Lemon Blondies (Vegan)
These sweet, lemony blondies are rich and tender and full of citrus flavor. They are egg free, dairy free and great for satisfying a sweet tooth. Vegan or not, these will definitely become part of your regular rotation.
I LOVE anything lemony. If you enjoy lemon as much as I do, you will fall in love with my lemon blondies. These tasty little treats are moist, tender, packed with lemon flavor, and irresistible. Let’s not forget the zesty lemon glaze on top, which adds to the sweet, citrusy lemon flavor. These are great for a sweet treat anytime of the day. I am not ashamed to admit, I have been known to eat one with coffee in the morning.
What you will need:
Lemons are a must for this recipe; three plus lemons to be exact. The rest of the ingredients are just a handful of pantry staples that can be found at your local grocery store.
- all purpose flour
- baking powder
- plant based butter with salt
- cane sugar
- plant based yogurt
- lemons – 3+ lemons for the lemon juice and lemon zest
- glaze – powdered sugar and lemon juice
How to:
First things first, we need to juice and zest the lemons. A total of 4 tablespoons of lemon juice is needed and a total of 2 1/2 tablespoons of lemon zest is needed. Melting the butter is next, once melted, set aside. In a medium bowl, add the flour and baking powder; whisk to combine and set aside. In a large bowl add the sugar and lemon zest. Blend the zest into the sugar by rubbing them together between your fingers until evenly combined. To the sugar mixture, add the melted butter and whisk for 1 minute to combine. To the wet ingredients, add the lemon juice and yogurt, whisking until fully incorporated. Lastly, add the dry ingredients to the wet ingredients, folding until just combined. Pour the batter into a 9×9 prepared pan and bake at 350F for 35 minutes. When done baking, let the blondies cool in the pan for 20 to 30 minutes before transferring them to a cooling rack. While the blondies are cooling, the glaze can be prepared. In a small bowl add the powdered sugar and lemon juice; whisk until combined and smooth. Once the blondies are completely cool, spread the glaze over the top of the blondies with an off-set spatula or the back of a spoon. If you have any zest leftover, some can be sprinkled over the top of the blondies for a final look.
Alright, let’s get started. Please make, bake and enjoy!
Lemon Blondies (Vegan)
Ingredients
- 2½ cups/300 grams all purpose flour
- ¼ heaping tsp baking powder
- 2½ sticks/282 grams plant based butter with salt
- 1¾ cup/ 350 grams cane sugar
- 10 tbsp /150 grams plant based yogurt (room temperature)
- 2½ tbsp lemon juice (one lemon was enough for the blondie and the glaze)
- 2½ tbsp lemon zest ( this took 2 plus large lemons)
Glaze
- 6 tbsp powdered sugar
- 1½ tbsp lemon juice
Instructions
- Set the oven to 350℉ and prepare a 9×9 baking pan by lining it with parchment paper.
- Melt the butter and set aside.
- In a small bowl add the flour and baking powder, whisk well to combine and set aside.
- In a large bowl add the sugar and lemon zest, blend the zest into the sugar by rubbing them together between your fingers until evenly combined.
- Add the melted butter to the sugar and whisk for 1 minute to incorporate well. Add the room temperature yogurt and lemon juice and whisk to combine.
- Add the flour mixture to the wet ingredients and fold in until just combined. Pour batter into the prepared pan and bake for 35 minutes. When done baking, let the blondies cool in the pan for 20 to 30 minutes then transfer to a cooling rack .
- While the blondies are cooling, prepare the glaze by adding the powdered sugar and the lemon juice to a small bowl and whisking until combined and smooth. Once the blondies have cooled, pour the glaze over the top of them, spreading it out with an off set spatula or the back of a spoon. If you have any zest left over, some can be lightly sprinkled over the glaze for a final look.
Notes
- just a reminder that everyone’s oven is different, keep an eye on the bake, suggest checking on it starting at 25 minutes.
