Lemon Cake Bars with Raspberry Sauce and Whipped Cream
Ingredients
For the Lemon Cake Bars:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup freshly squeezed lemon juice (from about 2 lemons)
1/2 teaspoon baking powder
1 teaspoon vanilla extract
For the Raspberry Sauce:

1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Lemon Cake Bars:

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, sugar, and salt.
Add the melted butter to the dry ingredients and stir until combined.
Press the mixture evenly into the bottom of the prepared baking pan. Use your fingers or the back of a spoon to press it down firmly.
Bake the crust for about 10-12 minutes, or until it’s lightly golden.
Lemon Filling:

In a large bowl, whisk together the eggs, lemon zest, lemon juice, sugar, baking powder, and vanilla extract until smooth and well combined.
Pour the lemon mixture over the pre-baked crust.
Bake for an additional 20-25 minutes, or until the filling is set and only slightly jiggly in the center.
Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting into squares.
Raspberry Sauce:

In a small saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to thicken, about 5-7 minutes.
If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens to your liking.
Remove from heat and let cool. Optionally, strain the sauce through a fine-mesh sieve to remove seeds.
Whipped Cream:

In a large, chilled mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
Assembly:

Cut the lemon cake into bars and place them on serving plates.
Drizzle raspberry sauce over each bar.
Top with a dollop of whipped cream.
Garnish with fresh raspberries and lemon zest, if desired.
Enjoy your delightful lemon cake bars with raspberry sauce and whipped cream

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