Yield:

Makes 3/4 cup

Our delicious lemon glaze couldn't be quicker or easier to make. Simply stir fresh lemon juice into confectioners' sugar until the glaze is thick yet pourable. It's easy to adjust: if you like a thick glaze, add more sugar; for a thinner glaze, add more lemon juice.

It's a two-ingredient wonder recipe that makes the perfect finishing touch for all kinds of baked goods. It adds a contrast to the top of the cake and a little flavor, without overwhelming the baked good. Drizzle it over our Glazed Lemon Pound Cake, or try it on other pound cakes, cupcakes, cookies, scones, or cinnamon rolls. Our lemon glaze works on any baked good that needs a simple finishing touch.

What Is a Glaze?

A glaze is a simple way to finish a baked good. A basic glaze contains confectioners' sugar and a liquid. More liquid is added to make the glaze thinner. More confectioners’ sugar is added to make it thicker. The most common liquids used for glazes are water or milk. Our lemon glaze uses lemon juice. Other types of glaze can be made by using sugar and liquid with melted chocolate, extracts, or jams.

How to Glaze a Pound Cake

For the best coverage, pour the glaze over baked goods that are completely cool. Alternatively, pour the glaze over the cake while it is slightly warm if you want it to spread. If the cake is too warm, the glaze will run off it or soak into the crust and create a soggy cake.

Set rack with cakes over a baking sheet lined with wax paper.
Pour glaze over cakes, letting it run down the sides
Let dry, about 30 minutes before slicing.

The glaze will harden as it sets. Depending on the consistency, this typically takes about 30 minutes.

Ingredients

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Directions

Combine ingredients:

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).

Brie Goldman
Add more sugar or lemon juice if needed:

Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Brie Goldman

Variations

Swap the lemon juice for orange, lime, grapefruit, or Meyer lemon for a different easy citrus glaze.
Zest the lemon before you squeeze it and add a teaspoon of lemon zest to the glaze for more lemon flavor and a little texture.

How to Store and Keep Lemon Glaze

Store any leftover glaze in a tightly covered container in the refrigerator for up to a week. To use the refrigerated glaze on a future dessert, let it come to room temperature and whisk to recombine, or heat in a microwave until it has a pourable consistency.

Frequently Asked Questions

Should you glaze a cake hot or cold?

A general rule is to cool a cake or any baked good completely before glazing or icing. If baked goods are still warm, the glaze will either be absorbed into the cake or slide off.

Do you have to refrigerate cake with glaze?

No, cakes with glaze can be stored at room temperature, they do not need to be refrigerated.

What can you use for glaze if you don t have powdered sugar?

If you don't have powdered sugar but you do have confectioners' sugar, use that for the glaze. These two types of sugar are very similar, both have cornstarch added, and they can be used interchangeably. If you don't have confectioners' or powdered sugar, there are some less optimal sugar swaps like making your own powdered sugar from granulated sugar and cornstarch, and combining them in a high-speed blender to make a fine powder. Try 1 teaspoon cornstarch to 1 cup granulated sugar.