Lemon Cake Bars

I love a good lemon baked good during the spring and summer, and this recipe is a favorite! It’s easy to make and so versatile. It makes a great dessert, snack, or brunch item! We love how fluffy and just the right amount of lemon these cake bars are and I hope you do too!


Fresh lemon cake bars are fluffy, thick and the perfect amount of lemon. Delicious topped with coconut whipped cream, homemade jam, or on their own! 

Course Bread, Breakfast, Dessert, Snack
Keyword bread, brunch recipe, dessert, grain free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 bars
Author Chels


  • 1/2 juiced lemon + zest
  • 3 flax eggs 1 T flax meal to 2.5 T water PER "egg"
  • 1/4 c maple syrup or honey
  • 1/4 c coconut oil
  • 3 Tbsp chia seeds
  • 2 c almond flour


  1. Whisk together everything except zest and almond flour. 
  2. Add in almond flour and whisk until a smooth batter is formed.

  3.  Pour into a lightly oiled square cake pan and top with lemon zest. 

  4. Bake at 350 for 40-45 minutes

  5. Cool completely for cutting and serving.