Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or line it with parchment paper. Leave an overhang of parchment on the sides to make it easier to lift the bars out after baking.
- In a large mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer on medium-high speed for about 3 minutes. The mixture should look light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon zest, and lemon juice. Continue mixing until the batter is smooth and well combined.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture. Mix on low speed just until the flour streaks disappear. Do not overmix the dough.
- Spread the thick batter evenly into the prepared baking pan. Smooth the top with a spatula. Bake for 22 to 25 minutes. The edges should be lightly golden, but the center should remain soft and pale.
- While the bars cool slightly, whisk together the powdered sugar and 2 tablespoons of lemon juice to create a glaze. Pour the glaze over the warm bars. Allow them to cool completely before slicing them into 16 squares.
- Cook Time: 40 minutes