Description

These Lemon Poppy Seed Bars are soft, moist, and bursting with bright lemon flavor. Topped with a sweet and tangy lemon glaze, they make the perfect snack or dessert. If you love lemon desserts, these bars are a must-try!

Ingredients

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For the Bars:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tablespoon lemon zest (about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup sour cream or Greek yogurt

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

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Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.

Mix the Wet Ingredients: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Mix the Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or Greek yogurt), mixing just until combined.

Bake: Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.

Glaze & Serve: Pour the glaze over the cooled bars, spreading evenly. Let it set for about 15 minutes before slicing into squares.

Notes

For extra lemon flavor, add an additional tablespoon of lemon zest to the batter.

If you prefer a thicker glaze, reduce the lemon juice to 1 tablespoon.

Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.