introduction
Lemon Raspberry Swirl Bars are bright, buttery bars with a tangy lemon bite and bursts of fresh raspberry — perfect for sunny afternoons or a pretty dessert to share. This easy, photo-friendly recipe gives you a soft, cake-like base with a beautiful raspberry swirl that looks gorgeous on a dessert table and pins beautifully.
If you love lemon-forward treats, you might also enjoy this raspberry lemonade popsicles recipe for another refreshing way to celebrate citrus and berries.
Why You’ll Love These Lemon Raspberry Swirl Bars :
- Bright, fresh lemon flavor balanced by sweet-tart raspberries.
- Simple, pantry-friendly ingredients and one 9×9 pan for easy cleanup.
- Great for make-ahead dessert or packing into picnic boxes.
- Kid-friendly texture and eye-catching swirl — perfect for Pinterest photos.
- Versatile: serve warm, room temperature, or chilled.
Ingredients Needed :
Dry ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Fruit
- 1 cup fresh raspberries
Step-by-Step Instructions :
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the raspberries gently. Pour the batter into the prepared baking pan, and swirl with a knife to create a marbled effect.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool before slicing into bars.
Serving Suggestions Lemon Raspberry Swirl Bars
These bars shine on their own or with a few simple extras. Dust with powdered sugar, add a dollop of whipped cream, or serve with vanilla ice cream for an extra-special treat. For a savory-sweet pairing at a brunch or potluck, serve alongside herby roasted potatoes like these Greek lemon garlic roasted potatoes for a balanced spread.
Tips for Success Lemon Raspberry Swirl Bars
- Use room-temperature eggs and softened butter so the batter blends evenly.
- Gently fold the raspberries to avoid crushing too many — you want pretty whole berry pops.
- Don’t over-swirl: a few graceful marble lines look better than over-mixing the batter.
- If your raspberries are very juicy, toss them in a teaspoon of flour to prevent sinking.
- For even baking, line the pan with parchment and leave an overhang to lift the bars out easily.
- Try serving warm for a cake-like texture or chilled for firmer slices; both are delicious and pin-friendly. For another lemon-potato pairing idea, check out these crispy lemon potatoes.
variation (if any)
- Lemon-Blueberry Swap: Use 1 cup fresh blueberries instead of raspberries.
- Glaze Option: Mix 1 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled bars.
- Almond Twist: Replace 1/4 cup of the flour with almond flour for a nutty note.
FAQs
Q: Can I use frozen raspberries?
A: Yes — use frozen raspberries straight from the freezer and fold them in gently. They may release more juice, so consider dusting with a little flour to reduce sinking.
Q: How should I store leftover bars?
A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving for best flavor.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Texture may vary slightly but the flavor will remain bright.
Q: How do I get clean slices for serving?
A: Chill the bars for at least 30 minutes, then use a sharp knife wiped clean between cuts for neat edges.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure it's at room temperature
- 1 cup granulated sugar
- 2 large eggs Use room temperature
- 1/4 cup lemon juice Freshly squeezed is best
- 1 tablespoon lemon zest
Fruit
- 1 cup fresh raspberries Gently fold in
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the raspberries gently. Pour the batter into the prepared baking pan, and swirl with a knife to create a marbled effect.
Baking
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool before slicing into bars.
