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 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.