Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 2 large eggs
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 3 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or line it with parchment paper, leaving an overhang on the sides for easy removal. Zest and juice your lemons now so they are ready when you need them.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale yellow. This should take about 3 minutes with a hand mixer. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and the 3 tablespoons of lemon juice until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed or use a spatula to fold the ingredients together until just combined. Be careful not to overmix, as this can make the bars tough rather than cake-like.
- Spread the thick batter evenly into your prepared baking pan. Use a spatula to smooth the top. Place the pan in the center of the oven and bake for 22 to 25 minutes. The edges should be lightly golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- While the bars are cooling slightly, whisk together the powdered sugar, lemon juice, and extra zest in a small bowl to create a smooth glaze. Pour the glaze over the warm bars and spread it evenly to the edges. Allow the bars to cool completely in the pan before lifting them out and slicing them into 16 squares.
- Cook Time: 40 minutes