Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 box (3.4 oz / 96 g) lemon instant pudding mix
- 1/3 cup (80 ml) fresh lemon juice
- 1/3 cup (80 ml) vegetable oil
- 3 large eggs
- 1 1/2 cups (180 g) powdered sugar
- 2 to 3 tablespoons (30–45 ml) fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the yellow cake mix and lemon instant pudding mix.
- Add the eggs, lemon juice, and vegetable oil. Mix until a thick, smooth batter forms, being careful not to overmix.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely.
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Pour the glaze over the cooled brownies and spread evenly.
- Let the glaze set for 20 to 30 minutes before slicing into squares.
Notes
- Use fresh lemon juice for the brightest flavor.
- Add extra lemon zest for a stronger citrus taste.
- Melted butter can be used instead of vegetable oil for a richer flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze tightly wrapped brownies for up to 2 months and thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 23 g
- Sodium: 260 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
