How To: Make a Lemon Icing Glaze

In order to make my Lemon Blueberry Bundt all it could be and more, it needed an amazing lemon glaze. To achieve this, one needs to mix icing sugar with lemon juice as the base.

I decided to add in a ton of lemon zest and a teensy, weensy bit of butter to try and give it a good slick, crackly crust.

This was loaded with flavor, no taming the tastebuds here! My lemon dishes have to scream lemon, then slap you in the face with flavor, and this is exactly what this glaze did.

Ingredients Needed:

1 3/4 cups of confectioners sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter

In a large Pyrex measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Now, again, I use salted butter. If you want to add another layer of taste, feel free to toss just a pinch of salt into the mix now. We all know how I feel about salt in icings, such as my buttercream icing recipe. The salt is a necessity to cut the sugar taste and add some complexity past that overwhelming sweet rush. Just the tiniest pinch, depending on how salty your butter is.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes then pour it over your creation. This would be beyond amazing on scones, cakes, bundts of course, anything that you can think of that needs a lemon glaze works.

Happy Baking!

The Kitchen Magpie

How To: Make a Lemon Icing Glaze
 
Prep time
Cook time
Total time
 
Perfect lemon icing glaze, with salted butter giving it an amazing taste.
Author:
Recipe type: icing, glaze
Ingredients
  • 1¾ cups of confectioners sugar
  • ¼ cup of lemon juice
  • the zest of one lemon (or more!)
  • 1 tsp of salted butter
Instructions
  1. In a large Pyrex measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.
  2. Now, again, I use salted butter. If you want to add another layer of taste, feel free to toss just a pinch of salt into the mix now. We all know how I feel about salt in icings, such as my buttercream icing recipe. The salt is a necessity to cut the sugar taste and add some complexity past that overwhelming sweet rush. Just the tiniest pinch, depending on how salty your butter is.
  3. Add in the butter then microwave on high for 45 seconds.
  4. Take out the measuring cup and whisk until smooth, making sure there are no lumps.
  5. Let it sit for a few minutes then pour it over your creation.

 

 

13 comments
Kate
Kate

Wonderful!  I used this instead of the sugar and lemon juice version on my Cream Cheese Blueberry Pound Cake.  It was so much better.  Thanks for posting!

RedMtl
RedMtl

Tried this with a twist -- well, a bit of a twist.  Wanted to glaze some cupcakes, which were already lemon flavoured, and didn't feel like bothering with the butter-cream route (which, of course, I have already commented upon elsewhere in these pages).  Turned out just dandy, and I had two of the 125ml jelly jars left over.  More on that in a bit.


What I did -- and I suppose this could be considered a variation (which the web page hostess is welcome to try out and post if desired) is use 4 cups of icing sugar, sifted.  I used what lemons I had to hand, which was about 1/4 cup, but with the greater amount of sugar I needed more.  So, I added the rest from one of those concentrated squeezable plastic lemons (you know the ones!) up to just under 1/2 a cup.  Also added a dash of pure lemon extract, probably about 1/4 teaspoon, but didn't measure it.  Additionally, I added a few drops of yellow food colouring and about 1.5 teaspoons of pure vanilla.  To this, after mixing so it was clinging together, I added about 6 teaspoons of butter (again, I did not measure) -- using of course the salted butter that is king!


Then I did the microwave thing until it was a consistency that could be used for dipping.  Rather than thin it further as it hardened, I simply microwaved it again as needed -- probably about five or six times during the course of dipping the cupcakes.


I did leave out the zest -- but that's a personal texture/taste thing.


The result was a great flavour that left a shiny coating on the top of the cupcakes -- very pleased, and very grateful for the excellent starting point.


As for the two jelly jars -- I again heated what was left to a boiling point, poured it into the jars and put sealing lids on them.  As they are now sealed, they'll keep for ages until needed.


Great starting point for other ideas as well.  I have some strawberry syrup (home made) that I could see using with the sugar to make a pourable strawberry version, and certainly orange would be an easy substitute as well.


Thanks for posting it, Karlynn!

Shannon
Shannon

Holy yum! Used this icing on some lemon poppy seed muffins today and wow! Couldn't stop eating the frosting with my fingertips! lol sooooooo good!

GLCW
GLCW

Poured this glaze over fresh baked angel food cake.  So light and yummy!!

romanov1918
romanov1918

Just made it, and used it for lemon cookies I made, and I will probably end up eating the entire batch if I don't wrap them up them right away.  The cookies came out light, crispy and tasty, and the icing just makes them more delicious.  Thanks!

lnury
lnury

Amazing, Kathrin. I came here for this, and the link has been preciously kept on a post-it ever since.

Two of my friends arrived as I was finishing it, and the icing almost never made it to the cake :D 

Kisses from France,

Lauren

Jacki
Jacki

OHMY! Best Lemon Glaze ever! Simple and relish. Thanx

Dawn
Dawn

Greetings! I have tried your lemon icing 2x. Yum-yum, but what I make never appears as creamy as yours. Any suggestions? Dawn

Anonymous
Anonymous

Hi, I'm trying out your icing recipe with my mum's lemon cake. I'm a rookie when it comes to cooking, but I looked through your recipes and found alot of them easy to make and fun. I'd just like to say good work!