My great-niece Grace found a lovely recipe for something called Little Lemonies which looks very good indeed. The recipe is on Mel’s Kitchen Cafe website where they are referred to as Lemon Brownies. I decided to adapt the recipe slightly, particularly using a different topping. For my topping I wanted to include white chocolate to give a nice creamy texture to the squares.
These squares are simple to make, and by not over-mixing the ingredients the cake is denser that a sponge cake, more like a Madeira or pound cake texture. It tastes delicious and the white chocolate ganache on top really works well to give a rich creaminess to the squares.
I made mine in a deep cake tin, but a 1.5 to 2 inch deep 8inch square tin will work very well.
These squares taste delicious, so be prepared to eat more than one at a time, as you will surely want to.
For the cake batter:
- 142g(1 cup) plain flour
- 150g (3/4 cup) caster or granulated sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp lemon zest
- 113g(1/2 cup) unsalted butter, melted and cooled
- 2 medium eggs(large in USA)
- 45ml(3 tbsp) freshly squeezed lemon juice
- 1 tsp vanilla extract
For the topping:
- 170g(1 cup) white chocolate chips
- 60ml(1/4 cup) double cream
- 14g(1 tbsp) butter
- 1 tsp lemon zest, plus extra to sprinkle on top.
- Preheat the oven to 180C/160C Fan/350F
- Grease an 8 inch (20cm) square cake pan.
- Place the flour, sugar, lemon zest, salt and baking powder into a large bowl and stir thoroughly to mix together.
- In another bowl whisk the eggs, butter, lemon juice and vanilla extract together until all combined.
- Slowly add the wet ingredients to the dry ingredients, stirring until all is just combined.
- Pour the mixture into the prepared cake pan and shake to level into all corners.
- Bake in the oven for 18 to 20 minutes, until the top of the cake is springy to the touch an a skewer poked in the centre comes out clean.
- Allow the cake to cool completely.
- Place the white chocolate, butter, lemon zest and cream into a bowl and microwave in 30 second bursts, stirring each time, until the mixture is combined to a nice thick ganache.
- Pour the mixture over the cooled cake and spread to cover the entire top surface.
- Shake the cake pan to level the ganache.
- Sprinkle some extra lemon zest on the top.
- Place in the fridge to cool and set(it will firm up but not be solid like chocolate).
- When chilled well remove from the cake tin and take from the parchment paper.
- Cut into 16 equal sized squares and serve.