Ingredients
Scale
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 teaspoon baking powder (2 grams)
- 1/2 teaspoon table salt (9 grams)
- 1 1/2 cups granulated sugar (297 grams)
- 14 tablespoons unsalted butter (197.75 grams, room temperature)
- 2 large eggs
- 2 teaspoons lemon extract (9.9 ml)
- 1/2 cup unsalted butter (113 grams, room temperature)
- 5 cups powdered sugar (567.5 grams)
- 1/4 cup milk (59 ml or 56.75 grams)
- 2 teaspoons lemon extract
- 1/8 teaspoon table salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking dish with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, mix together the butter and granulated sugar until light and fluffy, about three to six minutes.
- Mix in the eggs one at a time. Once combined, add the lemon extract and mix well.
- Add the flour mixture slowly, mixing on low until just combined. Avoid over-mixing.
- Press the thick batter into the prepared baking dish. Use cooking spray or wet hands to help with the stickiness.
- Bake for 22 to 25 minutes or until golden brown around the edges. Let cool for one hour.
- For the frosting, beat the butter and gradually add one cup of powdered sugar, scraping the bowl as needed.
- Mix in the milk and lemon extract, then add powdered sugar until desired consistency is reached. Stir in salt.
- Spread the frosting on the cooled bars using an offset spatula.
- Cut the bars into 24 equal squares.
Notes
Using an aluminum baking dish helps achieve even baking.
For more lemon flavor, feel free to add extra lemon zest to the batter or frosting.
Ensure the bars are completely cooled before adding the frosting for best results.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.