Who says brownies have to be chocolate? These lemon cake mix brownies are dense, chewy, and loaded with bright citrus flavor. With the zing of lemon and the fudgy texture we all crave, they’re the sunshine twist your dessert table needs.
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The Reason Why I love This Recipe
When I was first testing lemon bars for the site, I kept wondering—why don’t more lemon desserts have that chewy, rich bite we associate with brownies? Chocolate isn’t the only thing that deserves that texture. So I started playing around.
That’s how these lemon cake mix brownies were born. They’ve got the soft density of a brownie, the vibrant punch of citrus, and a glaze that soaks right in. I pulled inspiration from our lemon glazed lemon bars, but I wanted something thicker and more indulgent. And I’m thrilled to say: this hits the mark.
They’re simple to whip up thanks to a cake mix, and they slice beautifully. People always ask, “What are these?” after the first bite—because they’re not quite a bar, not quite a cake. But one thing’s certain: they disappear fast.
What Makes Lemon Cake Mix Brownies So Special
How the Texture Works
These aren’t fluffy like lemon cake or crumbly like a shortbread. They’re:
- Thick
- Fudgy
- Moist
- Slightly sticky from glaze
The trick is using less liquid than cake calls for, skipping the usual fluffing agents, and letting the sugar caramelize slightly at the edges. You get chewy corners and a soft, lemon-saturated center.
Much like our triple lemon layer cake, these brownies get depth from zest and fresh juice—not just extract. It’s what makes them taste “real,” even though they start with a box.
Ingredients You’ll Need
- 1 box lemon cake mix
- Eggs
- Melted butter
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Powdered sugar (for glaze)
Optional: add white chocolate chips or a swirl of lemon curd for texture contrast. You can even mix in a handful of blueberries to echo our lemon zucchini bread.
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Lemon Cake Mix Brownies (Tangy & Fudgy!)
- Total Time: 30 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
Lemon cake mix brownies are chewy, rich, and full of citrus flavor. These tangy, fudgy bars are the perfect twist on classic brownies.
Ingredients
- 1 box lemon cake mix
- 2 large eggs
- 1/3 cup melted butter
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Glaze: 1 cup powdered sugar + 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8 pan.
- In a bowl, mix cake mix, eggs, melted butter, lemon juice, zest, and vanilla until thick and smooth.
- Spread batter into pan evenly. Bake 18–22 minutes until edges are set and top is matte.
- Whisk powdered sugar and lemon juice to form glaze. Pour over warm brownies.
- Cool fully before slicing. Chill for firmer texture.
Notes
Add white chocolate chips for richness or swirl lemon curd before baking for layered texture. Store chilled for best chew.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 23g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
Keywords: lemon cake mix brownies, citrus brownies, fudgy lemon bars
Tips, Glaze Ideas, and Storage
How to Nail the Bake
Use an 8×8 or 9×9 pan for thicker brownies. You’ll know they’re ready when the top looks matte and a toothpick comes out with moist crumbs.
Don’t overbake—these will firm up as they cool. Glaze while slightly warm so it soaks in, then let them rest before slicing.
Want a firmer top layer like in our mini lemon glaze loaf cakes? Dust with powdered sugar instead of a liquid glaze.
Glaze Variations + Storage
Glaze Ideas:
- Classic lemon-powdered sugar
- Vanilla + lemon juice blend
- Add a splash of milk for creamy texture
- Drizzle with melted white chocolate
Storage Tips:
- Room temp: 3 days (airtight)
- Fridge: up to 5 days
- Freeze: wrap individually and thaw at room temp
Serve chilled for a chewy bite or slightly warm for a softer texture.
FAQ Section
Can I use any cake mix flavor?
Stick to lemon for best results, though vanilla works if you add lemon zest and juice.
Are they cakey or fudgy?
Definitely fudgy. More dense and chewy than your average lemon bar.
Do I need to refrigerate them?
No, but chilling helps the glaze set and the flavor deepen.
What’s the best way to cut them cleanly?
Use a plastic knife or a hot, clean blade for perfect squares.
Can I double the recipe?
Yes! Use a 9×13 pan and add 5–7 minutes to bake time.