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Lemon Squares
Dena Kleiman, Susan Mahnke Peery
2029 ratings with an average rating of 4 out of 5 stars
2,029
1 hour
Published March 8, 2024
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Heat oven to 325 degrees and oil a 9-by-5-by-3-inch loaf pan. Line the pan with a sheet of parchment paper that hangs over the two long sides.
In a large bowl, whisk together the oil, dark brown sugar, molasses, eggs, cinnamon and salt.
Whisk in the baking soda, then gently stir in the flour.
Add the hot water and stir slowly until the ingredients are fully combined.
Stir in the chocolate chips, then transfer the batter to the loaf pan, and bake until a skewer inserted into the center comes out with a few moist crumbs or with a bit of melted chocolate, 75 to 85 minutes. (Top with tented aluminum foil if the cake begins to brown too quickly.)
Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it onto a rack to cool completely. Slice and serve.
Quick and easy to make, no mixer nec'y. Tasty too! Chocolate chips are not overwhelming, but a nice complement. Next time I'll coat chips in flour b4 adding to batter. They definitely sank. Also I'll reduce the temp by 25° or more. Was done at 70 minutes @425° as suggested, but apparently over done. The bottom 2-3 inches inside came out much darker in my stoneware (reason why?) loaf pan. But still very good! Storing in fridge to make it last. Nice crumb. Definitely better next day!
What is the point of using dark brown sugar in addition to molasses?
Adding both molasses and dark sugar provides a more nuanced flavor.
Based on comments, used coffee instead of water and chopped the chocolate chips so they wouldn’t sink. DIVINE and super easy! A fun departure from the usual molasses-ginger cake.
You can use olive in sweet recipes, but with a whole cup I wouldn’t do that in this recipe. Melted coconut oil would be great if you like the taste of coconut, which I do but not everyone does. Avocado oil is healthy and neutral tasting.
Sorry, meant 325° oven.
I didn’t want to use a cup of oil so I used 1/2 cup of mashed banana and 1/2 cup canola oil. I used strong coffee instead of water. Cooking time was more like 60 minutes. Excellent flavours. Turned out great
I am working on using up older pantry items. This was quite yummy with the addition of some crystaliized ginger along with the excellent recipe. Many thanks!
Maybe swap hot coffee for water…
Avocado oil.
I made this when I was in the mood for a comforting, retro dessert that would be simple to make, I didn't feel like getting out the mixer. This did not disappoint. Like others, mine sagged in the middle, and my chocolate chips fell to the bottom. I didn't find it too oily, I used avocado oil. I almost might even make out without the chips as I really like molasses/brown sugar. It was done in 72 minutes on 325 (slow oven). Next time I might try making it in the cake pan and baking it less.
Crystallized ginger, 1/2 banana instead of 1/2 oil. Avocado oil.
I've mad this cake three times now and the flavor is delicious but it always sinks in the middle. The last try I used an eight inch square Pyrex dish and the middle still sunk in the middle. I live outside of Denver at about six thousand feet above sea level. I've raised the oven temp a bit but to no avail. Any hints??
First time I baked this I checked it at 75 minutes and the center fell; second time I checked at 80 and took out at 83–perfect. Wonderful texture.
Baked 75 mins @325 and center sunk pretty significantly… oven tends to run high too. Wonder if starting around 350 is the way to go. Haven’t tasted yet - smells delish!
It's really better the day after it is baked! And yes, it does keep forever covered on the counter. For more a more chocolate taste, I've added 1/3-1/2 cup cocoa powder to the dry ingredients. Also tossed the chocolate chips with some cocoa powder to keep them afloat in the batter.
It is an easy recipe but I am disappointed with the flavor and texture--too much canola oil!
Has anyone used applesauce for part of the oil?
Very quick, very easy and delicious. I did coat the chocolate chips with flour and they still sunk to the bottom, the batter needs to be thicker for this not to happen but it was still very good.
I didn’t want to use a cup of oil so I used 1/2 cup of mashed banana and 1/2 cup canola oil. I used strong coffee instead of water. Cooking time was more like 60 minutes. Excellent flavours. Turned out great
But seriously, how do you prevent the chocolate chips from sinking? I coated them in flour and it didn’t help even a little bit. Supper frustrating that only three or four bites per slice have chips, and those bites are really *only* chips. Also v frustrating that the recipe doesn’t address such a common issue.
same problem!
I am working on using up older pantry items. This was quite yummy with the addition of some crystaliized ginger along with the excellent recipe. Many thanks!
Made gluten free high altitude (5400 feet) with Bobs 1to1 flour and reduced baking soda 1/4 tsp and added 1 tablespoon flour to coat chocolate chips. Super tasty, nice rise. I made them as muffins.
Like suggested I used brewed coffee and coated the chips in flour. I added 1/2 tsp of cardamom and ginger because why not - delicious!
I love the combination of chocolate and molasses, but for some reason it came out very very oily. I used coconut oil. I’m all for a moist crumb, but this was too oily for me. Not sure why it came out that way since no one else commented on that.
A cup of oil seems like a lot to me as well, but another factor might have been the coconut oil, which tends to be quite rich-tasting and is a saturated fat more akin to dairy butter or shortening in its effect on cholesterol levels, in contrast to canola or olive oil. Just a thought!
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