Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition until the mixture looks pale and slightly frothy. Stir in the lemon zest, lemon juice, and vanilla extract.
- Step 2: Cooking: Sift the all-purpose flour, baking powder, and salt into the wet ingredients. Use a spatula to gently fold the mixture together until just combined; do not overmix, or the bars will lose their light, cake-like texture. Pour the batter into the prepared baking pan and spread it evenly with a spatula. Place the pan in the center rack of the oven and bake for 18 to 22 minutes. The edges should be lightly golden, and a toothpick inserted into the center should come out clean.
- Step 3: Plating: While the bars bake, whisk together the powdered sugar and 2 tablespoons of lemon juice to create a smooth glaze. Once you remove the pan from the oven, let it cool for about 10 minutes. While the bars are still warm, pour the glaze over the top and spread it to the edges. Allow the glaze to set completely as the bars cool to room temperature. Use the parchment paper to lift the block out of the pan, slice into 16 squares, and serve on a bright platter.
- Cook Time: 35 minutes