2 Ingredient Lemon Cake Bars!

2 Ingredient Lemon Cake Bars are one of my favorite quick-fix desserts—bright, fluffy, and bursting with lemony goodness, all with hardly any prep. I love how simple and satisfying they are, especially when I want something sweet without the hassle of pulling out a dozen ingredients. These bars come out light, moist, and full of sunny flavor every single time.

Why You’ll Love This Recipe

I love this recipe because it’s practically foolproof and takes almost no time to whip together. With just two ingredients, I get a soft, cake-like bar that’s not too sweet but full of lemon flavor. It’s perfect when I need a last-minute dessert, and everyone’s always amazed at how easy they are to make. Plus, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lemon cake mix

• Canned lemon pie filling

Directions

1. I preheat the oven to 350°F and grease or line a 9×9-inch baking dish.

2. In a large mixing bowl, I combine the lemon cake mix and lemon pie filling.

3. I stir until fully blended—it’ll be thick and fluffy.

4. I spread the batter evenly in the prepared dish.

5. I bake for 25–30 minutes, or until the top is set and a toothpick comes out with just a few moist crumbs.

6. I let them cool completely before slicing into bars.

7. If I want to dress them up, I dust the top with powdered sugar or drizzle on a simple lemon glaze.

Servings and timing

This recipe makes about 9–12 bars, depending on how I cut them. It takes just 5 minutes to prep and 25–30 minutes to bake, so I can have them ready in under 40 minutes.

Variations

Sometimes I mix in white chocolate chips or shredded coconut for extra texture. If I want a sweeter finish, I top the cooled bars with a glaze made from powdered sugar and lemon juice. I’ve even tried it with other pie fillings—like cherry or blueberry—with great results, using the same base method.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They freeze well too—I wrap them tightly and store for up to a month. When ready to eat, I let them come to room temp or give them a quick zap in the microwave.

FAQs

Can I use a different cake mix?

Yes, I’ve tried it with white and vanilla cake mix too—it changes the flavor slightly but still works well.

Do I need to add eggs or oil?

Nope! Just the cake mix and pie filling. That’s what makes this recipe so easy.

What’s the texture like?

They’re soft, fluffy, and slightly gooey in the center—more like a cross between cake and bars.

Can I use homemade lemon curd?

I can, but it should have a thick consistency like canned pie filling to give the right texture.

How do I keep them from sticking?

I always grease the pan well or line it with parchment paper to make removing the bars easy.

Conclusion

2 Ingredient Lemon Cake Bars are my go-to when I want something bright, easy, and crowd-pleasing with minimal effort. They’re tangy, sweet, and deliciously moist—perfect for any occasion or no occasion at all. With such a simple recipe, there’s no reason not to keep a box of cake mix and a can of pie filling in the pantry at all times.