Why You’ll Love This Recipe

Easy to Make: Uses simple cake mix and pudding mix for quick prep.
Bright Lemon Flavor: Fresh lemon juice and zest give a vibrant citrus punch.
Soft & Moist Texture: Brownies come out tender and perfectly baked.
Tangy Glaze: The lemon glaze adds a sweet-tart finishing touch.
Perfect for Any Occasion: Great for dessert, snacks, or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownies:

15.25 ounces yellow cake mix (such as Betty Crocker)
3.4 ounces lemon instant pudding mix
1/3 cup fresh lemon juice
3 large eggs
1 teaspoon lemon zest

Glaze:

1 cup powdered sugar
1 tablespoon lemon juice (add more if needed for consistency)
Lemon zest for garnish (optional)

Directions

For the Brownies

Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper and spray with non-stick cooking spray.
In a medium bowl, use an electric hand mixer to combine cake mix, pudding mix, lemon juice, eggs, and lemon zest until smooth.
Pour batter evenly into the prepared pan and spread with a spatula.
Bake for 22–24 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Let cool in the pan for 10 minutes, then lift brownies out using the parchment paper and cool completely on a wire rack.

For the Glaze

Whisk powdered sugar and lemon juice in a small bowl until smooth. Add more lemon juice if needed to thin the glaze.
Slice the cooled brownies into squares.
Drizzle the glaze over the brownies and sprinkle with lemon zest if desired.

Servings and Timing

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

Variations

Gluten-Free: Use a gluten-free yellow cake mix.
Add Berries: Fold in fresh blueberries or raspberries before baking.
Lemon Extract: Add a teaspoon of lemon extract for extra lemon flavor.
Lime Twist: Substitute lime juice and zest for a lime variation.
Cream Cheese Swirl: Add dollops of sweetened cream cheese in the batter before baking.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave if desired. The glaze is best served fresh.

FAQs

Can I use canned lemon juice?

Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch.

How do I know when brownies are done?

A toothpick inserted should come out clean or with moist crumbs—not wet batter.

Can I make these dairy-free?

Look for dairy-free cake and pudding mixes; substitute eggs with flax eggs.

Can I double this recipe?

Yes, bake in a larger pan and increase baking time accordingly.

What if I don’t have lemon pudding mix?

Use plain vanilla pudding mix with extra lemon zest and juice.

Can I freeze these brownies?

Yes, freeze wrapped tightly for up to 3 months. Thaw before glazing.

How thick should the glaze be?

It should be pourable but not too runny. Adjust lemon juice to achieve desired consistency.

Can I make mini lemon brownies?

Bake in mini muffin tins; reduce baking time to 12-15 minutes.

Can I use a different cake mix?

Yellow or white cake mix works best for lemon flavor and texture.

What’s the best way to cut brownies?

Use a sharp knife and wipe between cuts for clean edges.

Conclusion

These Best Lemon Brownies with Lemony Glaze deliver a bright, citrusy twist on traditional brownies. Soft, moist, and topped with a tangy glaze, they’re easy to make and sure to impress. Perfect for summer gatherings, potlucks, or just a refreshing dessert treat.

Best Lemon Brownies Recipe (With Lemony Glaze)

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Best Lemon Brownies are soft, sweet, and bursting with fresh lemon flavor, made with lemon cake and pudding mix, topped with a tangy lemon glaze for a bright, refreshing dessert.

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

Ingredients

15.25 ounces yellow cake mix

3.4 ounces lemon instant pudding mix

1/3 cup fresh lemon juice

3 large eggs

1 teaspoon lemon zest

Glaze:

1 cup powdered sugar

1 tablespoon lemon juice (add more if needed)

Lemon zest for garnish (optional)

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Instructions

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray with non-stick spray.
Combine cake mix, pudding mix, lemon juice, eggs, and lemon zest with a mixer until smooth.
Pour batter evenly into pan and spread with spatula.
Bake 22-24 minutes until toothpick comes out clean or with moist crumbs.
Cool 10 minutes in pan, then lift out with parchment and cool completely on a rack.
For glaze, whisk powdered sugar and lemon juice until smooth, thinning as needed.
Slice brownies, drizzle glaze, and sprinkle lemon zest if desired.