Lemon glaze recipe that’s easy and is the perfect lemon glaze icing for cakes or cookies! Just powdered sugar and lemon juice with a few secret touches.
Are you a lemon lover? I am! Oddly enough though, I’ve never liked lemon slices in my water at restaurants—I always request “no lemon” and 9 times out of 10 they bring lemon anyway.
Lemon Glaze Icing
But anyway…back to this Lemon Glaze Recipe. This is the perfect way to perk up almost any dessert that might seem a little plain: just whip up some of this lemon glaze for cake or whatever you want to serve it on and drizzle right over the top.
This lemon glaze icing has just enough tartness to balance the sweetness from the powdered sugar to give your desserts a wonderful lemon pop!
Lemon Glaze for Cake
I’ve used this lemon glaze recipe for my Cream Cheese Pound Cake, which I turned into a Lemon Pound Cake with Easy Lemon Glaze. My family loves this cake either way I make it, but I might lean toward the lemon version.
What Do You Need for Lemon Glaze
The beauty of this lemon glaze recipe is its simplicity:
- Fresh Lemons
- Citrus Juicer (I love this one!)
Here are the tools that I use:
Lemon Glaze Recipe
To make the lemon glaze icing, start by zesting and juicing one or two lemons, depending on how much glaze you want. This lemon glaze recipe is perfect for my Strawberry Bars with Lemon Glaze, but if I’m making lemon glaze for pound cake then I double this recipe.
Stir the juice, zest, and milk into the powdered sugar until well blended. I don’t always use the zest, just depends on what I’m using the lemon glaze for because sometimes I don’t like the texture of lemon zest.
Stir the melted butter into the powdered sugar and lemon juice mixture.
Add a pinch of salt.
How to Store Lemon Glaze
You can make this lemon glaze recipe ahead of time and keep it covered in the refrigerator for several days. Just give the lemon glaze a quick whisk before you drizzle it on your dessert.
Lemon Glaze Recipe printable
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest (optional)
- 1 tablespoon milk
- 1 tablespoon butter, melted
- Pinch salt
- Stir together powdered sugar, lemon juice, lemon zest, and milk until well mixed. Stir in melted butter and pinch of salt.
- Store in refrigerator.