10/08/2026
🍋 Creamy Lemon Blondies
Makes: 18 pieces
Oven: 170°C fan-forced
Lemon Blondies
Ingredients
- 180 g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 150 g caster sugar
- 80 g unsalted butter, softened
- 40 ml neutral oil (≈37 g)
- 3 eggs
- 120 ml milk
- 1½ tsp lemon extract
- OR: 1½–2 tbsp fresh lemon juice if you don't have lemon extract
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ tsp yellow food colouring
- ¼ tsp milk, mixed with the food colouring
Method
1. Preheat oven to 170°C fan-forced and line your baking mould.
2. Mix flour, baking powder and salt in a bowl. Set aside.
3. In a separate bowl, beat softened butter, oil and sugar until pale and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Add lemon extract (or the lemon juice substitute), vanilla and lemon zest.
6. Add the dry ingredients in batches, alternating with the milk. Mix just until combined.
7. Mix the yellow food colouring with ¼ tsp milk and add to the batter.
8. Pour into the lined mould and smooth the surface.
9. Bake until cooked through and a skewer comes out with a few moist crumbs.
10. Cool completely before glazing.
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🍋 Creamy Lemon Glaze
Ingredients
- 160 g icing sugar
- 1 tbsp condensed milk
- ¾ tsp lemon extract
- OR: 1½–2 tsp fresh lemon juice if you don't have lemon extract
- 1½ tbsp milk
Method
1. Add icing sugar, condensed milk and lemon extract (or lemon juice) to a bowl.
2. Add the milk and whisk until smooth, creamy and glossy.
3. If too thick, add milk a few drops at a time.
4. If too thin, add a little icing sugar.
Finishing
1. Once completely cooled, trim the rough edges and lightly level the top.
2. Spread the lemon glaze evenly over the blondie.
3. Cut into pieces.
4. Sprinkle with sugar sprinkles and cake crumbs.
5. Refrigerate and serve chilled.
🍋 Lemon Extract Substitution — Quick Reference
For the blondie batter:
1½ tsp lemon extract = 1½–2 tbsp fresh lemon juice
For the glaze:
¾ tsp lemon extract = 1½–2 tsp fresh lemon juiceOne
🍋 Small Note: If you’re using fresh lemon juice instead of lemon extract in the batter, keep the lemon zest as well.
