lemoneggsbaked
Lemon Blondies
These lemonies combine the fresh flavour of lemon drizzle cake with the dense texture of a blondie.
From YouTube · May 30, 2021
These lemonies combine the fresh flavour of lemon drizzle cake with the dense texture of a blondie.
10 min
Prep time
35 min
Cook time
45 min, plus cooling
Total time
1 twenty-centimetre square tray, 16 blondies
Yield
Ingredients
11 ingredients- 215 g unsalted butter, softened
- 180 g granulated sugar
- 1 large egg
- 1 egg yolk
- 60 ml fresh lemon juice, about 1 1/2 lemons
- 300 g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon
- [Glaze] 250 g icing sugar
- [Glaze] 5–6 tablespoons lemon juice
Method
10 steps- Preheat the oven to 170°C, 150°C fan, or 340°F. Line a 20 cm square baking tin with non-stick baking paper.
- Beat the softened butter and granulated sugar with an electric hand mixer until light and fluffy.
- Add the egg, egg yolk and 60 ml lemon juice, then beat only until combined.
- Sift in the flour, baking powder and salt. Fold together with a wooden spoon or spatula.
- Fold in the grated lemon zest. The mixture should resemble a thick cookie dough.
- Spread the batter evenly into the prepared tin.
- Bake for 30 to 35 minutes, until the top is crisp and lightly golden.
- Mix the icing sugar with 5 to 6 tablespoons lemon juice until smooth and pourable.
- Pour the glaze over the blondies immediately after they come out of the oven.
- Cool completely in the tin, then cut into 16 squares.
Recipe notes
Helpful tips
- Beat the butter and sugar until properly light and fluffy.
- Fold the flour rather than beating it.
- The batter is meant to be thick like cookie dough.
- Apply the glaze while the bake is still hot.
- Cool fully before slicing.
Equipment
- 20 cm square baking tin
- Non-stick baking paper
- Electric hand mixer
- Large mixing bowl
- Sieve
- Wooden spoon or spatula
- Small glaze bowl
Storage
Store in an airtight container for up to 5 days.
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