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Lemon Icing Glaze is very easy to make and consists of four simple ingredients. Read on to find out how to make this great, simple lemon glaze that will be amazing on your cakes, cupcakes, and more!
Lemon Glaze Recipe
In order to make my lemon blueberry bundt all it could be and more, I needed fantastic lemon icing. One needs to mix the icing sugar with lemon juice as the base to achieve this. I decided to add in a ton of lemon zest and a teensy, weensy bit of butter to try and give it an excellent, slick, crackly crust. This was loaded with lemon flavor; there was no taming the taste buds here! My lemon dishes have to scream lemon, then slap you in the face with flavor, and this is precisely what this glaze did.
What do you need to make lemon glaze?
- 1 3/4 cups of confectioner sugar
- 1/4 cup of lemon juice
- The zest of one lemon (or more!)
- 1 tsp of salted butter
Combine the sugar, lemon juice, and lemon zest in a large Pyrex measuring cup—the 4-cup capacity ones are the best.
Karlynn’s Tips and Tricks for the Perfect Lemon Glaze:
- Now, again, I use salted butter. If you want to add another layer to the lemon flavor, feel free to toss just a pinch of salt into the mix now. We all know how I think about salt in icings, such as my Buttercream Icing / Frosting Recipe. The salt is necessary to cut the sugar taste and add complexity past that overwhelming sweet rush. It’s just the tiniest pinch, depending on how salty your butter is.
- Add in the butter, then microwave on high for 45 seconds.
- Take out the measuring cup and whisk until smooth, making sure there are no lumps.
- Let it sit for a few minutes, then pour it over your creation. This would be beyond amazing on scones, cakes, bundts, and, of course, anything that needs a lemon glaze.
Troubleshooting this Lemon Glaze
- If you have a watery glaze, you have too little icing/powdered/confectioners’ sugar. It can get really packed together in the bags it comes in, so someone who uses 2 cups of packed icing sugar is going to have a very different result from the person who uses 2 cups of loosely packed or sifted confectioner’s sugar.
- Don’t use lemon juice to make the flavor more prominent; use lemon zest to make it as small as possible. It works wonderfully to add that lemon flavor!
What can you use this lemon glaze on?
You can use this lemon glaze on:
- Lemon Strawberry Bundt Cake
- Lighter Lemon Blackberry Muffins
- Glazed Meyer Lemon Scones
- If you want to try another amazing icing glaze, try my Cherry Icing Glaze!
Happy Baking!
Karlynn
How to Make a Lemon Glaze
- Prep Time
- 3 minutes
- Total Time
- 3 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 1 batch
- Calories
- 868
- Author
- Karlynn Johnston
Ingredients
- 1 3/4 cups confectioners’ sugar
- 1/4 cup lemon juice
- 1 zest of one lemon
- 1 teaspoon salted butter
Instructions
- In a large Pyrex measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.
- Now, again, I use salted butter. If you want to add another layer of taste, feel free to toss just a pinch of salt into the mix now. We all know how I feel about salt in icings, such as my buttercream icing recipe. The salt is a necessity to cut the sugar taste and add some complexity past that overwhelming sweet rush. Just the tiniest pinch, depending on how salty your butter is.
- Add in the butter then microwave on high for 45 seconds.
- Take out the measuring cup and whisk until smooth, making sure there are no lumps.
- Let it sit for a few minutes then pour it over your creation.
Recipe Notes
Tips and Tricks
- Now, again, I use salted butter. If you want to add another layer to the lemon flavor, feel free to toss just a pinch of salt into the mix now. We all know how I feel about salt in icings, such as my Buttercream Icing / Frosting Recipe. The salt is a necessity to cut the sugar taste and add some complexity past that overwhelming sweet rush. Just the tiniest pinch, depending on how salty your butter is.
- Add in the butter then microwave on high for 45 seconds.
- Take out the measuring cup and whisk until smooth, making sure there are no lumps.
- Let it sit for a few minutes then pour it over your creation. This would be beyond amazing on scones, cakes, bundts of course, anything that you can think of that needs a lemon glaze works.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Ingrid Gaunede says
Lovely recipe. For those Australian readers, our Icing sugar (confectioners sugar) is available as both Pure Icing Sugar and Icing Sugar Mixture. The only difference is Icing Sugar Mixture has a little cornflour (cornstarch) added to prevent it forming lumps.
Pure icing sugar is the best choice if you are making icing that is meant to set hard such as glacé icing or royal icing.
If you used Icing Sugar Mixture in these types of recipes, the cornflour (cornstarch) in the icing sugar mixture will prevent it from setting hard and the icing will remain soft.