Soft and dense, brownie-like textured cake with a lovely lemon icing.
My great-nieces in Canada, Grace and Claire, created a Pinterest board called Geoff’s Baking Blog Ideas where they pin suggestions for things I might care to try. On there I found a lovely looking recipe from Mel’s Kitchen Cafe which I decided to try. It was for these very tasty lemon bars, or squares, that have a lemon icing on the top. I am calling them brownie bars, simply because they have that a dense texture which is similar to that of brownies.
The recipe delivers a thin, dense lemon cake which is then topped with lemon icing giving a wonderful taste experience.
These are very easy to make and don’t take too much time or effort. Most of the time is waiting for the cake to cool and the icing to set.
I must say the resultant lemon brownie bars were very, very good indeed. They had a perfect texture and such a wonderful lemon flavour. Very easy to eat these are the sort of thing I have to be very careful with as I am likely to over-indulge. I think it is the sweetness of the lemon icing that encourages me to eat more.
If, like me, you love lemon you might wish to try more of my recipes. One lovely example is Most Lemony Lemon Cake
Easy Lemon Brownie Bars – Video
- 140g(1 cup minus 1 tbsp) plain flour
- 150g(3/4 cup) caster sugar
- 1g(1/4 tsp)baking powder
- 113g(8 tbsp) unsalted butter, melted and cooled
- 2 medium eggs(large in USA)
- 1 medium egg yolk (large in USA)
- 5g(1 tbsp)finely grated lemon zest
- 45ml(3 tbsp) lemon juice, for the cake
- 5 ml(1 tsp) vanilla extract
- pinch of salt
- 95g(3/4 cup) icing sugar
- 15ml(1 tbsp) lemon just, for the icing
- Preheat the oven to 180C/160C Fan/350F.
- Line a 20cm(8 inch) square cake tin with parchment paper.
- In a large bowl place the flour, caster sugar, salt, baking powder and lemon zest and mix to thoroughly combine.
- In a bowl whisk the eggs, yolk, butter and 45ml lemon juice until combined.
- Add the wet ingredients into the flour mixture and stir until fully combined.
- Pour the mixture into the cake tin and bake in the oven for 18 to 20 minutes, until the top feels firm to the touch and a skewer poked into the centre comes out clean.
- Allow the cake to cool completely in the tin.
- Place the icing sugar into a bowl and gradually add as much of the 15 ml of lemon juice as is needed to produce a thick spreadable icing. If the icing is too thick add a little more liquid and if it is too runny add more icing sugar.
- Carefully spread the icing over the top of the cake, making sure it doesn’t drip down the sides. (you can do this in the cake tin, or remove the cake tin and then spread the icing).
- Allow the icing to set up firmly before slicing(I placed mine in the fridge for a while), into bars or squares.