These lemon blondies are the perfect treat that combines the zesty brightness of fresh lemon with a fudgy texture
Prep Time15 minutesmins
Cook Time20 minutesmins
Rest Time30 minutesmins
Total Time1 hourhr5 minutesmins
Keyword: Blueberry Lemon Blondies Recipe
Lemon Blondie Batter
1cupall-purpose flour,spooned and leveled
½cupsalted butter,softened to room temperature (8 tablespoons)
2tablespoonsfreshly grated lemon zest
¼cupfresh lemon juice
1tablespoonfresh lemon zest
2tablespoonsfresh lemon juice
Preheat the oven to 350°F. Line an 8x8 baking dish with either parchment paper or heavy-duty aluminum foil. Be sure to leave a slight overhang with the parchment paper or aluminum foil to help lift the lemon blondies out of the pan. Spray the parchment paper or aluminum foil with nonstick cooking spray. Set the baking dish aside.
Add the flour, baking powder, and salt to a small mixing bowl (2 to 3 cups). Whisk to combine.
Using either a stand mixer, or a medium-sized mixing bowl (2 to 3 quarts) and a handheld mixer, on medium-high speed, beat the softened butter for 30 seconds to 1 minute until smooth.
Add the granulated sugar and continue to mix for another 1-1½ minutes or until light and fluffy.
Lower the mixer speed to medium-low. Add the room-temperature eggs, one at a time, beating well after each egg.
Keep the mixer speed on medium-low. Add the flour mixture and beat just until combined.
Add the lemon zest and drizzle in the lemon juice. Mix just until incorporated.
Evenly spoon the batter into the prepared baking dish. Gently tap the baking dish on the counter to release any air bubbles. Bake for 18-20 minutes, or until a toothpick inserted comes away with a few crumbs. Remember, every oven cooks differently. Be sure to keep a close eye on the blondies and begin checking for doneness at the 15-minute mark. The blondies will not be golden brown; they will be a light yellow. Remove the baking dish from the oven and allow the lemon blondies to cool for about 30 minutes or until cooled. Once the blondies are cooled, make the lemon glaze.
Add the powdered sugar to a small mixing bowl (2-3 cups). Whisk in the lemon zest and fresh lemon juice until smooth.
Use either a silicone spatula or an offset spatula to evenly smooth the glaze over the lemon blondies. Allow the glaze to “set” before using the parchment or foil overhang to remove the lemon blondies from the baking dish. If your kitchen is on the warm side, you can chill the lemon blondies in the refrigerator before slicing.
Use a sharp kitchen knife to cut 4 slices x 4 slices before serving.
Be sure to leave a slight overhang with the parchment paper or aluminum foil to help lift the lemon blondies out of the pan. This will make it easier to cut them.
Add more or less lemon juice or /zest as you desire to adjust the depth of lemon flavor in the blondies and the glaze.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your blondies at the lower end of the recommended baking time.
If your kitchen is on the warm side, you can chill the lemon blondies in the refrigerator before slicing.