Lemon Brownies
Enjoy!
Lemon Brownies
3/4 C flour
3/4 C sugar
1/4 t salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)
Combine the flour, sugar and salt
in a large bowl.
Mix in the softened butter.
In another bowl whisk the eggs with
the lemon juice and zest.
Add to the larger bowl and mix well.
Pour into prepared 8X8 brownie pan.
Bake at 350 for 25 minutes.
You can double the recipe and bake in a
9X13 pan for 30 minutes.
Remove and let cool, then glaze.
Glaze
1/2C powdered sugar
1 T lemon juice
additional lemon zest
stir together
note: 1 stick of butter is = to 1/2 C or 1/4 pound
This is a good treat for someone that
doesn't like chocolate.
( I can't believe I just typed that sentence )
In a large bowl combine the sugar, flour
and salt. Add the softened butter.
tip:You can soften a stick if butter in the
microwave for 25 seconds on 30% power
Whisk the eggs in another bowl and add the lemon juice,
and zest.
Combine the two and beat until smooth.
I always use the butter wrapper to grease the pan.
Pour in the batter.
Bake at 350 for 25 minutes.
Mix the powdered sugar, lemon juice and zest.
Spread on the cooled lemon brownies.
It will make a nice thin glaze.
Cut into squares.
These have a light yet dense texture,
similar to brownies. I'll give them their own
new name......Lemonies!
Lemonade Layer Cake
Becky Luigart-Stayner; Melanie J. Clarke
Thawed lemonade concentrate adds bold, fun flavor to this tart layer cake. This cake is the perfect solution to summer birthday parties or winter events when you need to wake up your taste buds.
Yield: 16 servings (serving size: 1 slice)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 322
- Calories from fat: 28%
- Fat: 9.9g
- Saturated fat: 5.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 5g
- Carbohydrate: 54.1g
- Fiber: 0.5g
- Cholesterol: 53mg
- Iron: 1mg
- Sodium: 293mg
- Calcium: 60mg
Ingredients
- Cake:
- 1 1/3 cups granulated sugar $
- 6 tablespoons butter, softened
- 1 tablespoon grated lemon rind
- 3 tablespoons thawed lemonade concentrate
- 2 teaspoons vanilla extract
- 2 large eggs $
- 2 large egg whites $
- 2 cups all-purpose flour $
- 1 teaspoon baking powder
- 1/2 teaspoon salt $
- 1/2 teaspoon baking soda
- 1 1/4 cups fat-free buttermilk $
- Cooking spray $
- Frosting:
- 2 tablespoons butter, softened $$
- 2 teaspoons grated lemon rind $$
- 2 teaspoons thawed lemonade concentrate $$
- 1/2 teaspoon vanilla extract
- 8 ounces 1/3-less-fat cream cheese $
- 3 1/2 cups powdered sugar
Preparation
- Preheat oven to 350°.
- To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
- Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
- Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Lemon is my favorite flavor! Way more than chocolate (yes, I just wrote it!) Thanks for the recipies. Yum...
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