Printable Recipe
Lemon Blondies
These lemonies combine the fresh flavour of lemon drizzle cake with the dense texture of a blondie.
Prep time
10 min
Cook time
35 min
Total time
45 min, plus cooling
Yield
16
Ingredients
11
Steps
10
Filed under: lemon, eggs, baked, british.
Source channel: Fitwaffle Kitchen
Key ingredients
unsalted butter, softened, granulated sugar, large egg, egg yolk, fresh lemon juice, about 1 1/2 lemons.
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
- 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.