Lemon Drizzle Cake Bars
Ingredients
1 ½ cups
flour
2 ¼ tsp.
baking powder
¾ tsp.
kosher salt
¾ cup
sugar
⅔ cup
Kowalski's Unsalted Butter, at room temperature
2
eggs
- finely grated zest of 2 lemons
½ cup
milk
1 ¼ cups
confectioners' sugar
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
½ cup
Lemon Glaze
Directions
- Preheat oven to 350°.
- In a small mixing bowl, whisk together flour, baking powder and salt; set aside.
- Using an electric mixer, beat sugar, butter and eggs on high speed until completely smooth and fluffy (5-6 min.); scrape bowl and add zest.
- Beating on medium speed, add flour mixture to the batter a little at a time just until blended. Mix in milk until batter is homogenous.
- Lightly spray an 8" square cake pan lightly with cooking spray; line bottom only with parchment paper. Spread batter evenly in bottom of cake pan; bake in preheated oven until golden-brown and a skewer inserted in the center comes out with a few moist crumbs attached (17-20 min.).
- Remove from oven; cool pan slightly on a wire cooling rack.
- While cake cools, combine confectioners' sugar and lemon juice in a medium microwave-safe mixing bowl; microwave for 30 sec. at a time, stirring between intervals, just until sugar dissolves.
- Prick warm cake all over with a skewer; spoon hot syrup evenly over cake.
- Let cake cool completely in the pan.
- When cool, drizzle or ice cake with lemon glaze; cut into bars.
