Can I use bottled lemon juice instead of fresh lemon zest?

Technically yes — but the flavor won’t be the same. 🍋 Fresh lemon zest contains aromatic oils that give these bars their vibrant citrus profile. If you're in a pinch, pair bottled juice with lemon extract to recapture some of that zing.

How do I prevent my blondies from becoming too dry?

The biggest culprit is overbaking . Pull the blondies out when the edges are golden and the center still looks slightly soft. A toothpick inserted should come out with moist crumbs , not a clean stick. Cooling in the pan will finish the setting process without drying them out.

Can I make lemon poppyseed blondies gluten-free?

Yes! 🟢 Swap the flour for a 1:1 gluten-free baking mix or use almond flour for a denser, nuttier version. If using almond flour, reduce the butter slightly to prevent excess oiliness and monitor bake time, as GF blondies may need an extra 3–5 minutes.

What’s the best way to store lemon poppyseed blondies to maintain freshness?

Let blondies cool fully before slicing , then store them in an airtight container at room temp for 3–4 days. For longer storage: Fridge: Up to 1 week Freezer: Up to 2 months (wrapped individually) Avoid stacking unless separated with parchment — it keeps the tops smooth and glaze (if used) intact.

What makes blondies different from brownies?

Blondies are often called “brownies without chocolate.” Instead of cocoa, they rely on butter, sugar, and vanilla for a chewy, caramel-like flavor. Adding lemon zest and poppy seeds transforms classic blondies into lemon poppyseed blondies with a refreshing citrus twist.

Why do poppy seeds pair so well with lemon?

The slight nuttiness of poppy seeds balances lemon’s bright tartness. Visually, the tiny black specks also add contrast to the golden blondie base, making these bars as pretty as they are tasty.

10 Crave-Worthy Lemon Poppyseed Blondies to Make Now

Description

These lemon poppyseed blondies are soft, chewy, and full of citrusy flavor. An easy lemon dessert bar recipe perfect for spring and summer!

Ingredients

Scale

For the Blondies:

1 cup unsalted butter, melted and cooled
1 ½ cups white granulated sugar
2 large eggs
1 tablespoon lemon zest (freshly grated)
¼ cup fresh lemon juice (about 2 lemons)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ tablespoons poppy seeds

Optional Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice
Zest for garnish

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Instructions

Preheat oven to 350°F. Grease and line your baking pan with parchment.
Soak poppy seeds in warm water for 15–20 minutes (this softens the texture and enhances flavor).

Batter Steps:

In a large bowl, whisk together melted butter and sugar until smooth.
Beat in the eggs, vanilla, lemon zest, and juice.
In a separate bowl, combine flour, salt, baking powder, and poppy seeds.
Gradually mix dry ingredients into the wet until well incorporated (do not overmix).

Baking:

Pour batter into the prepared pan and spread evenly.
Bake for 25–30 minutes or until the center is just set and a toothpick comes out clean.
Cool completely before glazing or cutting into bars.

Optional Glaze:

Whisk powdered sugar and lemon juice until smooth.
Drizzle over cooled blondies and top with zest.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: Ameican