Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Lemon Pound Cake Bars are not just a dessert; they're a sunshine-packed, flavor-explosion that will transport you to a world of tangy, sweet perfection. Imagine cutting into a bar that's simultaneously soft, dense, and bursting with bright lemon essence – a treat so irresistible that it'll have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these bars are your ticket to becoming the ultimate dessert hero in your kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- Zest of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal of the bars.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a denser texture.
- Stir in 1/4 cup of freshly squeezed lemon juice and the zest of 2 lemons into the batter. Mix until the lemon juice and zest are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure an even layer.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
- Once baked, remove the pan from the oven and allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, cut the cake into 16 bars. You can optionally dust the top with powdered sugar or drizzle with a lemon glaze for added sweetness and presentation.
- Serve and enjoy your delicious lemon pound cake bars! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the bars tender and light.
- Zest Technique: When zesting lemons, only remove the bright yellow part, avoiding the bitter white pith underneath.
- Pan Preparation: Use parchment paper with overhanging edges for easy bar removal and clean cutting.
- Toothpick Test: Always check doneness by inserting a toothpick – it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow bars to cool completely before cutting to maintain their structure and prevent crumbling.
- Storage Tip: Keep bars in an airtight container at room temperature, and they'll stay fresh and delicious for up to 3 days.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 43g
Protein: 4g
Fat: 13g
Saturated Fat: 9g
Cholesterol: 96mg
