Although it is not a classic chocolate brownie, it seems to me an even more delicious option - even better for children and those who are not allowed chocolate. The cake has a dense structure, very intense butter and lemon aroma, we really liked it.
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Wash the lemons well.
In a plate, grate the peel of all the lemons, be careful not to grate the white, bitter part.
Then drain the juice from them.
Eggs are mixed with 4 tablespoons of lemon juice and 2/3 of the total amount of lemon peel - leave a tablespoon of grated peel for the icing.
The butter mixes well with the sugar and vanilla essence.
Add the egg mixture, mix.
And finally add the flour and salt, mix well so that they are not lumpy.
The dough comes out thicker, so it should.
Put it in an ovenproof form lined with baking paper, I used a round silicone tray 28cm in diameter, so I did not cover it with paper.
Level well and place the tray in the preheated oven at 180 degrees.
Bake for 30-40 minutes.
It is ready when it is slightly brown, be careful not to tan too much, so it must remain whiter.
In a plate, mix the powdered sugar with 4 tablespoons of lemon juice and the remaining lemon peel.
This will be the icing.
Pour it over the hot cake and let it cool completely.
You can leave a little icing for later, when it will be cold to decorate the cake when serving - I did not.
The best is cold, but not from the refrigerator, at room temperature to keep it.
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