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This super simple lemon glaze recipe is my favorite topping for homemade cakes, cookies, cupcakes, and more! It needs just two simple ingredients (three if you’re fancy), and tastes like concentrated lemonade. Ridiculously good!
This is my go-to glaze for almost any baked goods. I’ve been making it for years and years, and always get requests for the recipe.
How can I tell people it’s literally two ingredients? That’s almost too simple, but I promise, the flavor is top notch!
The lemon juice makes it sharp and tart while the powdered sugar adds just enough sweetness. I could literally eat it off a spoon.
Lemon Glaze Ingredients
Powdered sugar – This will help thicken the glaze and sweeten the lemon juice. For a single batch, I use 1 cup of sugar.
Fresh lemon juice – Although you can use bottled lemon juice (I have lots of times), fresh lemon juice is so much brighter! You don’t need much so it’s worth the squeeze.
Fresh lemon zest (optional) – You really don’t need much, but a little lemon zest will amplify the lemon flavor. I usually use about 1/2 tsp or less.
How to Make Lemon Glaze
Step 1: In a medium bowl, combine the powdered sugar, lemon zest and lemon juice.
Step 2: Whisk thoroughly to combine then coat or drizzle your room temperature baked goods.
Storing Suggestions
If you end up with any leftover glaze, just store it in a small glass jar or airtight container and store it in the refrigerator for a few days. Let it come to room temperature and stir well before glazing.
If you’re icing any desserts with the glaze, I highly recommend letting the glaze firm up before storing them.
Tips & Variations
- Adjust the thickness. You can add up to 4 tablespoons of lemon juice, if you’d like, which will make a thinner glaze. I almost always add exactly 2 tbs of lemon juice, sometimes slightly less if I want a really thick glaze to pipe lines.
- Use a different citrus. Instead of lemon, use fresh orange, grapefruit, or lime juice.
- Add a little extract. To deepen the flavor, replace a little of the lemon juice with vanilla extract or almond extract. It can adjust the color, but I love mixing and matching the flavors.
- Scale up or down. I often make a half batch of this recipe when I only need a drizzle. It turns out great! Just use 1/2 cup of powdered sugar, 1 tbs lemon juice, and about 1/4 tsp lemon zest (if using).
How to Use Lemon Glaze
Once your glaze is whisked together, it’s time to spoon or drizzle it over your favorite lemon desserts.
I like to use it on:
- Lemon Poppy Seed Muffins
- Lemon Blondies
- Lemon White Chocolate Scones
- Bundt cakes
- Cupcakes
- Sugar cookies or shortbread
- Lemon Blueberry Blondies
More Glaze Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Easy Lemon Glaze for Baking
Ingredients
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest, optional
Instructions
- In a medium bowl, combine the powdered sugar, lemon zest and lemon juice.1 cup powdered sugar, 2 tbsp fresh lemon juice, 1/2 tsp lemon zest
- Whisk thoroughly to combine, then dip or drizzle over room temperature baked goods. Allow the glaze to set hard before moving or storing the treats.
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