Name: Raspberry Lemonade Bars
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tablespoon lemon juice; 1/4 teaspoon salt; Zest of 1/2 lemon; 3/4 cup all-purpose flour; 1 cup fresh raspberries; For the Sugar Glaze:; 1 cup powdered sugar; 2-3 tablespoons milk; 1/2 teaspoon lemon juice

Raspberry Lemonade Bars

Craving a delightful summer treat? Look no further than these Raspberry Lemonade Cake Bars! This recipe combines the vibrant flavors of fresh raspberries with a hint of lemonade, creating a delicious and refreshing dessert.

The bars feature a buttery crust that’s bursting with juicy raspberries baked right in. Topped with a simple sugar glaze,these bars offer a perfect balance of sweet and tart, making them ideal for picnics, bake sales, or a satisfying afternoon snack.

This recipe is easy to follow and requires readily available ingredients. Plus, it offers some customization options! Don’t have fresh raspberries? Frozen ones work just fine. Want to enhance the raspberry flavor? A touch of almond extract does the trick.

For bakers of all experience levels, these Raspberry Lemonade Cake Bars are a delightful option to add to your baking repertoire. So preheat your oven, gather your ingredients, and get ready to enjoy a taste of summer!

Questions I often get asked about this recipe:

My bars aren’t setting in the center. What should I do?
The bars might need a few extra minutes of baking. Check them at the 25-minute mark and continue baking in 2-minute increments until a toothpick inserted in the center comes out with just a few moist crumbs.

The glaze is too runny/thick. How can I fix it?
For a thinner glaze, add a little more milk, 1 teaspoon at a time, until you reach the desired consistency. For a thicker glaze, add more powdered sugar, 1 tablespoon at a time.

Can I make these bars ahead of time?
Yes! The bars can be stored in an airtight container in the refrigerator for up to 3 days.

Can I use a different type of berry?
Yes! You could substitute other berries like blueberries, blackberries, or even chopped cherries.

I don’t have any lemons. Can I use another citrus fruit?
Lime juice could be a tangy substitute, but the flavor profile will be slightly different.

Do I have to use powdered sugar for the glaze?
You could use granulated sugar, but it won’t have the same smooth texture.

What you need to make Raspberry Lemonade Bars:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tablespoon lemon juice

1/4 teaspoon salt

Zest of 1/2 lemon

3/4 cup all-purpose flour

1 cup fresh raspberries

For the Sugar Glaze:

1 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon lemon juice

How to make it:

Preheat oven to 350°F (175°C).

Grease an 8×8 inch baking pan or line it with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice, salt, and lemon zest.

Add flour and mix until just combined. Fold in fresh raspberries gently.Pour batter into the prepared pan and spread into an even layer.

Bake for 25-30 minutes, or until the edges are golden brown and the center is mostly set (a toothpick inserted in the center may come out with a few moist crumbs).

While the bars are cooling, prepare the glaze by whisking together powdered sugar, milk, and lemon juice until smooth and pourable. You can adjust the consistency of the glaze by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.

Once the bars are cool, drizzle the glaze over the top. Let the glaze set completely before cutting into bars.

Tips:

If you don’t have fresh raspberries, you can use 1 cup frozen raspberries, thawed and patted dry.

For a stronger raspberry flavor, you can add 1/4 teaspoon of almond extract to the batter.

To prevent the raspberries from sinking to the bottom of the bars, you can toss them in a tablespoon of flour before folding them into the batter.

Let the bars cool completely before cutting them into squares. This will allow the glaze to set and the bars to firm up.

Store the bars in an airtight container in the refrigerator for up to 3 days.

Latest Reviews:

These bars were a huge hit at my daughter’s lemonade stand! They’re so easy to throw together and the glaze makes them look bakery-worthy. Plus, they’re not too sweet, which is perfect for a hot day. Jerome B.

I love recipes that use fresh fruit, and this one did not disappoint! The raspberries add a lovely burst of flavor and the sugar glaze ties it all together. Thanks for sharing! Nicki H.

Made these bars for a potluck. Everyone raved about them! The crust is buttery and delicious, and the raspberry filling is perfectly tart. I’ll definitely be making them again soon. Emily L.

Printable Recipe:

Yield: 12 bars