If you’ve been following me for a while now, you will know that I love a bit of cake! Hence why I am currently on a weight journey and halfway through Couch25K haha!! One of my favourite cakes is Lemon Drizzle. I love the tart zing contrast, and I think it makes the perfect summer treat. I’m also partial to a Brownie or Blondie because the gooey, moist texture feels indulgent and a bit luxurious. So, guess what I did? I only made The Best Lemon Drizzle Blondies you’ll ever taste!!
Blondies & Brownies
I have always been obsessed with brownies from a young age. They are gooey, moist chocolate squares of heaven! I will often substitute a brownie recipe in place of a chocolate cake layer because it adds an extra wow factor for sure! A few years ago, I experimented with my fave Brownie recipe and created a vanilla alternative which is now my go-to Blondie recipe. It’s perfect for those days when you want a gooey and delicious cake that isn’t chocolate based!! For the past few months I’ve been craving Lemon Drizzle cake, but I wanted the gooey, rich blondie element too, so I experimented and excuse my own trumpet blowing, but these are the BEST Lemon Drizzle Blondies you will ever taste, and they are so simple to make!!
The Best Lemon Drizzle Blondies
Like all of my recipes, these Best Lemon Drizzle Blondies are of course super easy to make! I’m a mum with a toddler causing havoc 99.9% of the time, so I don’t have time for fuss. Be reassured that this recipe requires no crazy patisserie skills or ingredients hard to source and it’s almost impossible to get it wrong, so go for it!
Ingredients
150g Golden Granulated Sugar
100g Softened Salted Butter
150g Plain Flour
2 Medium Eggs
½ Teaspoon of Baking Powder
Zest & Juice of 1 Lemon
150g Icing Sugar
Instructions
- Preheat oven to 180c (170C for fan assisted.)
- Line a 20cmx20cm square tin with baking paper.
- Beat the butter and sugar until light and fluffy in consistency. Please don’t rush this step; it makes all the difference!
- Add half of the lemon zest and mix well.
- Slowly add the eggs one at a time beating until thoroughly combined.
- Add half of the lemon juice.
- Mix the baking powder and flour and then add to the mixture folding in with a metal spoon until just combined.
- Pour the batter into the prepared tin.
- Place in the middle of the oven for 20 minutes.
- Remove Your Best Lemon Drizzle Blondies from the oven and leave to cool on a wire rack.
- Once cool mix the icing sugar with the remaining lemon zest and add the lemon juice a bit at a time until the icing is the consistency you want. Careful that you don’t add too much and make it too runny. If it is still stiff after all of the juice is combined, add a drop of water.
- Cover your blondies with the glaze. Once dry slice into squares and serve!
The Best Lemon Drizzle Blondies
Equipment
- 20cmx20cm Square Tin
Ingredients
- 150 g Golden Granulated Sugar
- 100 g Softened Salted Butter
- 150 g Plain Flour
- 2 Medium Eggs
- ½ Teaspoon of Baking Powder
- Zest & Juice of 1 Lemon
- 150 g Icing Sugar
Instructions
- Preheat oven to 180c (170C for fan assisted.)
- Line a 20cmx20cm square tin with baking paper.
- Beat the butter and sugar until light and fluffy in consistency. Please don’t rush this step; it makes all the difference!
- Add half of the lemon zest and mix well.
- Slowly add the eggs one at a time beating until thoroughly combined.
- Add half of the lemon juice.
- Mix the baking powder and flour and then add to the mixture folding in with a metal spoon until just combined.
- Pour the batter into the prepared tin.
- Place in the middle of the oven for 20 minutes.
- Remove Your Best Lemon Drizzle Blondies from the oven and leave to cool on a wire rack.
- Once cool mix the icing sugar with the remaining lemon zest and add the lemon juice a bit at a time until the icing is the consistency you want. Careful that you don’t add too much and make it too runny. If it is still stiff after all of the juice is combined, add a drop of water.
- Cover your blondies with the glaze. Once dry slice into squares and serve!
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Love as always!
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Wow! These are fab.
I didn’t have golden sugar so I used 100g sugar and 50g light brown sugar. Also used baking block instead of butter and they were perfect. Going to make again but with half the topping because I don’t think they need so much of it.
Author
Ahh thats amazing! Yes, tweak the topping to your taste – I love gooey toppings so I splurge a little but they really don’t need so much!