Food & Cooking Recipes Dessert & Treats Recipes Lemon Glaze for Pound Cake 3.2 (1,014) 19 Reviews Made with two ingredients, it takes just a minute to mix. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 26, 2023 Rate PRINT Share Yield: Makes 3/4 cup Our delicious lemon glaze couldn't be quicker or easier to make. Simply stir fresh lemon juice into confectioners' sugar until the glaze is thick yet pourable. It's easy to adjust: if you like a thick glaze, add more sugar; for a thinner glaze, add more lemon juice.  Brie Goldman It's a two-ingredient wonder recipe that makes the perfect finishing touch for all kinds of baked goods. It adds a contrast to the top of the cake and a little flavor, without overwhelming the baked good. Drizzle it over our Glazed Lemon Pound Cake, or try it on other pound cakes, cupcakes, cookies, scones, or cinnamon rolls. Our lemon glaze works on any baked good that needs a simple finishing touch. How to Choose the Right Type of Frosting for Your Wedding Cake What Is a Glaze? A glaze is a simple way to finish a baked good. A basic glaze contains confectioners' sugar and a liquid. More liquid is added to make the glaze thinner. More confectioners’ sugar is added to make it thicker. The most common liquids used for glazes are water or milk. Our lemon glaze uses lemon juice. Other types of glaze can be made by using sugar and liquid with melted chocolate, extracts, or jams. How to Glaze a Pound Cake For the best coverage, pour the glaze over baked goods that are completely cool. Alternatively, pour the glaze over the cake while it is slightly warm if you want it to spread. If the cake is too warm, the glaze will run off it or soak into the crust and create a soggy cake. Set rack with cakes over a baking sheet lined with wax paper. Pour glaze over cakes, letting it run down the sidesLet dry, about 30 minutes before slicing. The glaze will harden as it sets. Depending on the consistency, this typically takes about 30 minutes. Should You Use Frosting or Icing on That Cake? Here's When to Use Each of These Sweet Toppings Ingredients 2 cups confectioners' sugar 3 to 4 tablespoons fresh lemon juice Directions Brie Goldman Combine ingredients: Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Brie Goldman Add more sugar or lemon juice if needed: Add more sugar or lemon juice, as necessary, to achieve desired consistency. Brie Goldman Variations Brie Goldman 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 Originally appeared: Everyday Food, May 2005 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.