Description
These Lemon Blondies are a bright and tangy twist on traditional blondies, featuring a moist and buttery base flavored with fresh lemon zest and juice. Topped with a smooth, zesty lemon glaze, they make a delightful, refreshing treat perfect for any occasion.
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 Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and fully incorporated, creating a rich base for the batter.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, whisking thoroughly after each addition to maintain a smooth, well-blended batter.
- Flavor with Lemon: Stir in the fresh lemon zest and 1/4 cup fresh lemon juice to infuse the batter with bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet lemon mixture, mixing just until combined to avoid overworking the batter and keeping the blondies tender.
- Prepare to Bake: Spread the batter evenly into the prepared baking pan, smoothing the top for even baking and an attractive finish.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the center is set and a toothpick inserted in the middle comes out with moist crumbs.
- Cool: Remove the blondies from the oven and allow them to cool completely in the pan to set up properly before glazing.
- Make Glaze: While the blondies cool, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth and pourable.
- Glaze and Slice: Spread the lemon glaze evenly over the cooled blondies. Let the glaze set before slicing into 16 squares for serving.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- Ensure the blondies are fully cooled before glazing to prevent the glaze from melting and sliding off.
- If you prefer a thicker glaze, reduce lemon juice slightly or add more powdered sugar.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies can be frozen for up to 3 months; thaw completely before glazing.
