White Flour

1tsp Baking Powder

Finely grated zest of 1 Lemon – reserve the juice for the icing

For the Lemon Drizzle Icing:

100g/4oz Icing Sugar

Juice of 1 Lemon

Method: Preheat the oven to 200C/180C fan, gas mark 6

Making the Oat Biscuit Base:

  • Line a 28cm x 20cm x 5cm (12″x 8″x 2″) Swiss roll tin with baking parchment. I have found that I am able to line mine without greasing, however, lightly grease the tin if it is easier to keep the parchment in place.
  • In a large bowl beat/whisk together the butter, cream and salt until pale and creamy.
  • Add the vanilla extract and egg yolk and continue to beat/whisk until combined.
  • Add the oats and flour and stir together until combined.
  • Place the biscuit mixture into the lined tin and press into place using clean fingers.
  • Place the tin in the fridge and chill the biscuit mixture for 30 minutes.
  • Once chilled place the Swiss roll tin in the centre of the oven and bake for 20 minutes.
  • Remove after the 20 minutes has elapsed and turn down the oven temperature to 160C/140C fan, gas mark 3.
  • Spoon the lemon curd on to the hot biscuit base and spread so that it covers and almost reaches the edges.
FF Lemon Drizzle Cake Bars
This tangy lemon curd layer makes all the difference to the finished bake.

Making the Sponge Layer:

Note: This can easily be made whilst the oat biscuit base is baking.

  • In a large bowl whisk/beat the butter, sugar and salt together until they are pale and creamy.
  • Add the 2 whole eggs and vanilla extract. Whisk/beat until light and foamy.
  • Sift in the flour and baking powder. Add the finely grated zest of 1 lemon.
  • Fold all the ingredients together, using a spoon, until they are just combined.
  • Spoon the mixture over the lemon curd coated biscuit base.
FF Lemon Drizzle Cake Bars
Spoon the cake batter evenly over the base.
  • Spread the cake batter using the back of a spoon, or an offset spatula, until it covers almost all of the biscuit base.
FF Lemon Drizzle Cake Bars
The lemon cake batter will spread to completely cover the biscuit base whilst baking.
  • Place the Swiss roll tin in the centre of the preheated oven and bake for 30 minutes.
  • The sponge is baked when it springs back from a light touch and is a light golden colour. Don’t worry if it is paler than you expect, the lower baking temperature stops it browning as much as you may be used to.
  • As soon as the sponge is baked remove the tin from the oven, place on a cooling rack and allow the entire bake to cool in the tin.
FF Lemon Drizzle Cake Bars
The entire slab of sponge topped biscuit cooling in it’s tin.
  • When the bake is completely cooled, lift out of the tin, using the baking parchment and a palette knife and place on to a board.
  • Peel back the sides of the baking parchment and tuck them underneath.

Making the Lemon a Drizzle Icing:

  • Sift the icing sugar into a small bowl.
  • Add the juice of one lemon.
  • Mix until you have a smooth, slightly runny paste.
  • Using a spoon, drizzle the lemon icing over the top of the cake/biscuit slab. I prefer a line style drizzle, but you can drizzle your icing however you wish. Let your creative juices flow! I would advise against pools of icing gathering on top of the bake though.
  • Set your Lemon Drizzle Cake Bars bake to one side to allow the icing to set.
FF Lemon Drizzle Cake Bars
Lemon Drizzle Cake Bars the tart lemon icing gives these a professional finishing touch.
  • Once set you may cut your slab into individual bars.
  • Cut down the length of the bake in the middle.
  • Next cut across the width of the bake, creating four quarters.
  • Cut each quarter into four individual bars.
FF Lemon Drizzle Cake Bars
Lemon Drizzle Cake Bars gloriously tempting in the sunshine.

Because of the sturdy and delicious oat biscuit base, these Lemon Drizzle Cake Bars are the perfect, portable food.

Place in an airtight tin (I use old biscuit tins, usually from Christmas), separating layers with pieces of baking parchment.

I had one of the Lemon Drizzle Cake Bars with a cup of tea for a rather late lunch and it was incredibly tasty and refreshing. While using good quality Lemon Curd ensures the right balance of tartness within the bar, as does using fresh lemon juice in the drizzle icing. I highly recommend these delightfully tangy Lemon Drizzle Cake Bars!

FF Lemon Drizzle Cake Bars
Lemon Drizzle Cake Bars perfect for Afternoon Tea.

Traybakes come in many different forms, however, these oat biscuit based Lemon Drizzle Cake Bars are certainly one of my favourites.

If you have enjoyed this recipe for Lemon Drizzle Cake Bars, here are a few more you may like too:

Bakewell Shortbread Bars

FF Lemon Drizzle Cake Bars
Bakewell Shortbread Bars

Macadamia Apricot Flapjacks

FF Lemon Drizzle Cake Bars
Macadamia Apricot Flapjacks

Double Cherry Drizzle Oat Bars

FF Lemon Drizzle Cake Bars
Double Cherry Drizzle Oat Bars

My family love having something homemade to take to school or work in their packed lunches. I hope I have inspired you to try these delicious Lemon Drizzle Cake Bars?

Why not bake a batch and take them into the office as a Friday, or mid-week treat for everyone?

Here on Feasting is Fun, we firmly believe that food always tastes better when it is shared.

Sammie xx

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Hi, I'm Sammie and I’m passionate about creating tasty recipes that you can make at home. Let me help you turn fear into fun with step by step instructions for making delicious feasts that you are proud to share.

6 thoughts on “Lemon Drizzle Cake Bars”

    1. Thank you for your comment. These Lemon Drizzle Bars would certainly be a wonderfully tangy treat over the holidays, or any time of the year.

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