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.
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 9x9 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.