These zingy, fudgy Lemon crunchy topped bars are a cross between a cake and a brownie. The batter is not mixed in the same way as I would a cake batter, no creaming and incorporating lots of air. The sponge is more dense and moist. I urge you to try them.
Preheat the oven to 175 degrees c (fan)
In a roomy mixing bowl place all the cake ingredients. Use a hand held whisk to then bring the ingredients together briefly. Do not overmix. The mixture may still appear quite lumpy. Transfer to the prepared tin and bake for just 16 minutes.
Take from the oven and place on a cooling rack and leave for five minutes. I then used the loose bottom from another tin to press down on the cake. This is for two reasons. Firstly it flattens the top of the cake which makes the icing easier to spread and secondly it makes the crumb of the cake more dense and fudgy!
Mix the icing by sifting the icing sugar with the lemon juice and zest. The consistency needs to be that of single cream. Spread this over the warm cake, levelling it out evenly then leave to go completely cold.
Take from the tin, remove the paper from the sides then cut into 12 even sized bars.
This cake will keep in a tin for at least a week.
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