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Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving an overhang on the sides.
Make the blondie batter by combining the sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingers or a spatula. Add the 2 eggs and whisk until well combined. Whisk in the melted butter, then add the vanilla extract and lemon juice, mixing until smooth. Whisk in the baking powder and salt, then gently fold in the flour until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for about 30–32 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter). Let cool completely before glazing.
To make the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable. Spread evenly over the cooled blondies. Sprinkle with lemon zest or garnish with lemon slices if desired. Let the glaze set for about 20 minutes before slicing.