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Lemon Glaze

A bright, tangy lemon glaze that transforms cakes, cookies, donuts, and pastries with just five minutes of prep and no cooking required.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 18 pieces
Course: Icing, Topping
Cuisine: American Baking
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Glaze
  • 1 1/2 cups powdered sugar sifted
  • 2 –3 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon butter melted
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Small mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Microplane zester or box grater
  • Small spoon or offset spatula
  • Shallow dish for dipping (optional)

Method
 

  1. Sift the powdered sugar into a small mixing bowl to remove any lumps.
  2. Zest the lemon directly over the sugar, avoiding the bitter white pith.
  3. Juice the lemon and measure out 2 tablespoons, reserving the extra tablespoon for consistency adjustments.
  4. In a separate small bowl, whisk together the measured lemon juice, melted butter, vanilla extract, and a pinch of salt.
  5. Pour the wet mixture into the powdered sugar and whisk vigorously until completely smooth and glossy.
  6. Check the consistency: the glaze should drip slowly from the whisk. If too thick, add lemon juice 1 teaspoon at a time; if too thin, whisk in a bit more powdered sugar.
  7. Dip or spoon the glaze over fully cooled baked goods, allowing excess to drip off.
  8. Place glazed items on a wire rack set over parchment paper and let stand for at least 30 minutes to set.

Notes

Store leftover glaze in an airtight container in the refrigerator for up to one week; whisk in a few drops of water or lemon juice to restore consistency before use.