These Lemon Blondies are the kind of dessert I end up making when I want something sweet but not super heavy. They’re soft, buttery, full of fresh lemon flavor, and have that chewy blondie texture with a slightly soft cake-like center that somehow makes them really hard to stop eating.

I also love that these come together without dragging out a mixer or using a bunch of bowls. Everything is simple, straightforward, and easy to throw together, which honestly makes them even better. The fresh lemon zest and lemon juice give them a bright flavor without tasting fake or overly sweet, and the glaze on top adds the perfect extra layer of lemon flavor.

These are really good straight from the fridge too. The texture gets a little chewier once chilled, which I personally love.

Why You Will Love This Lemon Blondies Recipe

These lemon blondies are soft, chewy, buttery, and packed with real lemon flavor.

The balance between sweet and tart works really well here, especially with the lemon glaze on top. It adds extra flavor without making the bars overly sugary.

Another reason this recipe is great is because it’s easy to make in one pot with simple ingredients you probably already have at home.

They’re also easy to switch up using oranges or limes if you want a different citrus version.

If you already love recipes like Blueberry Lemon Pancakes, Strawberry Lemonade Cake, or Strawberry Lemonade, these blondies fit perfectly into that same fresh citrus dessert category.

What You Will Need to make Lemon Blondies

An 8×8 baking pan works best for thick soft blondies.

Parchment paper makes removing and slicing the blondies much easier.

A saucepan is useful since the butter and lemon zest are melted together before mixing the batter.

Ingredients

For the Lemon Blondies

• ½ cup unsalted butter
• 2 tablespoons lemon zest
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract (optional)
• 2 tablespoons fresh lemon juice

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• ¼ teaspoon vanilla or lemon extract

Optional:

• Extra lemon zest for topping

How to Make Lemon Blondies

Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.

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

Add the butter and lemon zest to a saucepan over low heat and stir until the butter melts.

Remove from the heat and whisk in the brown sugar and granulated sugar.

Add the eggs and whisk until smooth and fully combined.

Stir in the vanilla extract, lemon extract if using, and fresh lemon juice.

Fold in the flour mixture just until combined.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 18–25 minutes or until a toothpick comes out mostly clean.

Let the blondies cool slightly.

To make the glaze, whisk together the powdered sugar, lemon juice, and extract until smooth.

Spread the glaze over the blondies and let everything cool completely before slicing.

Tips

Fresh lemon juice and fresh lemon zest make a huge difference here, so I would skip bottled lemon juice if possible.

Do not overmix the batter once the flour goes in because that can make the blondies dense.

If you want a stronger lemon flavor, adding the lemon extract really helps.

These taste great chilled because the texture becomes a little chewier after sitting in the fridge.

Storage

Store the lemon blondies in an airtight container at room temperature for 2–3 days.

You can also refrigerate them for up to a week.

They freeze well too, especially without the glaze added yet.

More Blondie Recipes

• Banana Blondies
• Pumpkin Spice Blondies