LEMONY LEMON BROWNIES - middleeastsector
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LEMONY LEMON BROWNIES

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Lemon is a popular flavor in sweets, though somewhat unusual. Many people like the freshness it brings to otherwise sweet dishes. A dessert with lemon is perfect for times when you find rich flavors like chocolate or caramel too overwhelming. Besides, the flavor of citrus on its own can be delicious too!

This lemon cake is great for lovers of the combination of sweet and fresh. It’s easy to make, as the recipe uses cake mix. The cake comes out soft, moist, and flavorful. Make this cake for dessert after a heavy meal, eat it for breakfast, or snuggle up in bed with a good book and a slice of lemon cake!
Yes, you can use a smaller baking pan if that’s all you have! Bear in mind that when you use a bigger baking pan, the batter is more spread out, making the cake thinner. When the cake is thinner, it needs less time in the oven. Thus, if you’re going to use a smaller pan, the batter will be denser, needing more time to bake through.

 

INGREDIENTS

For the cake

1 box of yellow cake mix (15.25 oz);
1 box of instant lemon pudding mix (3.4 oz);
3/4 cup water;
3/4 cup oil;
4 eggs

For the soaking syrup

2 cups powdered sugar;
1/3 cup lemon juice;
2 tbsp unsalted butter, melted;
2 tbsp water.

 

INSTRUCTIONS

Preheat oven to 350°F. Grease 9×13 baking pan.
Beat eggs in a large bowl, using an electric mixer.
Add cake mix, pudding mix, water, and oil, and mix until well combined.
Pour the cake batter into a baking pan.
Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean.
While the cake is baking, you can prepare a syrup.
To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.
When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake.
Let it cool completely in a pan before serving.

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