Lemon Glaze for Glazed Lemon Pound Cake (2024)

1. Combine ingredients:

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

   

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2. Add more sugar or lemon juice if needed:

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

   

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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.

Other Simple Glaze Recipes to Try:

• Vanilla Glaze
• Sugar Glaze
• Chocolate Glaze
• Milk Glaze
• Orange Butter Glaze
• Lemon Poppyseed Glaze