Lemon Glaze that's so easy and is perfect for cakes or cookies! Just five ingredients with a few secret touches.
Everyone loves this Lemon Glaze. It's the perfect way to perk up almost any dessert that might seem a little plain: just whip up some of this glaze for cake or whatever you want to serve it on and drizzle right over the top.
I've used it for my Cream Cheese Pound Cake, which I turned into a Lemon Pound Cake with Easy Lemon Glaze. It's divine!
There's just enough tartness in the glaze to balance the sweetness from the confectioner's sugar to give your desserts a wonderful lemon pop!
- Fresh Lemons
- Zester
- Citrus Juicer (I love this one!)
- Powdered sugar
- Unsalted Butter
- Milk
- Salt
How to Make Lemon Glaze
Step 1.
Start by zesting and juicing one or two lemons, depending on how much glaze you want. Then stir the lemon juice, zest, and milk into the confectioner's sugar until well blended.
Step 2.
Stir the melted butter into the confectioner's sugar and lemon juice mixture and add a pinch of salt.
Tips
- Double this recipe if using for a cake.
- You can make the glaze ahead of time and keep it covered in the refrigerator for several days. Just bring to room temperature and give the lemon glaze a quick whisk before you drizzle it on your dessert.
- To get the maximum juice from your lemons, be sure they are room temperature. Roll the lemon on the counter with light pressure or microwave the whole lemon for about 10 seconds.
If you don't have a good citrus juicer, I highly recommend this one. I use this thing ALL THE TIME. Makes it so easy to add lemon juice to any dish and keeps the seeds out. I ordered one for all of my kids for Christmas last year!
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Lemon Glaze Recipe
save to your free grow.me collectionIngredients
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest (optional)
- 1 tablespoon milk
- 1 tablespoon butter, melted
- Pinch salt
Instructions
- Stir together powdered sugar, lemon juice, lemon zest, and milk until well mixed. Stir in melted butter and pinch of salt.
- Store in refrigerator.
Nutrition
Update Notes: This post was originally published June 1, 2018, and on March 11, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
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Teresa
Thursday 29th of July 2021
Could you use lemon juice from a bottle?
Lucy Brewer
Monday 2nd of August 2021
I would not. I almost always use fresh lemon juice in anything that calls for lemon juice. Bottled lemon juice tastes flat and processed to me. Try fresh! It's really easy and tastes so much better.
Laurie
Sunday 1st of November 2020
I want to glaze some lemon Rosemary shortbread cookies and freeze them. Does this glaze freeze well?
Lucy Brewer
Sunday 6th of December 2020
I have not frozen cookies with this glaze, but I think it would be fine.
Wednesday 26th of August 2020
Emily
Sunday 9th of August 2020
Made this recipe today it’s perfect. Thank you everyone enjoyed the cake and glaze .
Lucy Brewer
Monday 10th of August 2020
Thank you!
Debbie
Wednesday 25th of March 2020
This recipe reminds me of the Lemon Glaze my grandmother used to make-I was never able to get her recipe before she passed and am thrilled to come across this one!