Introducing another addition to my half-and-half cake series - Lemon Square Bars.
These delightful citrus-infused square/bars ooze lemon flavours and are complemented by the generous incorporation of milk in the recipe.
The result? They have a wonderfully airy texture similar to that of a très leches cake, although not as wet.
Infused with vibrant lemon notes in every bite, the bars remained fresh days after slicing. This citrus creation not only delights the taste buds but also makes for a perfect addition to any lunchbox.
1 Weigh out the butter and sugar and place them in a mixing bowl.
2 Add the two eggs and then mix all the ingredients together on a high speed with your hand whisk until smooth.
3 Grate the lemon over the bowl.
Stir the zest into the mixture with a spatula. (Keep the lemon you will need it later).
4 Then weigh out the wholemeal flour.
Sieve into the mixing bowl.
5 Do the same as the above with the self-raising flour.
6 Fold the flours into the mixture using a spatula.
7 Measure out the 125 ml of milk into a jug and then pour it into the mixture in stages.
This will loosen and soften the mixture.
Fold in, using the spatula, until all the milk has combined.
8 Pour the mixture into the lined tin.
Shake the tin back and forth on the kitchen side to distribute the mixture into the corners of the tin.
9 Place on the middle shelf of your oven and bake in the oven for approximately 37-45 minutes or until golden brown and springy to the touch. I baked mine on shelf 2, as per my oven manual, for approximately 37 minutes.
10 While the cake is baking, weigh out the 50 grams of icing sugar and pour it into a small bowl.
11 Cut the lemon you used before in half and squeeze half the lemon juice into a juicer.
Pour the juice into the icing sugar bowl.
12 Stir the two together with a fork until the icing sugar and lemon juice have combined.
Leave to one side.
13 Once the cake is baked, check the centre with a skewer. If it comes out clean, remove it from the oven. If it's still gooey, place it back in and let it bake for a few more minutes, and then do the skewer test again.
14 When you're happy the cake is baked, remove it from the oven and place it on a wire rack in the tin. Stab the cake with a skewer to make holes in it.
15 Then, take the lemon sugar mixture and spoon it over the top of the cake while still hot; this allows the juice to absorb directly into the cake.
16 Once you have poured all the icing sugar/lemon juice mix over the cake, leave for five minutes to absorb.
17 Then, pull the baking paper and cake out of the tin and place it directly onto a wire rack to cool fully.
18 Dust with icing sugar when cool.
19 Cut into small bars or squares and enjoy.
You could decorate the top of the cake if you like, but I discovered that the absorbed topping made the cake sweet enough.
Visually, I think an icing sugar/water mix drizzle would enhance the overall look. However, personally, flavour-wise, I don't think the cake needs it.
To serve, slice the cake into bars or squares.
This cake was placed in my cake stand and remained light, airy, and moister-ridden for days.
I do hope you enjoy making your own.
Happy Baking!
These delightful citrus-infused square/bars ooze lemon flavours and are complemented by the generous incorporation of milk in the recipe.
The result? They have a wonderfully airy texture similar to that of a très leches cake, although not as wet.
Infused with vibrant lemon notes in every bite, the bars remained fresh days after slicing. This citrus creation not only delights the taste buds but also makes for a perfect addition to any lunchbox.
To make these Lemon wholemeal half-and-half square bars, you will need to do the following:
Preheat your oven to:
- Fan assisted: 170ºC - (I baked mine on 175°C)
- Regular oven: 180º/190ºC (Approx)
- Fahrenheit: 338F
- Gas Mark: 3
Ingredients:
- 175 Grams Tate & Lyle Caster Sugar
- 175 Grams Countrylife Butter or Margarine
- 2 Medium Ocado Eggs
- 1 Lemon - (Zest & Juice mine was medium-sized )
- 87 Grams Allinson's Wholemeal Self-Raising Flour
- 87 Grams McDougall's Self-Raising Flour
- 125 ml Cravendale Milk - I used semi-skimmed.
Topping
- 50 Grams Tate & Lyle Icing (Confectioners) Sugar
- Juice of Half a Lemon
Equipment:
- Mixing Bowl
- Scales
- Spoon
- Sieve
- Lemon Zester
- Electric Whisk
- Spatula
- Jug
- Manual Juicer
- 8-inch Square Tin
- Baking Paper
- Fork & Small Bowl for the Topping
Method:
1 Weigh out the butter and sugar and place them in a mixing bowl.
2 Add the two eggs and then mix all the ingredients together on a high speed with your hand whisk until smooth.
3 Grate the lemon over the bowl.
Stir the zest into the mixture with a spatula. (Keep the lemon you will need it later).
4 Then weigh out the wholemeal flour.
Sieve into the mixing bowl.
5 Do the same as the above with the self-raising flour.
6 Fold the flours into the mixture using a spatula.
7 Measure out the 125 ml of milk into a jug and then pour it into the mixture in stages.
This will loosen and soften the mixture.
Fold in, using the spatula, until all the milk has combined.
8 Pour the mixture into the lined tin.
Shake the tin back and forth on the kitchen side to distribute the mixture into the corners of the tin.
9 Place on the middle shelf of your oven and bake in the oven for approximately 37-45 minutes or until golden brown and springy to the touch. I baked mine on shelf 2, as per my oven manual, for approximately 37 minutes.
10 While the cake is baking, weigh out the 50 grams of icing sugar and pour it into a small bowl.
11 Cut the lemon you used before in half and squeeze half the lemon juice into a juicer.
Pour the juice into the icing sugar bowl.
12 Stir the two together with a fork until the icing sugar and lemon juice have combined.
Leave to one side.
13 Once the cake is baked, check the centre with a skewer. If it comes out clean, remove it from the oven. If it's still gooey, place it back in and let it bake for a few more minutes, and then do the skewer test again.
14 When you're happy the cake is baked, remove it from the oven and place it on a wire rack in the tin. Stab the cake with a skewer to make holes in it.
15 Then, take the lemon sugar mixture and spoon it over the top of the cake while still hot; this allows the juice to absorb directly into the cake.
16 Once you have poured all the icing sugar/lemon juice mix over the cake, leave for five minutes to absorb.
17 Then, pull the baking paper and cake out of the tin and place it directly onto a wire rack to cool fully.
18 Dust with icing sugar when cool.
19 Cut into small bars or squares and enjoy.
You could decorate the top of the cake if you like, but I discovered that the absorbed topping made the cake sweet enough.
Visually, I think an icing sugar/water mix drizzle would enhance the overall look. However, personally, flavour-wise, I don't think the cake needs it.
To serve, slice the cake into bars or squares.
This cake was placed in my cake stand and remained light, airy, and moister-ridden for days.
I do hope you enjoy making your own.
Happy Baking!
