Simple Lemon Glaze

Simple Lemon Glaze

A tangy, pourable glaze that sets up glossy on cakes, cookies, and scones.

Total 15 min Makes 16 oz Calories 90/serving

Dietary

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

Allergens

Dairy

This glaze combines fresh lemon juice, zest, and powdered sugar into a smooth, pourable topping with a bright citrus bite. It thickens as it sits, making it ideal for drizzling over pound cake, scones, or sugar cookies. A splash of milk or cream rounds out the tartness and keeps the texture silky.

Ingredients

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

Method

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

  2. Add the lemon juice, lemon zest, and milk to the bowl.

  3. Whisk vigorously until the glaze is smooth and no lumps remain, about 1 minute.

  4. Check the consistency: it should coat the back of a spoon and slowly ribbon off. If too thick, add more milk a few drops at a time; if too thin, whisk in a bit more powdered sugar.

  5. Let the glaze rest for 5 minutes to allow the sugar to fully dissolve before using.

  6. Drizzle or spread over fully cooled baked goods. Let set at room temperature for about 15 minutes before serving.

Rate this recipe

★ 3.5 (1)

Simple Lemon Glaze

This glaze combines fresh lemon juice, zest, and powdered sugar into a smooth, pourable topping with a bright citrus bite. It thickens as it sits, making it ideal for drizzling over pound cake, scones, or sugar cookies. A splash of milk or cream rounds out the tartness and keeps the texture silky.

15 min 16 oz 90 cal

Ingredients

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

Method

  1. 1

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

  2. 2

    Add the lemon juice, lemon zest, and milk to the bowl.

  3. 3

    Whisk vigorously until the glaze is smooth and no lumps remain, about 1 minute.

  4. 4

    Check the consistency: it should coat the back of a spoon and slowly ribbon off. If too thick, add more milk a few drops at a time; if too thin, whisk in a bit more powdered sugar.

  5. 5

    Let the glaze rest for 5 minutes to allow the sugar to fully dissolve before using.

  6. 6

    Drizzle or spread over fully cooled baked goods. Let set at room temperature for about 15 minutes before serving.