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Lemon lemonies

Lemon lemonies

I was searching for some inspiration for today's recipe when I came across the ideal candidate being passed around on Facebook.  It looked perfect for my Warriors as I know you like me to keep it simple and effective.  Today's recipe comes from bakerella.com and it won't disappoint!

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What you have right here are mouth-watering morsels which pack a zesty punch!  Particularly appealing is the fact that there is no faffing, no fuss since all the ingredients are thrown into one bowl and mixed by hand.  Ta da!

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Just make sure you have some plasters on hand should you inadvertently zest your thumb

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Zesting injury dealt with, you can now bake your cake and let it cool

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Smother it in a shiny, silky tangtastic glaze 

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Then eat

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I musn't tease you any longer, Warriors.  It's just downright cruel.  Here is the recipe. Pucker up, baby!!

INGREDIENTS

1 cup plain flour (all purpose flour)
1 cup sugar 
1/4 tsp salt
1/4 tsp baking powder
1 tbsp lemon zest (I found that I needed three lemons for 1tsbp zest)
3/4 cup unsalted butter. (Melt it and then let it cool)
2 eggs
3 tbsp lemon juice (squeeze those bad boys dry!)
1 tsp vanilla (use the good stuff.  Extract, not essence! I like Nielsen-Massey)

FOR THE GLAZE

1 1/2 cups icing sugar (powdered sugar)
2 tbsp lemon juice
1 tsp lemon zest

(I found I had to add some water to thin the glaze. I also ended up just playing around with the quantities until it tasted exactly as I wanted it)

INSTRUCTIONS

For the cake

1. Start by pre-heating your oven to 350ºf (180ºc).  I have a fan assisted oven so usually keep mine at 170º.

2. Grease an 8-inch square pan and you can line it with foil or parchment paper. I used foil and it worked a treat. In terms of my pan, I didn't have an 8-inch square so I used my 13 x 9 inch pan and doubled the mixture. Double the mixture, double the cake!!

3. Using a whisk, mix the flour, sugar, salt, baking powder and zest.

4. To the dry mixture add the melted butter, lemon juice, eggs and vanilla.

5. Pour the batter into the pan and cook for 20-25 minutes. I found that I needeed the full 25 minutes.

6. Remove from the oven and allow to cool completely.

For the glaze

1. Sift the powdered sugar into a bowl and then add the lemon juice and zest.  Stir together until thoroughly combined.

As I said earlier, I had to play around with the quantities until I was happy with it.  Once you are happy with your glaze, smother the lemonies and leave the icing to set.  By all means place the cake in the fridge to expedite the process!

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Ginger Warrior, over and out.

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22 Comments

  1. Glad you made them! I think I may go have one for breakfast. :) One thing I thought of for the future…I think the lemon frosting from the lemon ricotta cookies would taste better than the icing in the recipe. I think the butter and milk in the other frosting make for a better consistency and flavor. And, the other frosting doesn’t leave a weird aftertaste in your mouth like the icing in this one does. I mean–they’re still good! But, I want them GREAT in every way. :)

    • The Ginger Warrior

      I ended up really liking this frosting because I changed the quantities around until my tastebuds perked up. Lol! But I agree, as it was written down in the recipe it didn’t work for me.

      • Maybe I should have played around with the frosting quantities too. I was just so excited to frost them and eat them all! :)

  2. I’m NEVER going to lose weight….

  3. These look divine. I love lemon. I just mind end up making them today!

  4. Ceri, with these and the fudge you are going to cause an office obesity crisis!

  5. Those look amazing!!! Will try them this weekend,
    Kiitos!
    H

  6. Yum! Yet another one I need to add to my repertoire!!! xxx

  7. Tried this tonight, also grated my thumb – no medical assistance required. I totally winged it with the icing and it’s tasty (won’t manage that again) ony thing – my actual cake is a little undercooked even though I cooked for 30+mins and knife tested it… It’s still tastes amazing though be fine to eat right?!! X

    • The Ginger Warrior

      That’s interesting as I had read some other people comment on the original recipe that they had to bake their cake for longer than the recipe suggested. I baked mine for 25 mins and I did initially think that it was going to be a bit undercooked but once it had cooled it was lovely and moist. It didn’t look as fluffy as the pics from the original recipe but the denseness and the tanginess of the lemons really worked according to everyone who had a slice. So yes, they will be fine. Eat away, Carly! :) xxxxx

  8. Horrid weather took your idea to cook with the kids….fabulous recipe so easy. Kids think its lemoney lovely jubbly :-)

  9. The proof is in the pudding with Lucy and Jack :-)

  10. My 12th Anniversary (Holy Moly!!) is coming up and with a hubby who loves some lemony goodness, this seems perfect!! Can’t wait to try it!! Thank for the recipe!

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