Lemon blondies are the perfect treat for lemon lovers. Thin, moist and full of lemon flavour, with a sweet lemon glaze on top.
I love lemon treats all year round, but these delicious Lemon Blondies are especially suited for Summer enjoyment, as these grab and go treats are perfect for BBQs or picnics.
You’ll love the wonderful moistness of these blondies (and they stay moist for days!). They are also packed full with lemon flavour, so they are wonderfully refreshing and will certainly satisfy any lemon lover.
Lemons – you will probably need 2 large lemons to get the lemon juice you will need for both the blondies batter and the glaze. Remember to zest the lemon before juicing.
Butter – you can use either salted or unsalted butter here. Simply adjust the amount of added salt to the batter as noted in the Ingredients list in the Recipe Card below.
You will also need – all purpose flour, white sugar, eggs (2), vanilla, salt and icing/confectioners’ sugar,
This is a visual summary of the steps to make these Lemon Blondies. Always refer to the complete instructions in the Recipe Card below when making the recipe, as all steps may not be reflected here.
Start by creaming together the sugar and the room temperature butter. Creaming should always be done only on medium speed (about speed 5 on a stand mixer). Add the eggs, one at a time, beating in between additions.
As this is a small amount of batter, be sure to stop and scrape down the bowl a couple of times, being sure to get under the paddle, as well, where unincorporated butter likes to hide. Add the lemon juice, zest and vanilla and mix in.
Next you’ll mix in the flour mixture, mixing just until it is combined. Spoon the batter into the prepared 8×8-inch baking pan and spread and smooth. Bake, then allow to cool in the pan.
When the blondies have cooled completely, mix up the glaze, pour over the blondies and use a spatula to spread it until it covers all the top.
Quick Tip! Once you’ve spread the glaze, gently jiggle the pan back and forth a little and the glaze will smooth itself out nicely. Allow the glazed blondies to stand at room temperature until the glaze sets (about 30 minutes or so). Once the glaze has set, remove the blondies from the pan and cut into squares.
- I love to line the pans for bakes like this with parchment paper. I use two strips, laid in opposite directions and overhanging the sides slightly. This method avoids the scrunched up corners you get when using just one piece of parchment. The parchment also makes it super easy to lift the finished blondies out of the pan without issue.
- Baking time can be affected by the colour of your baking pan. Darker pans will bake more quickly, so always check early. That said, always check through the oven window first. Opening the oven door and testing when they are visibly not ready can cause cakes to fall after baking. The centre of the blondies should be higher than the sides when it is nearing ready. If it looks pale and sunken still, it needs to bake longer.
- You’ll want to cool these in the pan and also glaze in the pan, so the glaze stays neatly on the top and doesn’t run down the sides. Allow the glaze to set at room temperature, then remove the blondies from the pan and cut into squares.
- If you’d like even more lemon, you can add a teaspoon or so of lemon zest to the glaze, as well.
Storage and Freezing
- These blondies keep well stored in an airtight container for several days.
- These should freeze fairly well. The glaze may get moist after thawing, so if you have the option to glaze after freezing and thawing, that might be the best approach.
Get the Recipe: Lemon Blondies
- 1/2 cup (114 g) unsalted butter, at room temperature (can use salted butter, but reduce added salt below)
- 3/4 cup (150 g) white sugar
- 2 large (2 large) eggs
- 1 Tbsp lemon zest
- 2 Tbsp (30 ml) lemon juice
- 1 tsp (1 tsp) vanilla
- 3/4 cup (90 g) all purpose flour
- 1/4 tsp (1/4 tsp) salt, reduce to a pinch if using salted butter
- 1 cup (140 g) icing/confectioners’ sugar
- 2 1/2 Tbsp (37 ml) lemon juice
- Preheat oven to 350F (regular bake setting/non convection).
- Line an 8×8-inch baking pan with parchment paper for easy removal (or greased well). Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and white sugar on medium speed until lightened in texture and colour, about 2 minutes. Beat in the eggs, one at a time, mixing well between additions and scraping down the bowl a couple of times, as needed. Mix in the lemon zest, lemon juice and vanilla.
- Mix in the flour, together with the salt, mixing just until combined and smooth. Pour batter into prepared pan and smooth the top.
- Bake 23-25 minutes, or until a tester comes out clean. Remove from oven and allow to cool completely in the pan before glazing.
- To glaze, combine the icing sugar and lemon juice. Stir well until perfectly smooth. The glaze should run off a spoon easily. *You may need to slightly adjust with more lemon juice, if too thick or a touch more icing sugar if too thin. Pour over the cooled blondies and use a spatula to spread it over the top completely. *Tip! Gently jiggle the pan back and forth after spreading, to smooth and even out the glaze. Allow the glaze to set at room temperature, about 30 minutes. Once the glaze is set, remove from pan and cut into squares. (I like to cut into 16 squares).