Lemony Lemon Cake

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?

  1.  Preheat the oven to 350 degrees. (176-ish Celsius degrees)
  2. Grease a baking dish (that’s not super big) with butter and set aside.
  3. Zest and juice two lemons and set aside (two lemons might not be enough, depending on the size)
  4. Put the sugar, flour, salt and butter in a bowl and beat it until combined.
  5. In another bowl, whisk together the eggs, zest and juice.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until it’s smooth and creamy.
  7. Pour it into the baking dish and bake for 23-25 mins. The edges should turn golden. If you overbake it might become dry.
  8. Let the cake cool down completely before beginning with the icing.
  9. 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.
  10. Spread the glaze over the cake, and let it harden up.
  11. Cut into pieces, and you’re done!