Lemon Brownies are super fudgy, with a mouthwatering tang that pairs just perfectly with the sweet lemon icing. Mix up a few simple ingredients, pop them in the oven, and you’ll have a tray of decadent, lemon brownies with lemon glaze in less than an hour!
When you’re craving really fudgy brownies without all the heaviness that comes with chocolate, it’s time to whip up lemon brownies with lemon glaze!!
Lemon desserts like this one are as refreshing as they come, satisfying all sweetness cravings without sitting like a rock in your stomach.
Chewy citrus squares topped with a sweet, homemade lemon glaze are the perfect spring or summer dessert.
Although, they go over just as well for Thanksgiving and Christmas!!
Without the chocolate, they might technically be considered lemon blondies, but calling them brownies really describes the fudgy texture best.
Make these easy cake mix brownies with a handful of simple ingredients and less than an hour of your time — no one will be able to tell that you used a boxed mix!
Ingredient Notes and Substitutions
- Lemon Juice and Zest – Can’t have lemon brownies without lemons. Can you replace the lemons with limes or oranges? Absolutely! Any citrus, any time.
- Lemon Pudding Mix and Yellow Cake Mix – Cake mix brownies are SO moist! Any brand will do — I like to use Betty Crocker cake mix.
- Eggs – Preferably, your eggs should be room temperature, just like the rest of the ingredients. This makes it easier to incorporate everything together.
- Powdered Sugar – You definitely need powdered (not granulated) sugar. This is to make the lemon glaze for your brownies!
Trust me, you’ll have a hard time avoiding a grainy texture otherwise.
Lemon Brownies Recipe Tips and Tricks
- Zest first!
Wash your fruit and remove the bright yellow rind with a microplane grater, stopping when you see the bitter white pith.
Be sure to reserve extra for garnish if desired.
- Use room-temperature fruit.
Before you juice the lemons, bring them to room temperature or pop them in the microwave for 10-15 seconds.
This way, they will release a lot more juice!
- Make a larger batch.
You can easily double this lemon brownies recipe for larger gatherings or bake sales. Use a 9×13 pan and increase the baking time until they are fully set.
The squares will also come out a bit thicker this way.
Cake Mix Brownies FAQ
Insert a toothpick into the center of the pan. If it comes out clean, they’re done!
It’s okay if there are a few moist crumbs on the toothpick, but if there’s any wet batter, they need more time in the oven.
Nope! Not for this lemon brownies recipe, at least. We’re going for a fudgy (not cakey) texture, so we don’t want them to rise too much.
And that’s exactly what baking powder does!
Alternatively, if you like a cakier texture, feel free to add just a bit of baking powder.
Using fatty ingredients guarantees soft brownies! In many recipes, this means using milk rather than water, and/or oil instead of butter.
For this cake mix brownies recipe, the egg yolk is used as the fatty ingredient.
Slicing Lemon Brownies with Lemon Glaze
If you struggle with cutting brownies and other bar desserts into clean slices, this will be helpful!
- Line your pan with parchment before spraying it with cooking spray. Leave some parchment paper overhanging the edges, so you will have something to hold on to later.
- Once baked, grab the parchment and lift the dessert straight up and out of the pan!
- Press down into the lemon brownies with a sharp, warm knife to create clean slices.
I use a tall glass filled with warm water to dip the knife into between each slice I cut.
Serving, Storing, and Freezing Instructions
You can serve lemon blondies warm or after chilling in the fridge for a couple of hours. They’re scrumptious either way!
Because the lemon glaze is made without dairy — just powdered sugar and lemon juice — it keeps well at room temperature.
Store the frosted lemon brownies in an airtight container and enjoy within 3 days. Or tightly wrap them and freeze for up to 3 months.
Thaw on the counter before serving, or let them thaw in the fridge for a day or so in advance and serve them cold.
With love, from our simple kitchen to yours.
Other Fantastic Lemon Desserts
- 15.25 ounces yellow cake mix, I used Betty Crocker
- 3.4 ounces lemon instant pudding mix
- 1/3 cup fresh lemon juice
- 3 large eggs
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 tablespoon lemon juice, more if needed for desired consistency
- lemon zest, for garnish (optional)
For the Brownies
- Line an 8-inch square baking pan with parchment paper, and also use non-stick cooking spray so that the brownies lift out easily.
- Preheat the oven to 350°F.
- Using an electric hand mixer, combine the dry cake mix, dry pudding mix, lemon juice, eggs, and lemon zest together in a medium sized mixing bowl.
- Pour batter into the prepared baking pan and use a spatula to spread evenly.
- Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs (no wet batter).
- Remove lemon brownies from the oven and let them cool in the pan for 10 minutes. Holding both sides of parchment paper, lift the brownies up out of the pan and allow them to cool completely. Meanwhile, make the glaze.
For the Glaze
- Whisk the powdered sugar and lemon juice together in a mixing bowl until smooth. If needed, thin the glaze by adding a few more drops of lemon juice to reach desired consistency.
- Slice brownies into squares, then drizzle glaze over the top and sprinkle with lemon zest.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2022, updated and republished June 2023
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