🍋Lemon Sourdough Blondies – Lemonies
Recipe by Sourly-Organic
Bright, tangy, and irresistibly soft—these Lemon Sourdough Blondies (or Lemonies) are the perfect treat for citrus lovers. Enriched with active sourdough starter, they develop a tender, melt-in-your-mouth crumb and a subtle depth of flavor that sets them apart from traditional blondies. Each bite balances the richness of butter with the zing of fresh lemon juice and zest, topped with a glossy, lemony glaze.
PREP.
2-3 hours
BAKE
35 to 40 min
TOTAL
3 hours
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Ingredients
9 to 16 pieces (20cm x 20cm tray)
BASE
• 215 g unsalted butter, very soft
• 180 g white sugar
• 1 large egg (≈ 50 g)
• 1 large egg yolk (≈ 18 g)
• 60 ml fresh lemon juice
• 120 g active sourdough starter (100% hydration — 60 g flour + 60 g water)
• 240 g all-purpose flour or tritordeum flour
• 3 g (½ tsp) fine sea salt
• 2 g (¼ tsp) baking powder (optional)
• Zest of 2 large lemons
GLAZE
• 200 g powdered sugar
• 5–6 tbsp fresh lemon juice
Nutrition
Energy (KJ, Kcal): 363
Carbohydrates (%): 52,2
Sugar (%): 33,3
Fats (%): 16,2
Saturated fat (%): 9,8
Proteins (%): 3,5
Fibers (%): 0,7
Salt (%): 0,3
Instructions
Prepare the sourdough starter
Feed 4–6 hours in advance and use it when bubbly and expanded.
Cream the butter and sugar
Beat until pale and fluffy (≈ 3 min). Rub lemon zest into the sugar beforehand for extra flavor.
Add the eggs
Incorporate the whole egg first, then the yolk. Scrape down the sides of the bowl as needed.
Mix in the lemon juice and sourdough
Add both to the mixture. It may look curdled—this is normal.
Add dry ingredients
Whisk together flour, salt, and baking powder. Fold into the wet mixture until no dry spots remain.
Rest the batter (choose one)
• Same-day: Cover and rest 2–3 h at 24 °C.
• Overnight: Cover and refrigerate 12–16 h. Bring to room temp for 30 min before baking.
Bake
Line pan with parchment. Pour and press batter into the pan. Bake at 150 °C (fan) or 160 °C (no fan) for 35–40 min, until edges are golden and a toothpick comes out with moist crumbs.
Cool completely
Let cool in the pan on a wire rack before unmolding.
Glaze and cut
Whisk powdered sugar and lemon juice into a thick glaze. Spread over the blondies. Let set for 15 min before slicing.
Tips for Bakers
Hot Knife = Clean Cuts → Dip + wipe for perfect squares.
Zest + Sugar → Rub together to boost lemon flavor.
Soft Butter → Not melted, just very soft.
Curdled Look? → Normal after adding lemon juice + starter.
Rest the Batter → 2–3h or overnight = better texture.
Don’t Overbake → Look for golden edges + moist crumbs.
Cool Before Glazing → Or the glaze will melt.
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