Lemon Cake Squares with Raspberry Glaze
Ingredients
For Cake
- 3 large eggs separated whites and yolks
- 1 cup powdered sugar
- 4 ounces (1 stick) unsalted butter softened, plus more for greasing pan
- 1 cup granulated sugar
- ½ cup lemon juice (2-3 lemons) plus the zest from the lemons
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
For Glaze
- 1 cup raspberries
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 400°F. Grease a 9x13 inch pan and set aside.
- In medium bowl use a hand mixer to beat three egg whites until soft peaks. Add powdered sugar and mix until combined.
- In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Add three egg yolks, beating after each one. Then add lemon juice and zest and combine.
- In a third medium bowl, whisk together flour, baking powder and salt. Add to butter mixture and mix by hand just until combined. Then fold in egg whites.
- Pour into the greased pan and bake for 20-25 minutes until the top is browned.
- To make glaze, heat raspberries over medium heat in a small pot on the stovetop until completely dissolved, about 5 minutes. Strain into a small bowl. Add vanilla to powdered sugar and gradually add raspberry juice until glaze is thin enough to coat the back of a spoon.
- When cake is ready and still warm, frost with glaze. Let cool. Serve with more powered sugar as garnish.
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