I’m moving a little slow this morning.  I feel jet lagged even though I didn’t step foot on a plane.  The weekend did fly by for me though.  I’ll be posting later this week about the International Housewares Show that I attended in Chicago over the weekend and I’m warning you now – I WILL be doing some name dropping!

Before all of that can come (mainly because I have to go through all of my photos) I wanted to share this delicious dessert with you. 

Do you know how hard it was for me to find a dessert that my family would like that didn’t include chocolate or some kind of candy?  The two girls in our house gave up the good stuff for lent so I was on a mission to find a dessert that we all would enjoy that didn’t include some chocolate.

I had a piece before I left for the weekend and when I got home late last night; the empty pan was sitting by the sink waiting to be washed.  So I’ll take that as a thumbs up – my family liked it or could it be that my husband didn’t cook the entire weekend while I was gone?  Hmmmm?

Lemon Pound Cake Bars

Yield: 24 - 48 servings

Prep Time: 15 minutes

Cook Time: 35 - 45 minutes

Total Time: 2 hours 10 minutes

Ingredients:

Bars
1 cup melted butter
2 cups granulated sugar
4 eggs
2 cups self-rising flour
2 tablespoons grated lemon peel - you can use fresh lemon peel or you can purchase lemon peel in the baking aisle.
1/3 cup lemon juice - fresh or from the bottle

Glaze
1 cup powdered sugar
2 tablespoons lemon juice

Directions:

1. Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray or Pan Goop (recipe on my blog).
2. In your mixing bowl combine melted butter, sugar and eggs thoroughly. Add flour, lemon peel and lemon juice. Mix it all together really well.
3. Spread batter in pan.
4. Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes.
5. While bars are cooling, mix glaze ingredients in a small bowl until smooth.
6. Drizzle over warm bars.
7. Cool completely for about 1 hour.

This recipe can be served as a cake by cutting 24 pieces (6 x 4 rows) or a bar by cutting the portions smaller (6 x 8 rows). Serve with fresh raspberries or strawberries on top if desired.

Adapted from BettyCrocker.com