Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Lemon Blondies

  Jump to Recipe |    36 Comments

This post may contain affiliate links. Please read my disclosure policy.

Tangy Lemon Blondies - a cross between a light and moist cake, and a sweet, tangy lemon bar. Super easy to make and even easier to eat! #savingroomfordessert #lemon #blondies #lemonblondies #lemoncake #dessert

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!
tangy lemon blondies with a cut lemon and yellow tulips
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 🙂
sliced lemon blondies
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.
lemon blondies sliced with a sliced fresh lemon and yellow tulips
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!

Thanks for PINNING!

Tangy Lemon Blondies - a cross between a light and moist cake, and a sweet, tangy lemon bar. Super easy to make and even easier to eat! #savingroomfordessert #lemon #blondies #lemonblondies #lemoncake #dessert

We’d love to connect with you on social media. If you try our recipe, please use the hashtag #savingroomfordessert on INSTAGRAM so we can come give your post some love! And be sure to FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM| PINTEREST | TWITTER for all the latest recipes and updates.

Lemon Blondies

Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 37 mins
Yield: 16 Blondies
Course: Dessert
Author: Tricia
PRINT RECIPE
A cross between a light and moist cake, and a tangy-sweet lemon bar. Super easy to make and even easier to eat!

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

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Sunny Citrus CakeCreamy Margarita MilkshakeBailey’s Chocolate MousseCrepes with Lemon Curd Whipped CreamA pan filled with creamy caramel ice cream in a scoopNo-Churn Ice Cream with Salted Caramel
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 Comments

  11. Anonymous says

    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!

    reply to this comment >