Best Lemon Brownies Recipe (With Lemony Glaze)

I remember the first time I made these lemon brownies—it was a hot July afternoon, and I was craving something sweet but not too heavy. Chocolate felt too rich, so I reached for lemons instead. What came out of my oven was a tray of golden, citrusy delights that disappeared within minutes at our family BBQ. Since then, these lemon brownies have become my go-to for potlucks, picnics, and sunny day treats. They're zesty, moist, and come together in a snap thanks to a simple cake mix base. Their bright flavor and cheerful color make them feel like sunshine in dessert form, especially when shared with family and friends during summer gatherings or weekend brunches.

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One of the best parts about this recipe is its simplicity. You don’t need to be a professional baker to whip up a batch. With just a few pantry staples and some fresh citrus, you’ll have a crowd-pleasing dessert that looks as beautiful as it tastes. Whether you're baking for a special occasion or simply need a pick-me-up treat, these lemon brownies never disappoint.

Another reason I love this recipe is its adaptability. Over the years, I’ve experimented with different mix-ins and toppings. Sometimes I swirl in raspberry jam before baking for a fruity twist. Other times, I top the glaze with crushed pistachios or toasted coconut. The core recipe remains reliable and delicious, but there’s plenty of room for creativity. This makes it ideal for both novice bakers and seasoned kitchen pros looking to personalize their bakes.

Why You’ll Love This Recipe

• 🍋 Bursting with Lemon Flavor: Thanks to real lemon juice, zest, and pudding mix, every bite is packed with bright citrusy notes.
• 🧼 Soft, Cake-Like Texture: Moist and tender with just the right crumb that melts in your mouth.
• 🕒 Quick to Make: Uses boxed cake mix to cut down on prep time without sacrificing flavor.
• 🎉 Crowd Pleaser: Bright, pretty, and perfect for parties, bake sales, or gifting during the holidays.
• 🎨 Visually Appealing: The golden-yellow hue and glossy glaze make these a standout treat on any dessert table.
• 🧁 Versatile Dessert: Dress them up with fruit, herbs, or flavored glazes for different occasions.

These brownies strike the perfect balance between sweet and tart. They’re rich enough to satisfy a dessert craving but light enough to enjoy with a cup of tea or coffee. Plus, they make an excellent addition to any dessert tray.

Ingredients Needed

For the Lemon Brownies:

• 1 box (15.25 oz) yellow cake mix (like Betty Crocker or Duncan Hines)
• 1 box (3.4 oz) lemon instant pudding mix
• ⅓ cup fresh lemon juice (from about 2 lemons)
• 3 large eggs
• 1 teaspoon lemon zest (plus more for extra zing, if desired)

For the Lemony Glaze:

• 1 cup powdered sugar (sifted for smoothness)
• 1 tablespoon lemon juice (add more as needed for desired consistency)
• Lemon zest, for garnish (optional but recommended for a fragrant finish)

How to Make It

1. Preheat & Prep

Start by preheating your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.

2. Mix the Batter

In a large mixing bowl, combine the yellow cake mix, lemon pudding mix, fresh lemon juice, eggs, and lemon zest. Use a hand mixer or whisk to blend until the batter is smooth and well combined with no lumps remaining. The mixture should be thick and creamy. If you want a slightly fluffier texture, you can fold in a tablespoon of sour cream or Greek yogurt.

3. Bake

Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as that can dry out the brownies. Allow to cool completely in the pan on a wire rack.

4. Make the Glaze

While the brownies cool, prepare your glaze by whisking together powdered sugar and lemon juice in a small bowl. Add lemon juice gradually until you reach a pourable but slightly thick consistency that will set nicely on the brownies. For a deeper citrus flavor, you can add a touch of orange zest or a drop of lemon extract.

5. Glaze & Garnish

Once the brownies have cooled fully, drizzle the lemon glaze evenly over the top. You can use a spoon or piping bag for control. If desired, sprinkle with additional lemon zest or even edible flowers for an extra pop of flavor and visual appeal. Allow the glaze to set for at least 30 minutes before slicing.

Serving and Storage Tips

• Serve chilled or at room temperature to enjoy the full brightness of the lemon flavor.
• Slice into squares and wipe your knife between cuts for clean edges.
• Top with fresh berries like raspberries or blueberries for a pretty presentation.
• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for extended freshness.
• Freeze unglazed brownies wrapped tightly in plastic wrap and foil for up to 2 months. Glaze after thawing for best texture.
• Reheat in the microwave for a few seconds to bring back a just-baked softness.

Helpful Notes

• Cake Mix Swap: Yellow cake mix is ideal, but white cake mix works too—just note it may alter the flavor slightly.
• Pudding Mix Tip: Lemon pudding mix not only adds flavor but ensures a moist, chewy texture. Serious Eats explains why pudding is a baker’s secret weapon.
• Add-Ins: Fold in white chocolate chips, chopped nuts, or even blueberries to give the brownies more texture and variety.
• Make It Gluten-Free: Opt for a gluten-free cake mix and double-check all labels to ensure there’s no hidden gluten in your pudding mix.
• Lemon Zest Tip: Always zest your lemons before juicing for the easiest prep.
• Zesty Variation: Add a touch of ginger or cardamom to the batter for a subtle spice.
• For a Crisp Top: Sprinkle a bit of coarse sugar on top before baking.

Common Mistakes & Troubleshooting

• Dry Texture: Usually caused by overbaking. Start checking for doneness at 22 minutes.
• Dense Brownies: Overmixing can result in a dense texture. Mix just until combined.
• Glaze Too Thick: Thin it with lemon juice, one teaspoon at a time.
• Glaze Too Runny: Thicken with additional powdered sugar until it coats a spoon.
• Too Tart or Too Sweet: Adjust glaze by reducing or increasing the lemon juice to suit your taste.
• Sticky Bottom: Ensure your baking pan is properly greased or lined.
• Crumbly Texture: Let brownies cool fully before cutting to help them set.

Frequently Asked Questions

Final Thoughts

These lemon brownies are a citrusy dream—bright, tangy, and irresistibly soft. They’re proof that boxed cake mix can still yield something extraordinary with the right ingredients and a touch of zest. Whether you're hosting a tea party, contributing to a bake sale, or simply baking for fun, this recipe will quickly become a favorite.

Their simplicity, speed, and crowd-pleasing appeal make them a staple in my dessert rotation. They're also a great introduction to baking for kids and beginners. And if you’re looking for more easy and impressive sweet treats, don’t miss my No-Bake Lemon Icebox Pie for another citrus delight or my Peach Cobbler With Cake Mix for a Southern classic that’s equally fuss-free.

So go ahead—grab some lemons and give these brownies a try. One bite and you’ll see why they’ve earned a permanent spot in my recipe book.