Instructions

• Preheat the oven to 360°F (180°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the blondies out later; set the pan aside.
• In a large bowl, whisk together the dry ingredients: 1 cup sifted all-purpose flour, 3/4 cup sugar, 1/4 tablespoon salt, and 1/4 tablespoon baking soda until evenly combined.
• In a separate bowl, whisk the wet ingredients until smooth: 1/4 cup dairy-free plain yogurt, 3 tablespoons light extra-virgin olive oil, 2 tablespoons fresh lemon juice, zest of 2 lemons, and 2 eggs.
• Pour the dry ingredients into the wet ingredients and stir gently until you have a smooth batter. Do not overmix.
• Pour the batter into the prepared pan and spread it evenly with a spatula.
• Bake for 15–20 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
• Remove the pan from the oven and let the blondies rest in the pan for 10 minutes.
• Use the parchment overhang to lift the blondies from the pan onto a cutting board. Cut into squares or your preferred shapes.
• Make the glaze: in a small bowl whisk together 1 cup powdered sugar and the zest of 1 lemon. Gradually whisk in 2 tablespoons fresh lemon juice until you reach a thick glaze consistency.
• Brush or drizzle the lemon glaze over the blondie pieces. Allow the glaze to set before serving.