Lemon Birthday Cake Crumble Bars

Lemon Birthday Cake Crumble Bars | The Blonde Buckeye

Lemon Bars are one of those always good, traditional dessert items. They don’t seem that exciting, but it’s something that everyone seems to love. I felt like they needed to be exciting though. What if, I had the best husband ever that randomly bought me the Momofuku Milk Bar cookbook?! Fortunately for me, that is a true statement. And because of that, you are now getting Birthday Cake Crumble on these lemon bars! See, everybody wins.

Lemon Birthday Cake Crumble Bars | The Blonde Buckeye

Although this recipe does have 3 different baking segments, they are all super quick and super worth it. So you’ll get over it. First you bake the crumble. This has to be done separate in order to add them at the very end, so they don’t sink to the bottom. You can’t truly appreciate rainbow sprinkles if you can’t see them; that’s half the fun. The good news is, you could alway double the crumble recipe and just eat the rest of it for a snack. Trust me, you’ll want extra. Next you bake the bottom crust, then you bake the lemon filling part on top of that. Last, you just add those delicious crumbles right after you take it out of the oven. By far, the hardest part is waiting for them to cool and set. After that, you’re on your own. These did get nicknamed Lemon Crack Bars, and you know what that means. They’re as good as crack, I mean as addictive as crack? I’m not sure, but they are super super gooey, and sweet, and tart, and the most perfect lemon bars ever.

Lemon Birthday Cake Crumble Bars | The Blonde BuckeyeLemon Birthday Cake Crumble Bars | The Blonde BuckeyeLemon Birthday Cake Crumble Bars | The Blonde Buckeye

Lemon Birthday Cake Crumble Bars
Makes one 9"x13" dish (about 20-24 bars, depending on size)
  • ½ cup Granulated Sugar
  • 1½ Tablespoons Light Brown Sugar, packed
  • ¾ cup Cake Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 2 Tablespoons Rainbow Sprinkles
  • ¼ cup Canola Oil
  • 1 Tablespoon Clear Vanilla Extract
  • CRUST:
  • 1¾ cups All-purpose Flour
  • ⅔ cup Powdered sugar
  • ¼ cup Cornstarch
  • ½ teaspoon Kosher Salt
  • 12 Tablespoons Unsalted Butter, cut in ½" cubes
  • 4 Eggs
  • 1⅓ cups Granulated Sugar
  • 3 Tablespoons All-purpose Flour
  • 1 Tablespoon Lemon Zest (about 1 lemon)
  • ⅔ cup Lemon Juice (about 4 lemons)
  • ⅓ cup Whole Milk
  • Pinch of Kosher Salt
  1. Preheat oven to 300 degrees F. Line a large, rimmed cookie sheet with parchment paper. Also spray a 9" x 13" baking dish with nonstick spray and set both dishes aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt and sprinkles on low speed for a few minutes until throughly mixed.
  4. Add the oil and the vanilla , continue beating on low speed for a few minutes to form small clusters.
  5. Spread crumble out onto the baking sheet and bake for about 15 minutes, breaking the crumble up about every 5 minutes. Allow them to cool to room temperature as you make the bars.
  6. CRUST:
  7. Increase the oven temperature to 350 degrees F.
  8. In medium-sized bowl, whisk together the AP flour, powdered sugar, cornstarch, and salt, then set it aside. Add the butter cubes and cut into flour mixture using a pastry cutter (or 2 forks/ knives). Try to keep the butter from melting by not over working it. Once you have pea-sized crumbs, it's ready to go.
  9. Transfer the mixture into the prepared 9"x13" dish, pressing into the bottom of the dish to form the crust.
  10. Bake for 20 minutes. *Prepare lemon filling while crust is baking so that you can add it as soon as you remove the crust from the oven. The lemon filling needs to be added to a hot crust.
  12. Whisk together the eggs, sugar and AP flour in a medium-sized bowl (preferably with a pour spout). Add in the lemon zest, lemon juice, milk and pinch of salt. Mix until all combined.
  13. Once crust is done baking, immediately add lemon filling and place it back in the oven for another 20 minutes (the lemon filling will be set on the top).
  14. As soon as you remove dish from the oven once more, sprinkle the Birthday Cake Crumbles evenly over the top. Press the crumble down slightly into the lemon filling to secure them.
  15. Transfer entire dish to a wire cooling rack to cool completely. Once room temperature, you can store them in the refrigerator if you prefer to eat them cold.
*Store in an airtight container either at room temperature, or refrigerated for up to 5 days.
*Birthday Cake Crumble recipe taken from the Momofuku Milk Bar cookbook (which is highly recommended).
*Lemon Bar recipe adapted from Mel's Kitchen Cafe.



  1. These are such a genius idea. I so want one right now.

  2. i love this idea!! i never would’ve thought of this- can’t wait to try it


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