Lemon Blondies

🍋 Lemon Blondies with a Soft Lemon Glaze

These lemon blondies are soft, buttery, and full of real lemon flavor. They have that dense, slightly fudgy texture you want from a blondie, but with a bright citrus finish so they don’t feel too heavy. The white chocolate melts into the batter and gives them a smooth, almost creamy texture, and the glaze on top sets into a light layer that softens into every bite.

These blondies are perfect for every spring gathering especially since they can be made in advance! I love anything that saves me time the day of hosting.

Heading home with some lovely chamomile flowers this morning! It is finally spring and these lemon blondies sure do taste like it! Of course, I had to garnish with florals, as always. Growing up, my favorite spring dessert was lemon pound cake. These lemon blondies have a similar dense, yet, fluffy texture! I could eat them all day!

Ingredients

For the Lemon Blondies

1/2 cup unsalted butter
4 oz Lindt white chocolate, chopped

3/4 cup granulated sugar
2 1/2 Tbsp lemon zest

2 large eggs, room temperature
1 large egg yolk, room temperature

1 tsp vanilla extract
1 tsp lemon extract
3 Tbsp fresh lemon juice

1 cup + 3 Tbsp all purpose flour
1/2 tsp salt
a pinch of baking powder

For the Lemon Glaze

1 cup powdered sugar
2 to 3 Tbsp fresh lemon juice

Instructions

1. Prep

Preheat your oven to 350°F. Line an 8x8 pan with parchment paper, leaving a little overhang so you can lift them out later.

2. Melt the butter and chocolate

In a heat safe bowl, melt the butter and white chocolate together until smooth. You can do this in the microwave in short increments or over a double boiler.

Let it cool slightly so it’s warm but not hot.

3. Build the lemon base

In a large bowl, rub the lemon zest into the sugar with your fingers. This helps release the oils and gives you a stronger lemon flavor.

Whisk in the melted butter and chocolate until smooth.

4. Add the eggs

Add the eggs and egg yolk and whisk until the mixture is smooth and slightly glossy.

5. Add flavor

Mix in the vanilla extract, lemon extract, and fresh lemon juice.

6. Add dry ingredients

In a separate bowl, whisk together the flour, salt, and baking powder.

Add to the batter and mix gently until just combined. Do not overmix.

7. Bake

Pour the batter into your prepared pan and spread evenly.

Bake for 22 to 26 minutes, until the edges are set and the center is just slightly soft.

8. Cool

Let the blondies cool completely in the pan before glazing. This is what gives them that soft, dense texture.

9. Make the glaze

Whisk together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons and add more as needed.

10. Finish

Pour the glaze over the blondies and spread evenly. Let it set slightly before slicing.

Tips

Do not overbake these. The center should still look slightly soft when you take them out. They will continue to set as they cool.

Rubbing the lemon zest into the sugar is what really brings out the lemon flavor, so don’t skip that step.

Hosting Tip

You can cut these blondies into 6 or 9 slices OR cut them teeny tiny for bite sized pieces. I almost love the bite sized bits more because sometimes people don’t grab a piece if they know they won’t eat the entire thing! This is the perfect solution :)

Here’s the large slice! I like to garnish these with sliced lemons and chamomile flowers

Here’s the lovely bite-sized piece!

A Recipe by Madeline May

Lemon Blondies with a Soft Lemon Glaze

Dessert • Lemon • Blondies

Prep

15 mins

Cook

22–26 mins

Total

40 mins

Yield

9–12 squares

Category

Dessert

Difficulty

Easy

These lemon blondies are soft, fudgy, and packed with bright citrus flavor. White chocolate gives them a rich, tender texture, while the smooth lemon glaze adds just the right amount of sweetness and tang.

Ingredients

Lemon Blondies

• ½ cup unsalted butter
• 4 ounces Lindt white chocolate, chopped
• ¾ cup granulated sugar
• 2½ tablespoons lemon zest
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 tablespoons fresh lemon juice
• 1 cup plus 3 tablespoons all-purpose flour
• ½ teaspoon salt
• Pinch of baking powder

Soft Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions

1. Prep Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. Melt Melt the butter and white chocolate together until smooth. Set aside to cool slightly.
3. Make the lemon sugar Rub the lemon zest into the granulated sugar with your fingertips until fragrant.
4. Build the batter Whisk the melted butter and white chocolate into the lemon sugar. Add the eggs and egg yolk and whisk until smooth and glossy.
5. Add the flavorings Whisk in the vanilla extract, lemon extract, and fresh lemon juice.
6. Add the dry ingredients Stir together the flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture just until combined.
7. Bake Spread the batter evenly in the prepared pan. Bake for 22–26 minutes, until the edges are set and the center is still slightly soft.
8. Cool Let the blondies cool completely in the pan before glazing.
9. Make the glaze Whisk together the powdered sugar and enough lemon juice to create a smooth, spreadable glaze.
10. Finish Spread the glaze over the cooled blondies. Let it set before slicing into squares.

Storage

Store the glazed blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Make Ahead

Bake the blondies up to 1 day ahead and keep them covered at room temperature. Glaze them after they have cooled completely.

A Note from Madeline May

Slightly underbaking is the secret to a soft, fudgy center. The blondies will continue to set as they cool, so take them out while the middle still looks a little soft.

Print Recipe Copy Recipe

A Recipe by Madeline May • madelinemayco.com

Browse More Recent Recipes