Are you a fan of lemons? I am one and you can trust me when I say that these Zesty Lemon Glaze Squares are a must make! Each bite is a dream come true for any lemon lover. For a start, these cake squares are akin to a moist sponge cake that is flavoured with lemon zest and juice. Then, each of them are topped with this zesty lemon glaze which provides the right amount of punch!

Furthermore, there are ways you can amp the flavour profile of these Lemon Glaze Cake Squares. For starters, I added two aromatic ingredients to boost the flavour complexity: Vanilla and Lavender.

I added just a small dash of vanilla in the cake for that background fragrance. Then, I topped off each cake square with lavender buds for that pleasant floral infusion.

Now that I have tempted you into making these, let me move into the recipe proper! These Lemon Glaze Cake Squares are extremely easy to make with the star ingredient being lemon. Even the glaze requires just simple mixing, though sifting will really help here to get a smooth glaze.

Do not be surprised if your batter clumps up along the way, especially after the addition of lemon juice and milk. This is because the acidity of the lemon juice causes the milk and butter to curdle. Instead, continue mixing as well as you can before letting the flour and baking powder bind these ingredients together.

Thereafter, the other steps are pretty simple. May I also entice you with the making of these citrusy recipes in my arsenal:
(1) Mandarin Orange Cake Squares
(2) Fluffy Lemon Cake
(3) Blueberry Lemon Cake
(4) Mandarin Orange Butter Cake

Without further ado, the recipe!

Lemon Glaze Cake Squares Recipe
by Javier Tan March-31-2024

These mouthwatering and zesty Lemon Glaze Cake Squares are sure to pack a punch! They are nicely infused with both lemon zest and juice.


For Lemon Cake:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temp
  • 1/2 Cup + 1 Tbspn or 115g of Granulated White Sugar
  • A large egg, 55g
  • 1 Tsp or 5ml of Vanilla Essence
  • Zest of 2 Lemons
  • 1 Tbspn + 1 Tsp or 20ml of Lemon Juice, Room Temp
  • 2/3 Cup or 160ml of Milk, Room Temperature
  • 1 and 1/2 Cup + 2 Tbspns or 190g of Plain Flour, Sifted
  • 1 Tsp or 4g of Baking Powder, Sifted
  • Pinch of salt

For Lemon Glaze:

  • 1 and 1/4 Cup or 120g of Powdered / Icing Sugar, Sifted
  • 2 Tbspns or 30ml of Lemon Juice (Note, I recommend starting with 25ml first and to adjust, more lemon juice for thinner icing)


  1. Preheat your oven to 160 degrees C and line your 8 inch square tray with parchment paper.
  2. Firstly, cream together the softened butter and sugar until light yellow.
  3. Then, whisk in the egg.
  4. Next, whisk in the vanilla, lemon zest and lemon juice until well-incorporated. Then, whisk in the milk.
  5. Fold in the dry ingredients (flour and baking powder).
  6. Distribute the batter evenly and bake for 28 – 32 minutes or until very lightly golden brown on top.
  7. Next, set aside the cake to cool for at least 30 mins or the icing might melt.
  8. To prepare the glaze, mix together the powdered sugar and lemon juice. This is a runny glaze that will harden. If you would like a harder, whiter and more opaque glaze, add more sugar or reduce the amount of lemon juice!
  9. Finally, I topped mine with extra lemon zest and lavender buds.
  10. Serve and enjoy!


  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 1 Tray of Zesty Lemon Glaze Cake Squares


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cake with no icing, seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving or glazing.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan