Lemon blondie with poppy seeds - Frederikke Wærens
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Lemon blondie with poppy seeds

Lemon blondie with poppy seeds – Recipe for the most delicious fudgy blondie with lemon and blue poppy seeds. This blondie is so easy to bake and incredibly tasty. A blondie is made with white chocolate instead of dark chocolate, which is used in a brownie. This blondie is super moist and has a delightful flavor from zesty lemon and sweet white chocolate. There are blue poppy seeds in the batter, which add a nice crunch. Additionally, there is a tangy lemon glaze on the cake along with grated lemon zest.

The lemon blondie can easily be made the day before serving and stored in the refrigerator. It becomes even more moist and delicious when chilled. Enjoy!

Lemon blondie with poppy seeds

Recipe for 10-12 persons
Prep 30 mins
Cook 30 mins
Total +1 hr


Lemon blondie
Lemon glaze


Lemon blondie

Preheat the oven to 180°C (356°F) on convection setting.

Melt the butter in a saucepan and then add the chocolate. Stir until it forms a uniform mixture. Allow it to cool.

Whisk eggs, sugar, and vanilla sugar until fluffy for a couple of minutes.

Mix in the flour and salt, and whisk until the batter is airy for a couple more minutes.

Add lemon juice, lemon zest, and poppy seeds. Gently fold in the chocolate-butter mixture.

Pour the batter into a 24×24 cm (approximately 9×9 inch) baking dish lined with parchment paper.

Bake the cake for about 30 minutes. It’s okay if it’s slightly soft in the middle. Allow the cake to cool completely, preferably overnight.

Lemon glaze

Mix powdered sugar and lemon juice together to create a glaze.

Pour the glaze over the cold cake and sprinkle grated lemon zest on top. Chill the cake until serving. Enjoy your treat!



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