Description
Chewy, tangy bars bursting with bright lemon flavor and finished with a silky lemon glaze—these blondies are sure to become your new favorite treat.
Ingredients
Scale
Blondie Batter
- ½ cup butter (salted or unsalted), melted and cooled
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 2 large eggs, at room temperature
- 2 tbsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1 tsp lemon extract (optional but enhances the citrus kick)
- 1 cup all-purpose flour, sifted (see Notes for GF swap)
- ¼ tsp fine sea salt
Lemon Glaze
- 1 cup powdered sugar (no cornstarch if possible)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (optional, for extra zing)
Instructions
- Prep Pan & Oven
- Heat oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Combine Wet Ingredients
- In a mixing bowl, whisk together the cooled melted butter, granulated sugar, and powdered sugar until smooth.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, vanilla, and lemon extract until everything is fully incorporated.
- Fold in Dry Ingredients
- Add the sifted flour and salt, folding gently just until no streaks of flour remain. Overmixing can toughen the texture, so stop as soon as the dough comes together.
- Bake the Blondies
- Spread the batter evenly in the prepared pan.
- Bake for 16–17 minutes. The top should look set but not browned. A toothpick inserted near the center may come out with a few moist crumbs.
- Cool Completely
- Let the bars rest in the pan on a wire rack until they reach room temperature. This prevents the glaze from melting away.
- Prepare the Glaze
- In a small bowl, whisk the powdered sugar with lemon juice (and zest, if using) until it forms a thick, pourable icing.
- Glaze & Serve
- Pour the icing over the cooled blondies and spread into an even layer. Allow the glaze to firm up (about 15–20 minutes) before lifting the bars out and slicing.
Notes
Storage & Tips
- Keep Fresh: Store in an airtight container at room temperature for up to 3 days, or refrigerate for a bit longer.
- Glaze Note: Choose powdered sugar without cornstarch to avoid any off-flavors in your icing.
- Gluten-Free Option: Swap the AP flour for a 1:1 gluten-free baking blend (e.g., King Arthur or Bob’s Red Mill) for equally tender results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts