Introduction

These amazing lemon brownies offer a delightful twist on the classic treat, combining rich buttery cake with bright lemon flavor. With a tangy glaze on top, they’re perfect for any occasion when you want a refreshing dessert that’s both sweet and zesty.

Three square pieces of yellow cake are stacked on top of each other on a piece of brown parchment paper. Each cake piece has a moist and crumbly texture with a light golden crust on the edges, and a thin, slightly glossy glaze on top. The background shows a blurred half lemon placed on a white marbled surface. The overall look is fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
1 1/2 cups sugar
Zest of 1 lemon
2 Tbsp fresh lemon juice
4 eggs
1 1/2 cups all-purpose flour
1/2 tsp salt
1 cup powdered sugar (for glaze)
2 Tbsp fresh lemon juice (for glaze)
2 tsp lemon zest (for glaze)

Instructions

Step 1: Whisk the butter and sugar together in a bowl until creamy and well combined.
Step 2: Add the eggs, fresh lemon juice, and lemon zest to the mixture and whisk until smooth.
Step 3: Stir in the flour and salt, mixing gently until the batter is smooth and even.
Step 4: Grease a 9 by 13-inch baking dish or line it with parchment paper for easy removal. Spread the batter evenly in the dish.
Step 5: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 6: While the brownies are still warm, prepare the glaze by combining powdered sugar, lemon zest, and fresh lemon juice. Add more juice if you prefer a thinner glaze.
Step 7: Pour the glaze over the hot brownies, spreading it evenly. Let the cake cool completely before cutting into pieces and serving.

Tips & Variations

Use high-quality, high-fat butter for a richer flavor and better texture.
Bring eggs and butter to room temperature before mixing to ensure a smooth batter.
Line your baking dish with parchment paper that has high edges—this will make removing the brownies easier.
Add a handful of poppy seeds to the batter for a delightful texture and extra lemony crunch.

Storage

Store cooled lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for about a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy them chilled for a refreshing taste.

How to Serve

The image shows a stack of three square lemon cake pieces, each with a light yellow crumb and a slightly shiny, thin glaze on top, giving a moist texture. The cake layers look soft and crumbly with tiny air pockets visible, and the glaze adds a touch of glossiness, especially on the upper edges. The stack is placed on a piece of brown parchment paper on a white marbled surface. A sliced lemon half blurred in the background adds a fresh, citrus hint to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the best flavor and aroma, bottled lemon juice can be used in a pinch. Just be aware that it might slightly alter the brightness of the taste.

How can I tell when the lemon brownies are done baking?

They’re done when the top turns golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them moist and tender.