Camping with Suzi

Join me as we discover camping in our national forests.

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Lemon Squares – one pan version

Ask anyone who knows me and they will confirm it – I’m a messy baker and not thrilled with cleaning up the mess.  May be that’s why I have a whole series of one pan cake recipes.  My Lemon Squares recipe is almost mess free, so easy and yummy.  Perfect for summer picnics, school lunchboxes, or for company.  An  added bonus to this recipe is it is a great introduction to baking for children.  The only trick is to make sure all the flour in the corners is mixed into the wet ingredients.   I don’t think you can overmix the batter and it is a yummy sponge for soaking up ice cream.

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First step, preheat oven to 350 degrees.  Now, put all the dry ingredients in an ungreased square pan.  With a dinner fork, mix the dry ingredients to combine.   All the wet ingredients are in the measuring cup on the right of this photo, waiting to be added in just a minute or so.

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The recipe calls for grated lemon peel but I like to use a bartenders tool that makes lemon peel threads and add them now so they get coated with the flour.  When you serve a square it looks like happy yellow threads of sunshine are in the cake.

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Add the wet ingredients (plus a tablespoon of water if you are above 5,500 feet elevation) and mix thoroughly.  Note:  I’m using a glass square pan so there is no need to increase temperature to compensate for the elevation but if the pan is metal, the oven’s temperature would be increased by 25 degrees).  If you are baking this recipe below 5,500 feet elevation, no adjustments are necessary.

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Slip pan into preheated oven and clean up.  See the yellow threads of sunshine?

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Here are all the dirty dishes I had – got to love it!

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The lemon syrup give the top a crunch while the cake is so moist and tender.   The strawberries are so good this year and compliment the Lemon Squares nicely.

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Lemon Squares- one pan
1-1/2 C. flour
1 C. sugar
1-1/2 t. baking powder
1/4 t. salt
2 eggs, slightly beaten
1/2 C milk
1/3 C. oil
2 t. grated lemon peel

In 8 or 9″ square pan with fork mix well flour, sugar, baking powder and salt. Add eggs, milk, oil and peel; mix well. Bake in preheated 350 degree oven  for 30 minutes or until pick inserted in center comes out clean. Remove from oven: pour syrup over top. Return to oven and bake 5 minutes.  If necessary, baste top with any syrup that collects around the edges.

Lemon Syrup – Mix 2/3 C. sugar and 3 T. lemon juice and set aside until needed.

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