|(aka Lemon Poundcake Bars)|
I came across these bars on Pinterest and thought they sounded perfectly summery. In all honesty, the recipe is pretty much my Vanilla Poundcake recipe, using lemon zest and juice instead of vanilla. Which, of course, means it's soooo good. A fantastically moist lemon poundcake bar that's both buttery and light, with a zesty glaze that ties it all up with a bow.
I also love that these bars are quick to throw together and don't require a lot of oddball ingredients. And they'd be perfect for taking to summer bbqs and parties; lemon desserts are heaven when it's blazing hot outside, don't you think?
(Speaking of bars for parties - Yesterday, I also made what I thought was another genius recipe but ended up throwing it all into the garbage. I know! More about that later this week. Sigh.)
Lemon Brownies (aka Lemon Poundcake Bars)
adapted from Bakergirl
1/2 c. unsalted butter, softened
3/4 c. (150 g) sugar
2 1/2 tsp. lemon zest
2 Tbsp. lemon juice
3/4 c. (96 g) flour
1/4 tsp. salt
1/2 c. (60 g) powdered sugar, sifted
2 tsp. lemon zest
1-2 Tbsp. lemon juice
Preheat oven to 350 degrees. Spray an 8x8" pan with non-stick spray and set aside. Zest and juice two small lemons and set aside.
To prepare the brownies: In an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each egg. Mix in the lemon zest and juice, then add in the flour and salt. Mix on low, until just combined. Pour the batter into the prepared baking pan and bake for 25 minutes, or until golden and it passes the toothpick test. Allow to cool completely before glazing.
To prepare the glaze: Whisk together powdered sugar and lemon zest and juice. Spread over cooled brownies.
Click here for a printable version of this recipe
These brownies pulled away from the pan exactly the same way that my Pound Cake Cupcakes did.