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Baking recipe · from the recipe book

Cardamom Lemon Blondies with Orange Glaze

Chewy, fudgy blondies perfumed with warm cardamom and bright lemon zest, finished with a sweet, crackly orange glaze.

Cardamom Lemon Blondies with Orange Glaze

Ingredients

  • ½ cup115 gUnsalted buttermelted and slightly cooled, a little set aside for the pan
  • ¾ cup packed190 gBrown sugarpacked
  • 3 tbsp40 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • 1¼ tsp5 gVanilla extract
  • 2 tsp4 gLemon zest
  • 2½ tsp5 gGround cardamom
  • 1⅓ cups170 gAll-purpose flour
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ½ cup60 gPowdered sugarsifted
  • 2¼ tsp12 gOrange juice

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment and lightly grease it with a little of the melted butter.
  2. In a large bowl, whisk the rest of the melted butter with the brown sugar and the granulated sugar until glossy, about 1 minute.
  3. Whisk in the eggs, the vanilla and the lemon zest until smooth and slightly thickened.
  4. In a separate bowl, whisk together the flour, the ground cardamom, the baking powder and the salt.
  5. Fold the flour mixture into the butter mixture with a spatula just until no dry streaks remain; the batter will be thick.
  6. Spread the batter evenly in the pan and bake 24–28 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs.
  7. Cool the blondies completely in the pan on a rack, about 1 hour.
  8. In a small bowl, whisk the powdered sugar with the orange juice into a thick, pourable glaze.
  9. Drizzle the orange glaze over the cooled blondies, let it set 10 minutes, then lift them out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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