These were called Lemon Brownies, why I am not sure except they are more a bar than a cake. Very good what ever they are called and as anything lemon is one of my families favorites, they didn’t last long at our house. Note that the bars and the frosting both take lemon zest and juice so you will need more than one lemon.
Frosted Lemon Cake Bars
1/2 cup butter
3/4 cup flour
2 eggs, large
2 tablespoons lemon zest
2 tablespoons. lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
4 tablespoons lemon juice
8 teaspoons lemon zest
1 rounded cup powdered sugar
Preheat the oven to 350 degrees.
Prepare the baking dish with butter/cooking spray and set aside.
Grate lemon for 2 teaspoons of zest and squeeze for at least 2 tsps of juice.
Beat the flour, sugar, salt, and softened butter, with mixer with paddle attachment.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until well merged.
Pour it into the flour mixture and beat for 2 mins at medium speed until soft and creamy.
Pour into baking dish and bake for 23-25 mins, should turn slightly brown on the on the sides. Be careful not to overbake – the bars shouldn’t be dry. Once baked, remove from oven and leave out to cool entirely before frosting.
Sift the powdered sugar and whisk with lemon zest (8 teaspoons) and juice (4 teaspoons).
Start frosting with only half the amount using a rubber spatula, letting it set.
When set, spread the other half of the frosting over the bars, and let it set. Note that the frosting is soft and it doesn’t harden like most icing.
Cut into brownie size pieces and serve.