Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper, leaving an overhang, so you can pull the brownie out of the pan when done.

In a large bowl, whisk the flour, baking powder and salt until combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat together the butter, sugar, lemon zest and lemon juice on high speed until light and fluffy.

With the speed on low, add the eggs one at a time and mix until just combined.

Gradually stir in the dry ingredients until combined.

Pour the batter into the prepared pan, and smooth out the surface with a spatula.

Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Make sure not to over bake to keep the brownies fudgy and tender.

Remove from the oven and cool on the counter.

To make the glaze, whisk together the confectioners’ sugar, lemon juice and zest in a mixing bowl. Add additional confectioners’ sugar or lemon juice as needed until you reach a nice glaze consistency.

Pour the glaze over the brownies and spread evenly. Allow it to set for 6 hours or overnight. When ready, pull the brownie out of the baking pan and cut into serving pieces. Enjoy!