Tangy Lemon Blondies – a cross between a light moist cake, and a sweet tangy lemon bar. Super easy to make and even easier to eat!
I bet you can’t believe I’m posting another lemon dessert. Yes I bought too many lemons and won’t stop until they’re all gone. But seriously – this is a perfect, easy treat to make if you find yourself with a few extra orbs of sunshine! The texture is moist and light, almost half cake and half lemon bar. Topped off with an easy zippy lemon glaze, this dessert takes minutes to put together. It will certainly satisfy your lemon cravings without breaking the bank. Double the recipe and you have a pan big enough to share at your next pot luck!
Lemon juice, lemon zest and powdered sugar is all you need for the glaze. Whisk and drizzle, that’s it. That sounds like a good name for a dessert bar or donut shop – The Whisk and Drizzle! Now I’m thinking I should make lemon donuts too … or maybe I should stick with a nice piece of fish and give it a good squeeze of lemon juice 🙂
These bright Lemon Blondies are perfect with afternoon tea on a cold spring day. Can you believe it’s snowing as I type this? Spring has already given us a few ‘preview’ days, but has not yet arrived to stay here in Virginia.
These Lemon Blondies are light, bright, fresh and oozing with a citrusy lemon bite. They would be a delicious addition to your Easter dessert table!
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Lemon Blondies
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
A cross between a light and moist cake, and a tangy-sweet lemon bar. Super easy to make and even easier to eat!
Course: Dessert
Servings: 16 Blondies
Ingredients
For the Blondies:
- 3/4 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla
- Zest of 1 lemon preferably organic
- Juice of 1 lemon about 3 tablespoons
For the Lemon Glaze:
- 1/2 cup confectioners’ sugar sifted (more or less for desired consistency)
- Juice of 1 lemon
- Zest of 1/2 a lemon preferably organic
Instructions
- Preheat oven to 350 degrees.
- Lightly coat an 8 by 8-inch baking pan with vegetable spray. Cut a length of parchment paper to fit the pan allowing the paper to come up to the top on two opposite sides. Trim the excess above the edge of the pan. Cut another sheet to fix in the opposite direction also trimming at the top of the pan. Set aside.
- Whisk together the flour, baking powder and salt together in a small mixing bowl. Set aside.
- In a medium medium bowl combine the butter and granulated sugar; beat until light and fluffy. Add the eggs one at a time mixing well after each additional until incorporated. Blend in the vanilla and mix another 30 seconds, scraping the sides and bottom of the bowl with a spatula. Add the lemon juice zest and blend just until combined. Using the rubber spatula, fold in the dry ingredients until blended. Do not over-mix.
- Spread the batter evenly in the prepared pan and bake for 22-24 minutes. The edges will just start to brown and a toothpick inserted into the center should come out clean. Remove from the oven and cool completely in the pan.
Lift the cooled Blondies out of the pan using the parchment paper and transfer to a cutting board. Whisk together the glaze ingredients until smooth. Pour over the Blondies and spread until the top is covered. Slice and serve.
Recipe Notes
For a thicker icing instead of a glaze, start with 1 cup powdered sugar, adding more to achieve the desired consistency.
Store the blondies in an airtight container in a cool location
Blondies are a favorite sweet treat in our house. Small and compact and loaded with flavor, they’re just the right size when you crave a little something delicious. Be sure to check out our Coconut Rum Blondies, Peanut Butter Blondies and favorite Browned Butter & Bourbon Blondies too! All great recipes that are easy to make. How about these beautiful Nutella Stuffed Browned Butter Blondies from The Food Charlatan? Yum!!! Also drooling over these Cinnamon Blondies from Well Plated.
Thanks so much for stopping by!
Tricia
Hi Tricia! Your lemon blondies look soooo good! I can’t wait to make them. I was just wondering how much 8 tablespoons of butter are in metric terms?
Hi Ani – thanks for giving these a try. They’re so easy, and lemony, a great treat. 8 tablespoons of butter is 113 grams, 1/2 cup or 4 ounces! Thanks again 😉
I can never get enough lemon recipes , this looks delicious Tricia and I have to try it. Pinned!
Thank you Gerlinde!
wow , will definitely try these lemon bars.
Hope you love them as much as we do!
My mouth is puckering as I type ~ I’m baking lemon squares this morning, and it might just have to be lemon blondies this afternoon! Pinning and sharing 🙂
I’m still so jealous you have lemon trees in your yard – maybe it’s a good thing I don’t have more lemons. I just can’t stop myself from making lemon desserts. We adore lemon bars – enjoy!
Lusciously lemony! These lemon bars are like edible sunshine. I have an overstock of enthusiastically purchased Meyer lemons that would work well here!
Yes those lemons would be great here! So many wonderful ways to enjoy lemon flavor. Love it!
There is no such thing as too many lemon desserts! It’s my favorite flavor!!!
I’m with you Lisa – never enough – the inspiration just keeps coming!
Little bites of lemon deliciousness is always a good idea! Love these 🙂
I can’t seem to help myself Jennifer – thank you!
I don’t think I could ever have enough lemon recipes. Lemon blondies? Yes please!
Thank you Chris – I completely agree 🙂
I loved these and so did my finicky 21 year old son. Next time will use a bit more glaze.
I made these today and they are absolutely delicious! Thank you!
I just made them since i had loads of left over lemons from the farmers market and they're amazing! Sooooo moist and delicious! I put a bit of cream cheese in the glaze, but other than that i followed it to a t. The men at my hubby's factory loved them too!
Tricia, these really do look scrumptious. You set a beautiful and tempting table and I suspect there were no leftovers to be had. I hope you have a great day. Blessings…Mary
Tricia, these look so yummy! I totally get it about the lemons. Aldi had a big bag on sale for .99 cents last week. I got a zillion ideas…….. 🙂
Sign me up for anything lemon too! These look so lemony and delicious. I think lemon desserts are perfect for spring.
Tricia, after seeing those photos I would love to come for tea! These look priceless! Have a great Easter!
I have Lemon Brownies on my bucket list of lemon recipes, but you're right, yours are much more aptly named, and they look delicious, Tricia!
Love the pictures! My husband loves lemon anything, I will have to make these for Easter. I love your china, as well, I have the same pattern.
Love this and just in time for Easter! Love your photos too – so beautiful!! Have a wonderful Easter !! Anna and Liz
Way to take two of my favorite desserts–blondies and lemon bars–and turn them into something that almost looks like lemon fudge. Which I would also not be opposed to receiving. 🙂
Yum these sound delicious, I can never get enough lemon desserts!
Oh. my. goodness, Tricia!! I think these may be the downfall of my cutting myself off the sweets! I LOVE lemon. And, I love dense. We are heading to VA for Easter and I'm calling ahead to put this one on the menu. 😉 Wishing you and yours a joyous Easter filled with the wonder of His gift. blessings ~ tanna
You just can't have too much lemon! The blondies and the macarons both look scrumptious. Maybe it was all of that lemony sunshine that melted the snow today. 🙂
Can I come for tea? These look spectacular. I love blondies but never thought of lemon blondies though it seems perfect now that you've done it!
Such a beautiful set up for the photo! Love the china!
Tricia, I love all those photos… and of course the recipe looks great too. Thumbs up for you!
These bars sound fabulous, Tricia. Do I need to mention (yet AGAIN!) how jealous I am of your cold weather? I'm sure we'll be in the 90s all week, so a bit of snow sounds heavenly!