Description
Tangy lemon zest brightens these chewy blondies. A simple lemon whipped cream frosting adds a delightful touch.
Ingredients
Units
For the Lemon Blondies
- 3/4 cups (178 ml) butter
- 1 cups (237 ml) granulated sugar
- 1/2 cups (118 ml) brown sugar
- 2 eggs
- 2 cups (473 ml) all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 Tbsp lemon zest
- 3 Tbsp lemon juice, fresh
For the Lemon Whipped Cream Frosting
- 1 1/2 cups heavy whipping cream
- 1 Tbsp lemon zest
- 1 Tbsp instant pudding (vanilla or white chocolate)
- 1 Tbsp lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (177°C) and line an 8×8 or 9×9 square baking pan with non-stick foil. Set aside.
- Cream butter until light and fluffy. Add in granulated and brown sugar and beat until light and fluffy.
- Add in eggs, one at a time, beating well after each addition.
- Add in flour, baking powder, and salt; mix until well combined.
- Mix in vanilla extract, lemon zest, and lemon juice.
- Spread batter evenly in prepared baking pan and bake for 25-26 minutes, or until blondies are lightly golden brown and no longer wet in the center.
- Allow to cool.
- Lemon Whipped Cream Frosting
- With a standing mixer or hand mixer, whip the heavy whipping cream and instant pudding until soft peaks begin to form.
- Add the lemon zest, lemon juice and powdered sugar. Whip until stiffer peaks form and it reaches the consistency of whipped cream.
- Spread over the cooled blondies. Serve immediately, and refrigerate any leftovers.
Notes
- For a more intense lemon flavor, use Meyer lemons.
- To prevent overbaking, start checking for doneness at 23 minutes.
- Store frosted blondies in the refrigerator for up to 5 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 50