Lemon Glaze

Lemon Glaze

A tangy, pourable glaze that sets into a glossy sheen on cakes and cookies.

Total 15 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple glaze combines fresh lemon juice, zest, and powdered sugar into a smooth, tangy topping that hardens slightly as it sets. It works well drizzled over pound cake, scones, bundt cakes, or sugar cookies, adding brightness without overwhelming sweetness.

Ingredients

  • 2 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 1 tablespoon whole milk
  • 1/8 teaspoon salt

Method

  1. In a medium bowl, whisk together the sifted powdered sugar and salt to remove any lumps.

  2. Add the lemon juice, lemon zest, and milk to the sugar mixture.

  3. Whisk vigorously until the glaze is smooth and pourable, with no lumps remaining, about 1 minute. If too thick, add more lemon juice or milk 1 teaspoon at a time; if too thin, add more powdered sugar 1 tablespoon at a time.

  4. Let the glaze rest for 5 minutes to allow any air bubbles to settle before pouring or drizzling over cake, scones, or cookies.

  5. Let the glaze set at room temperature for at least 15 minutes before serving, until it forms a light, matte crust on top.

Rate this recipe

★ 4.3 (1)

Lemon Glaze

This simple glaze combines fresh lemon juice, zest, and powdered sugar into a smooth, tangy topping that hardens slightly as it sets. It works well drizzled over pound cake, scones, bundt cakes, or sugar cookies, adding brightness without overwhelming sweetness.

15 min 16 oz 65 cal

Ingredients

  • 2 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 1 tablespoon whole milk
  • 1/8 teaspoon salt

Method

  1. 1

    In a medium bowl, whisk together the sifted powdered sugar and salt to remove any lumps.

  2. 2

    Add the lemon juice, lemon zest, and milk to the sugar mixture.

  3. 3

    Whisk vigorously until the glaze is smooth and pourable, with no lumps remaining, about 1 minute. If too thick, add more lemon juice or milk 1 teaspoon at a time; if too thin, add more powdered sugar 1 tablespoon at a time.

  4. 4

    Let the glaze rest for 5 minutes to allow any air bubbles to settle before pouring or drizzling over cake, scones, or cookies.

  5. 5

    Let the glaze set at room temperature for at least 15 minutes before serving, until it forms a light, matte crust on top.