Lemon glaze that’s incredibly easy and perfect for cakes, cookies, or any simple dessert. Just five ingredients and a couple of small touches for bright lemon flavor.
This simple lemon glaze adds an instant lift to plain cakes, loafs, cookies, or pastries. Whisk it up in minutes and drizzle over the top for a bright, sweet-tart finish.
The lemon’s acidity balances the confectioners’ sugar, giving desserts a refreshing pop of citrus.
- Fresh lemons
- Zester
- Citrus juicer
- Powdered sugar
- Unsalted butter
- Milk
- Salt
How to Make Lemon Glaze
Step 1
Zest and juice one or two fresh lemons (more for stronger flavor). In a bowl, whisk the lemon juice, lemon zest (if using), and milk into the powdered sugar until smooth and fully combined.
Step 2
Stir the melted butter into the sugar–lemon mixture and add a pinch of salt. Adjust consistency with a little more milk or powdered sugar as needed. Drizzle over cooled baked goods.
Tips
- Double the recipe for larger cakes.
- You can make the glaze ahead and store it covered in the refrigerator for several days. Bring to room temperature and whisk briefly before using.
- To get the most juice from lemons, make sure they’re at room temperature. Roll them on the counter with light pressure or microwave a whole lemon for about 10 seconds.
If you don’t have a citrus juicer, a simple handheld or countertop reamer makes juicing easier and helps keep seeds out. Freshly squeezed juice always yields the best flavor.
If you try this glaze, please leave a comment and a rating below!
Lemon Glaze Recipe
Easy lemon glaze that comes together in just a couple of minutes.
Prep: 5 mins • Total: 5 mins • Servings: 1 cup
Ingredients
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest (optional)
- 1 tablespoon milk
- 1 tablespoon butter, melted
- Pinch of salt
Instructions
- Whisk together the powdered sugar, lemon juice, lemon zest (if using), and milk until smooth and well combined.
- Stir in the melted butter and a pinch of salt. Adjust the texture with additional milk (to thin) or powdered sugar (to thicken).
- Pour or drizzle over cooled baked goods. If glazing a warm cake, the glaze will soak in more; for a shiny finish, use on cooled items.
- Store any leftover glaze covered in the refrigerator for several days. Bring to room temperature and whisk before using.
Nutrition (per 1 cup)
Calories: 1169 kcal • Carbohydrates: 246 g • Protein: 1 g • Saturated Fat: 14 g • Cholesterol: 63 mg • Sodium: 218 mg • Sugar: 238 g
Course: Desserts • Cuisine: American • Keyword: lemon glaze
Update Notes: This post was originally published June 1, 2018, and updated March 11, 2019 with additional photos, video, and tips.
More Lemon Recipes:
- Lemon Icebox Pie
- Easy Lemon Bars
- Lemon Crinkle Cookies