These lemon brownies are a refreshing twist on a classic dessert. They combine the soft, chewy texture of a brownie with the bright, tangy flavor of fresh lemon and a sweet, zesty glaze. Every bite bursts with citrusy goodness, making them perfect for spring, summer, or anytime I want something different from the usual chocolate treat.
Why I Love This Recipe
I love how ridiculously easy these lemon brownies are to make. With a box of cake mix and a few pantry staples, I can whip up a batch in no time. The lemon glaze adds just the right touch of sweetness, and the brownies themselves are rich, moist, and bursting with flavor. Whether I’m hosting guests or just craving something bright and sweet, these lemon brownies never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
1 (15.25 oz) box of yellow cake mix (I used Betty Crocker)
1 box lemon instant pudding
1/3 cup lemon juice
2 large eggs
1 teaspoon lemon zest
For the Glaze:
1 cup powdered sugar
1 tablespoon lemon juice (add a few extra drops if needed for desired consistency)
Lemon zest for garnish (optional)
Directions
I start by lining an 8” square baking dish with parchment paper and spraying it with cooking spray so the brownies lift out easily.
I preheat the oven to 350°F.
In a medium mixing bowl, I combine the cake mix, lemon pudding, lemon juice, eggs, and lemon zest using a hand mixer until smooth.
I pour the batter into the prepared pan and spread it evenly.
I bake for 22–24 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Once out of the oven, I let the brownies cool in the pan for 10 minutes.
I then lift them out using the parchment and let them cool completely before glazing.
For the glaze, I stir together powdered sugar and lemon juice until smooth.
I drizzle the glaze generously over the brownies and sprinkle with lemon zest if I feel like adding a pop of color and flavor.
Then I slice and serve — or keep them all for myself!
Servings and timing
This recipe makes 9 generous lemon brownies. Prep time: 10 minutes Bake time: 22–24 minutes Total time: About 45 minutes including cooling and glazing
Variations
Sometimes I like to play around with this recipe. Here are a few ways I switch it up:
If I want a milder lemon flavor, I replace the lemon glaze with a simple vanilla glaze made from powdered sugar and milk.
I’ve tried it with strawberry cake mix instead of yellow for a fruity twist — surprisingly delicious!
When I want a bit of chocolate, I toss in some mini chocolate chips before baking.
I occasionally skip the glaze altogether and dust the brownies with powdered sugar for a lighter finish.
Storage/Reheating
Once the glaze is set, I slice the brownies and wrap each piece in plastic wrap to keep them fresh. I then store them in an airtight container at room temperature or in the fridge if I want them chilled. They last up to 4 days on the counter, and up to a week refrigerated. To reheat, I pop a brownie in the microwave for 10–15 seconds — just enough to warm it without melting the glaze.
FAQs
How long does it take to make these lemon brownies?
From start to finish, it takes me under an hour — that includes prep, bake time, cooling, and glazing.
Can I use bottled lemon juice instead of fresh?
Yes, absolutely. I use bottled lemon juice when I don’t have fresh lemons on hand, and it still tastes great.
What size pan works best?
An 8” square baking dish is ideal for this recipe. I’ve used metal, glass, and disposable pans — all worked fine.
How much glaze should I add?
That’s totally up to me. I like to pour it on thick, but I’ve also done a light drizzle when I want something more subtle.
What if my glaze turns out too thin?
No problem — I just add a bit more powdered sugar and stir until it thickens up.
Conclusion
These lemon brownies with glaze are everything I want in a dessert — sweet, tangy, soft, and easy to make. Whether I’m baking for a party or just indulging in a treat for myself, they always hit the spot. They’ve earned a permanent place in my recipe rotation, and I know they’ll impress anyone I share them with.
Bright, chewy lemon brownies made from cake mix and pudding mix, finished with a tangy lemon glaze that adds a citrusy pop in every bite.
Ingredients
Brownies:
1 (15.25 oz) box yellow cake mix
1 box (about 3.4 oz) lemon instant pudding mix
1/3 cup fresh lemon juice
2 large eggs
1 teaspoon lemon zest
Lemon Glaze:
1 cup powdered sugar
1 tablespoon lemon juice (add a few drops more if needed)
Lemon zest for garnish (optional)
Instructions
Preheat oven to 350 °F (175 °C). Line an 8‑inch square baking dish with parchment paper and spray lightly so the brownies lift out easily.
In a bowl, combine the cake mix, lemon pudding mix, lemon juice, eggs, and lemon zest using a mixer until smooth. This gives a dense, chewy batter. :contentReference[oaicite:0]{index=0}
Pour the batter into the prepared pan and spread it evenly.
Bake for 22–24 minutes, or until a toothpick inserted in the center comes out clean or with only a few crumbs. :contentReference[oaicite:1]{index=1}
Remove from oven and let cool in the pan for about 10 minutes. Then lift out using the parchment and cool completely. :contentReference[oaicite:2]{index=2}
Make the glaze by whisking together the powdered sugar and lemon juice (add more lemon juice, dropwise, to reach desired consistency).
Drizzle or spread the glaze over the cooled brownies and garnish with lemon zest if desired.
Slice into 9 squares and serve.
Notes
Be careful not to overbake, or the brownies will dry out. A few moist crumbs on the toothpick is okay. :contentReference[oaicite:3]{index=3}
If glaze is too thin, add a bit more powdered sugar. If too thick, a few drops of lemon juice will help. :contentReference[oaicite:4]{index=4}
Using lemon instant pudding mix boosts lemon flavor and moisture. :contentReference[oaicite:5]{index=5}
Letting the brownies cool completely before glazing helps the glaze set nicely without melting into the brownies. :contentReference[oaicite:6]{index=6}
