These lemon brownies are a zesty, refreshing twist on the classic chocolate version. I get a perfectly fudgy, soft texture with bold lemon flavor in every bite. Topped with a tangy glaze, they’re a sweet citrus dream that's perfect for any time of year.

Why You’ll Love This Recipe

I love how easy these lemon brownies are to whip up with just a handful of ingredients. The bright lemon zest and juice give them a fresh, natural flavor that stands out. The texture is soft and chewy, not cakey, and the glaze adds the perfect touch of sweetness and tang. Whether I’m making them for a family gathering or just to satisfy a lemon craving, they never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownies:

yellow cake mix
lemon instant pudding mix
fresh lemon juice
eggs
lemon zest

For the glaze:

powdered sugar
lemon juice (adjust to desired consistency)
lemon zest (optional for garnish)

Directions

I preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper, then spray it lightly with non-stick cooking spray.
In a medium bowl, I combine the dry cake mix, lemon pudding mix, lemon juice, eggs, and lemon zest using a hand mixer until smooth and well combined.
I pour the batter into the prepared pan, spreading it out evenly.
I bake the brownies for 22–24 minutes, until a toothpick inserted into the center comes out with moist crumbs.
After removing them from the oven, I let them cool in the pan for 10 minutes, then lift them out using the parchment paper and cool them completely on a wire rack.
For the glaze, I whisk together powdered sugar and lemon juice until smooth and drizzle it over the cooled brownies.
I sometimes finish with extra lemon zest on top before slicing and serving.

Servings and Timing

Servings: 9
Prep Time: 12 minutes
Cook Time: 24 minutes
Total Time: 36 minutes

Variations

I like to switch it up by using lime or orange juice and zest for a different citrus profile.
Sometimes I fold in white chocolate chips for added sweetness.
For a twist in the glaze, I add a splash of vanilla or swap lemon juice for orange juice.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days. If I need them to last longer, I keep them in the fridge for up to a week. For freezing, I wrap each brownie in plastic and store them in a freezer-safe bag or container for up to 3 months. I thaw them at room temperature before enjoying. If I want them slightly warm, a quick 10-second zap in the microwave does the trick.

FAQs

How do I know when the brownies are done baking?

I check them by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, they’re ready.

Can I use a different pan size?

Yes, but if I use a larger pan, the brownies will be thinner and may bake faster. I keep a close eye and adjust the baking time as needed.

Can I make these brownies gluten-free?

Yes, I just substitute a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.

Is lemon pudding mix essential?

It helps with the moist texture and strong lemon flavor. If I don’t have it, the flavor and texture might change, but the brownies will still be good.

Can I double the recipe?

Definitely. I double everything and bake it in a 9x13-inch pan, checking for doneness around the 30-minute mark.

Conclusion

These lemon brownies are one of my favorite citrus desserts. They’re quick to prepare, full of lemony flavor, and always a hit whether I’m serving them at a party or enjoying one with coffee. I love how they balance sweet and tart, with that rich, chewy brownie texture I crave.

Lemon Brownies

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Author: Sue
Prep Time: 12 minutes
Cook Time: 24 minutes
Total Time: 36 minutes
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These lemon brownies offer a moist, fudgy texture bursting with zesty lemon flavor and are topped with a tangy glaze, making them a refreshing and sweet citrus treat.

Ingredients

15.25 ounces yellow cake mix
3.4 ounces lemon instant pudding mix
⅓ cup fresh lemon juice
3 large eggs
1 teaspoon lemon zest
1 cup powdered sugar
1 tablespoon lemon juice (more if needed)
Lemon zest, for garnish (optional)

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Instructions

Preheat the oven to 350°F (175°C).
Line an 8-inch square baking pan with parchment paper and lightly spray with non-stick cooking spray.
In a medium-sized mixing bowl, combine the dry cake mix, dry pudding mix, lemon juice, eggs, and lemon zest using an electric hand mixer until well blended.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs.
Remove from the oven and let cool in the pan for 10 minutes.
Using the parchment paper, lift the brownies out of the pan and allow them to cool completely on a wire rack.
While the brownies are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
Once the brownies are completely cooled, drizzle the glaze over the top and sprinkle with additional lemon zest if desired.
Cut into squares and serve.