If you love lemon, you will love these Lemon Almond Streusel Bars.
They have a triple hit of lemon – lemon juice, lemon rind and lemon curd – tempered with a gorgeous hit of almond, all wrapped up in a moist, delicious cake that practically melts in your mouth. They are perfect with a cup of tea or coffee anytime; in fact they were so irresistible I found myself eating them for breakfast!
I discovered a recipe in a cookbook called ‘Top with Cinnamon’ by Izy Hossack. It is well worth adding to your cookbook collection. There are lots of great recipes and the layout and photographs are beautiful.
Izy is a 19 year old food blogger who is already a veteran, having started her blog (also called Top with Cinnamon) when she was 14 years old.
Triple Lemon Streusel Cake was the first recipe I made from the book. It was delicious but I couldn’t resist making a few little tweaks. Izy loves a strong tang of lemon in her baking and it is wonderful. However, I wanted to temper the tang a bit to suit my family’s tastes so I added almond extract to turn the recipe into Lemon Almond Streusel Bars. I adore almond and lemon together and it really works well here. I made a couple of other adjustments as well.
As well as being perfect as a snack anytime, I serve slightly larger Lemon Almond Streusel Bars on pretty plates topped with a scoop of vanilla ice cream as a dessert for guests. It’s nice to offer small glasses of Amaretto or Limoncello to the adults to accompany the dessert as well.
- Crumble Topping
- 2 tablespoons demerera sugar
- 3 tablespoons plain flour
- 2 tablespoons rolled oats
- 2 tablespoons cold butter, cut in pieces
- ½ cup butter, melted
- ¾ cup caster (superfine) sugar
- 2 teaspoons lemon zest
- 3 tablespoons freshly squeezed lemon juice, divided
- ⅔ cup buttermilk
- 1 teaspoon almond extract
- 2 eggs, beaten
- 1 cup + 2 tablespoons flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup rolled oats
- ¼ cup + 1 tablespoon cream cheese
- ¼ cup lemon curd
- ⅔ cup icing (confectioner's) sugar
- 2 to 3 teaspoons of lemon juice
- Preheat the oven to 350°F (180°C or 160°C for a fan oven).
- Grease a 20 cm (8 inch) square cake pan and line the bottom with baking parchment.
- For the crumble topping, combine the demerera sugar, flour, rolled oats and cold butter (first 4 ingredients) in a medium bowl.
- Cut the ingredients together with a pastry blender or rub with your fingers until the mixture looks like coarse crumbs.
- Set aside.
- Pour the melted butter into a large bowl.
- Stir in the caster sugar thoroughly and then add the lemon juice and zest.
- Stir in the buttermilk and almond extract.
- Beat in the eggs.
- Stir in the flour, baking powder, salt and oats.
- Mix until well combined but don't worry if the batter is lumpy, that is because of the oats.
- Set the batter aside.
- Stir together the cream cheese and lemon curd. Set aside.
- Spread a half of the batter in the prepared cake tin.
- Spread the lemon curd and cream cheese mixture over the top.
- Drop the remaining batter by tablespoons over the top of the lemon curd mixture and spread the batter to cover the top evenly.
- Sprinkle with crumble topping.
- Bake for 35 to 45 or until a skewer inserted into the centre of the cake comes out clean.
- Cool completely before glazing.
- To glaze, mix the icing sugar together with enough of the lemon juice to make a smooth, drizzle-able glaze.
- Drizzle the glaze over the cake.
- Allow the glaze to set before cutting into bars or larger squares.
If you enjoyed this recipe you may also like my Lemon Ginger Pound Cake.