More Lemons

Lemons taste like sunshine! And we are so ready for sunshine and warm days. These Meyer Lemon Cake Bars are tart, moist, and buttery-rich. They seem like a cross between a brownie and a lemon bar, lemony-sweet perfection. Also from the Meyer Lemons my friend gave me.

MEYER LEMON CAKE BARS

Cake Bar Ingredients:

1 cup (2 sticks) unsalted butter (room temperature)

1 ½ cups sugar

4 eggs

1 tablespoon Meyer lemon juice

2 teaspoons Meyer lemon zest 

1 ½ cup all-purpose flour

½ teaspoon baking powder

1/8 teaspoon baking soda

½ teaspoon salt

Glaze Ingredients: 

1 cup powdered sugar

2 tablespoons fresh Meyer lemon juice

2 teaspoons Meyer lemon zest

Directions: 

1.    Preheat oven to 350 degrees. Butter a 9-inchx9-inch baking pan and set aside. 

2.    In a large mixing bowl or in the bowl of a stand mixer with the paddle attachment, beat together butter and sugar on medium speed until fluffy, about 2 minutes. 

3.    Add eggs, one at a time, beating well after each addition

4.    Add lemon juice and lemon zest and beat on low speed just until combined. 

5.    In a medium bowl, sift together flour, baking powder, baking soda and salt. 

6.    Pour the flour mixture into the butter/sugar/egg mixture and blend. 

7.    Spread the mixture into the baking pan. 

8.    Bake 30 minutes until the cake bars begin to turn golden brown around the edges and are set in the middle. 

9.    Cool for 20-30 minutes. 

10.  Whisk the glaze ingredients together and drizzle over the top of the cake bars. 

Look what a rich yellow color the farm-fresh eggs make!