Description
These Lemon Blondies are a delightful twist on traditional blondies, infused with fresh lemon zest and juice for a bright, tangy flavor. The soft, buttery base is baked to perfection and topped with a glossy lemon glaze, making them a perfect treat for any citrus lover.
Ingredients
Scale
Blondie Batter
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal and clean edges.
- Mix butter and sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined, which helps create a tender crumb.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to ensure an even batter.
- Add lemon flavorings: Stir in the lemon zest and 1/4 cup of fresh lemon juice, which will infuse the blondies with vibrant citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
- Fold dry into wet: Gradually fold the dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the batter and maintain a tender texture.
- Spread batter: Evenly spread the blondie batter into the prepared baking pan, smoothing the top for uniform baking.
- Bake: Bake in the preheated oven for 22–25 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs, ensuring moist but fully cooked blondies.
- Cool: Allow the blondies to cool completely in the pan, which is vital for the glaze to set properly later.
- Prepare glaze and apply: Whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth, then spread the glaze evenly over the cooled blondies for a sweet and tangy finish.
- Set glaze and serve: Let the glaze set completely before slicing into 16 squares, ensuring clean cuts and the perfect balance of flavors.
Notes
- Ensure the blondies are fully cool before glazing to prevent the glaze from melting and running.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- Use fresh lemon juice for the best bright citrus flavor, not bottled.
- Line the baking pan with parchment paper with some overhang for easier removal of the blondies.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
