Lemon Glaze for Cookies, Scones, and Cakes
This easy lemon glaze is a basic icing used to glaze cookies, scones, cakes, and more! This is by far the easiest type of lemon icing to put together, with just four ingredients.
Lemon Glaze Recipe Overview
- Skill Level: Beginner
- Base Recipes Used: Powdered Sugar Glaze
Lemon glaze, is a simple powdered sugar glaze, made by combining lemon juice and lemon zest with powdered sugar. This lemon glaze can be used to drizzle over pound cake, quick breads, cookies, and scones.
This easy lemon glaze is by far the quickest and easiest type of lemon icing. Powdered sugar is whisked together with lemon zest and lemon juice until it has a consistency that can be drizzled. After the glaze is used to ice baked goods, it forms a thin skin hardening the glaze.
How to Make Lemon Glaze
Lemon glaze can truly be made without a recipe by just adding some lemon juice bit by bit to powdered sugar until the desired consistency is reached. That said, I find it usually takes a ratio of 3-4 parts powdered sugar to 1 part lemon juice by volume to make a glaze that is thin enough to drizzle over baked goods.
How to Use Lemon Glaze
Once your lemon glaze is made, it is best used within a few minutes. Drizzle the lemon glaze over scones, bundt cakes, or dip donuts in it to make lemon glazed donuts.
If you do not use the glaze immediately, a skin will start to form on top, hardening it. If this happens, warm it for about 15 seconds in the microwave and re-whisk the glaze to smooth it out.
What to Put Lemon Glaze On
Lemon Glaze for Scones, Cookies, and Cakes
This is a simple powdered sugar lemon glaze that works well on scones, muffins, pound cakes, and cookies.
Ingredients
- 120 grams (1 cup) powdered sugar
- pinch of salt
- 1 tablespoon lemon zest
- 2-3 tablespoons lemon juice, fresh not bottled
Instructions
- Place the powdered sugar (120 grams/ 1 cup) in a small mixing bowl with the salt (one pinch), and lemon zest (1 tablespoon).
- Add the lemon juice into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. No more than 3 tablespoons. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up.
- Store in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and rewhisk before drizzling.
