Go Back
+ servings
Lemon and Almond Streusel Bars on AprilJHarris.com
Print Pin
5 from 6 votes

Lemon Almond Streusel Bars

Course Dessert
Cuisine American
Keyword dessert
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12 bars

Ingredients

  • Crumble Topping
  • 2 tablespoons demerera sugar
  • 3 tablespoons plain flour
  • 2 tablespoons rolled oats
  • 2 tablespoons cubed cold butter
  • Batter
  • ½ cup butter, melted
  • ¾ cup caster sugar (also known as superfine sugar)
  • 2 teaspoons lemon zest
  • 3 tablespoons freshly squeezed lemon juice, divided
  • cup buttermilk
  • 1 teaspoon almond extract
  • 2 eggs, beaten
  • 1 cup + 2 tablespoons flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • cup rolled oats
  • ¼ cup + 1 tablespoon cream cheese
  • ¼ cup lemon curd
  • Glaze
  • cup icing sugar (also known as confectioner's sugar)
  • 2 to 3 teaspoons of lemon juice

Instructions

  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!

Nutrition

Serving: 1bar