baking911 had RLB's recipe and some tips - lemon bars is something I would make more than once a year! Though I don't tend to bake many sweets except around the holidays (and all our birthdays are around the holidays). I used 2 whole eggs (4oz), juice (2oz) and zest (didn't measure) from 1 lemon, 3/4C sugar, put in glass bowl over small saucepan, took a while to thicken and I added 1/2 stick of butter (in pats) while still on the stove. Added a little more bottled lemon juice (Nellie & Joe's Key West) b/c it needed more - next time I'll use more zest. Seemed pretty thick after all day in fridge but I left it on the counter while reading DD bedtime story so thinned out, more like a glaze but I torted the cake and put a little more than half on (didn't strain since I have microplane, didn't seem to be obnoxiously large chunks of anything), put top on cake and then glazed the top (like a Boston cream cake/pie). We'll see how it is after night in fridge - may just serve with whipped cream rather than usual lemon buttercream frosting.

I just made recipe - took it out of the oven a few minutes ago. I did not have a 9 x 9 square pan, so I used a 9" round cake pan. I started out by making the crust by hand (crushing the graham crackers in a ziplock baggie with a rolling pin) but the crumbs seemed too coarse. And when I tried to mix in the brown sugar, it didn't seem to be integrating very well. So I dragged out my big food processor and used the steel blade. I pulsed together the graham cracker crumbles, the brown sugar, salt and the baking powder and then I added a stick of room temperature butter and processed until it was all uniform. I used the bottom of a round glass to tamp it into the pan. I also found that a wire whisk worked better than the wooden spoon I first tried for incorporating the lemon juice into the sweetened condensed milk (but I didn't whip it). I baked it for the full 25 minutes. I can't wait to have a piece of it after dinner tonight. ---------------------------------------------------------- I don't make desserts or bake very often, so here are a few things I learned: There were three individually wrapped packets of graham crackers in the 14.4 oz box of Nabisco Grahams and one packet made the required 1 1/2 cups of crumbs for the crust. When I went to the store to buy the sweetened condensed milk, there weren't any 10 oz. cans so I bought the only size they had which was 14 oz. but that turned out to be by weight. It measures 10 liquid ounces so I used the whole can. Also, just for reference, I was able to get 1/2 cup of lemon juice out of 2 large fresh lemons (I bought 6 - who knew?) seagrass

I am not a fan of the poppyseed versions of lemon cakes. I remember they were really popular years ago. I much prefer a really "lemony" cake with a dense texture. If that is what you are hoping to achieve, here are a couple more that may be worth considering. Lemon Yogurt Cake 2006, Barefoot Contessa at Home, All Rights Reserved Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze: 1 cup confectioners' sugar 1/3 c confectioners sugar 2 tablespoons freshly squeezed lemon juice 1/3 c lemon juice Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Glazed Lemon Sour Cream Cake Posted by Beth4 04/10 From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1-3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1-1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. Linda

Like cloud swift, I use all butter for flavor, but if I have to decorate and want things to look just so, I use half butter and half shortening, as the shortening doesn't melt as quickly or get as soft. Like Sol, I don't think the cake sounds too heavy, as long as you don't skimp on that beating step. I know I hurried it once on Pixistix' Hot Milk Cake and got a very heavy cake, but it's far lighter when I don't hurry that beating in the beginning, then don't overbeat when I add the flour at the end. I'd also go for the cake flour if you are worried about the texture or density of the cake. The cake flour is lower in protein (i.e. less gluten development if overbeaten) and more finely textured. It generally makes a lighter cake. That said, I think it will be fine with all purpose, which I use for most of my baking, from cake to bread. I only buy the "specialty flour" when I'm doing something special, like my stepdaughter's wedding cake next week. As our Sol is a baker extraordinaire, she's never steered me wrong. If she says so, then I do it. And here some people thought I was a good baker, maybe I'm not that good after all, maybe it's just Sol's good advice and the recipes from here! Annie