The official name is Lemony Lemon Brownies, by Becky Charms. But I don’t really think they are brownies, but instead it’s more of a delicious cake that melts on your tongue. It’s ab-so-lutely de-li-ci-ous.
The Lemony Lemon Cake
And how we do make this piece of heavenly cake? I changed a few things here and there in the ingredient list.
- 3/4 cup all-purpose flour (94 grams)
- 3/4 cup granulated sugar (150 grams)
- A bit of salt.
- 1/2 cup (1 stick) unsalted butter, softened (113 grams)
- 2 eggs
- 2 tablespoons lemon zest
- 2,5 tablespoons lemon juice
- 2 or 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup icing sugar (125 grams)
- I used icing that you only need to warm up a little and can spread over cakes. Add only a little bit of lemon juice and zest or else it will become too thin and won’t harden.
- This is also a great recipe for muffins. But they need longer than 24 minutes in the ovens.
- Use a grater with not very big holes in it. Or else the zest will become too big, and you’ll find yourself chewing on lemon zest.
And Then What?
- Preheat the oven to 350 degrees. (176-ish Celsius degrees)
- Grease a baking dish (that’s not super big) with butter and set aside.
- Zest and juice two lemons and set aside (two lemons might not be enough, depending on the size)
- Put the sugar, flour, salt and butter in a bowl and beat it until combined.
- In another bowl, whisk together the eggs, zest and juice.
- Pour it into the flour mixture and beat for 2 mins at medium speed until it’s smooth and creamy.
- Pour it into the baking dish and bake for 23-25 mins. The edges should turn golden. If you overbake it might become dry.
- Let the cake cool down completely before beginning with the icing.
- Mix the icing with the lemon juice and zest. If you use too much juice, the icing will become too thin and won’t harden enough.
- Spread the glaze over the cake, and let it harden up.
- Cut into pieces, and you’re done!