Ingredients
2½cupsall purpose flour
1½tspbaking powder
½tspsalt
1cupgranulated sugar
1tbsplemon zest
10tbspunsalted butter,(5 oz), softened partially*
1large egg
1large egg white
2tbspsour cream
1tsplemon extract
1tspvanilla extract
½cupunsalted butter,(4 oz), softened
2½cupspowdered sugar
2tsplemon zest
2tbsplemon juice,fresh
yellow food coloring,optional
sprinkles,optional
Preparation
Preheat the oven to 375 degrees F. Butter a 13×9-inch baking dish, then set aside.
In a mixing bowl, whisk together the flour, baking powder, and salt for 20 seconds. Set aside.
Add the sugar and lemon zest to the bowl of an electric stand mixer and with fingertips, rub lemon the zest with sugar until sugar is slightly yellow and fragrant.
Add the butter, then whip the butter and sugar mixture until pale and fluffy. Stir in the egg then the egg white.
Add the sour cream, lemon extract, and vanilla extract and mix until combined. Slowly add the dry mixture and mix just until combined.
Spray hands with non-stick cooking spray or rub with butter and gently press mixture into an even layer prepared baking dish.
Bake for about 15 to 16 minutes until a toothpick inserted into the center comes out clean and bars are set. Cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter until light and fluffy.
Mix in powdered sugar, lemon zest, and lemon juice and mix until light and fluffy. Tint with food coloring, if desired.
Frost the bars, add sprinkles and cut into squares. Enjoy!
