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Sturdy Lemon Crumb Cake Bars for Picnics

A close-up of a single square Cake Picnic Bar showing a thick, golden crumb topping over a layer of yellow filling and cake base.
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Make this sturdy lemon crumb cake perfect for your next outdoor gathering. These bars travel well and do not require refrigeration, making them ideal picnic dessert ideas.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • For the Glaze (Optional):
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the milk, lemon zest, lemon juice, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the crumb topping: In a separate small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the crumb topping over the batter. Gently spread the remaining batter over the crumbs. Top with the remaining crumb mixture.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack.
  10. Once cool, use the parchment overhang to lift the cake out. Cut into 16 squares or bars. These are excellent easy travel cakes.
  11. If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bars. Allow the glaze to set before packing.

Notes

  • For best results when packing for a picnic, let the bars cool completely before cutting. Store them in an airtight container layered with parchment paper.
  • These bars are stable at room temperature for several hours, making them great no refrigeration desserts.
  • If you prefer a simpler presentation, skip the glaze entirely; the crumb topping provides enough sweetness for outdoor entertaining cakes.

Nutrition

Find it online: https://miameal.com/cake-picnic-sturdy-lemon-crumb-bars/