Lemon Glaze
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Published
This quick Lemon Glaze is one of my favorite ways to add a bright, sunny, sweet-tart finish to baked goods! I use fresh lemon juice and zest here, so the zesty flavor really pops in every drizzle. This easy recipe is foolproof, ready in less than 5 minutes, and simple to make as thick or as thin as you like.
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Sometimes it’s the simplest recipes that bring the most flavor to the table, and this lemon glaze icing does just that. I make it with powdered sugar (aka confectioner’s sugar), fresh lemon juice, lemon zest, a splash of milk, and a pinch of salt. I think that combination gives it a smoother, more rounded flavor than glazes made with just powdered sugar and lemon juice alone. The milk softens the sharpness a bit, the zest adds even more fresh lemon aroma, and the salt balances the sweetness so it doesn’t taste flat.
This lemon glaze recipe makes about 1 cup, which is enough to generously glaze a whole lemon pound cake or several smaller baked goods. Not sure what to drizzle it over? I’ve shared more of my favorite ways to use it below.
Helpful Tips & Variations
- Use fresh lemon juice for the best flavor. Fresh lemon juice gives this glaze the brightest citrus flavor. You also need the zest for this recipe, so fresh lemon just makes sense. Bottled lemon juice will still work in a pinch, but the flavor won’t taste as fresh, and you’ll miss out on the lemon zest.
- Sift the sugar for a smoother glaze. Sifting the powdered sugar is optional, but I do recommend it to avoid lumps in your finished glaze.
- Always add liquid in small teaspoon increments to adjust the consistency. Remember, you can add, but you can’t take away! If you accidentally make it too thin, add 1 tablespoon powdered sugar whisking in between additions until you reach the desired consistency. This recipe is really easy to adjust, so it’s almost impossible to mess up!
- Make more or less. This homemade lemon glaze can easily be adjusted to make more (or halved), depending on your needs.
Lemon Glaze
Ingredients
- 1 cup powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tbsp whole milk*
- 1 tsp lemon zest
- pinch salt
Instructions
- In a small bowl, whisk together powdered sugar, lemon juice, whole milk, lemon zest, and a pinch of salt until incorporated and smooth.
- Add more powdered sugar to make it thicker or more lemon juice to thin it out. I prefer a thicker consistency, but it should still be easily pourable.
- Use the glaze for pound cake, angel food cake, cheesecake, sugar cookies, scones, muffins, sweet rolls, lemon loaf, and more. Make sure your baked goods have cooled completely first.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Lemon Glaze Step by Step
Gather all of your ingredients.
Make the glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tbsp fresh lemon juice, 1 tbsp whole milk, 1 tsp lemon zest, and a pinch of salt until smooth and well combined.
Adjust the consistency: For a thicker glaze, whisk in a little more powdered sugar. To thin it out, add a bit more lemon juice until it reaches your preferred consistency. I like mine a little thicker, but it should still be easy to drizzle and pour. Now this lemon glaze is ready to use on all your favorite cooled baked goods!
Ways to Use This Lemon Glaze
Be sure to let your baked goods cool completely before adding this lemon icing. If they’re still warm, they can soak it up too quickly and cause it to melt or run right off instead of sitting nicely on top.
This lemon glaze is perfect drizzled over pound cake or spooned over a lemon poppy seed loaf. It’s also amazing on lemon blondies for an easy dessert! I also love it on lemon blueberry scones or brown butter mixed berry muffins for a breakfast or brunch treat.
How to Store
- Room temperature. The lemon glaze will thicken as it sits. For same day use, keep it in an airtight container on the counter until ready to use.
- Fridge. If not using the same day, it will keep in the fridge for up to 1 week. Bring to room temperature before using, adding a bit more milk if necessary to bring it back to the proper consistency.
More Easy Icing and Frosting Recipes
- My Sugar Cookie Icing is a simple icing that sets hard and makes decorated cookies look extra cute without much fuss!
- Vanilla Buttercream Frosting is fluffy and perfect for spreading or piping onto just about any cake or cupcake.
- This Strawberry Frosting uses freeze-dried strawberries for a bright berry flavor and a naturally pretty pink color!
- Chocolate Frosting is smooth, classic, and is something I’d happily use on everything from birthday cakes to a quick batch of brownies.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
