Lemon blondies
  • 1 cup unsalted butter softened
  • 1½ cup sugar
  • 2 tablespoons lemon zest (≈1 lemon)
  • 4 large eggs
  • 2 tbsp fresh lemon juice (≈1 lemon)
  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1½ cup powdered sugar
  • 3 tablespoons fresh lemon juice (≈3 lemons)
  • 4 tablespoons  lemon zest (≈3 lemons)


  1. Preheat oven to 350 degrees and line the bottom of a 9×13 baking pan with parchment paper and butter the sides
  2. Sift together the flour and baking powder, set aside.
  3. In a standing mixer with a paddle attachment, cream together the butter, sugar, lemon juice, and lemon zest.
  4. Add in eggs, one at a time until combined.
  5. Slowly incorporate the dry ingredients, the batter will be thick.
  6. Spread the batter evenly in the baking pan and bake in the oven for 25-20 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake. 
  7. Cool completely.
  8. In a standing mixer with a wire whip attachment, combine the powdered sugar and lemon zest. Slowly add lemon juice until a thick paste is formed
  9. Spread the glaze over the blondies
  10. Allow glaze to set up (overnight).

adapted from: