Easy peasy lemon glaze from scratch is seriously one of those kitchen hacks you’ll use over and over. Basically, it’s the perfect sweet-tart topping for anything that needs a little zing!
What makes it so great? First off, it’s fast. You’re talking maybe five minutes, max, to whip it up. Just powdered sugar, lemon juice, and bam – you’ve got glaze. Sifting the sugar is the only “fancy” step, and that just makes it super smooth. It’s the perfect Lemon icing for cake, or Lemon drizzle for cookies!
The flavor? Oh man, it’s like sunshine in a glaze. The lemon juice gives it this bright, refreshing tang that cuts through the sweetness of the sugar. And if you add a bit of lemon zest? Even better! You get that extra burst of lemony aroma and a little texture.
You can tweak it too. Want it thicker? Use less lemon juice. Thinner? Add more. It’s super forgiving. And it’s not just for Easter bread; it’s amazing on cakes, cookies, scones, even pancakes! Honestly, it’s the kind of glaze that makes everything taste a little more special, with basically zero effort.
Too Runny or Too Thick
If it’s your first time making lemon glaze, it can be a bit finicky! It’s all about finding that sweet spot. You’re aiming for a glaze that’s thick enough to cling to your bread or cake, but thin enough to drizzle smoothly. It’s a little trial and error, but trust me, you’ll get the hang of it!
Too Runny.
Say you’ve got your beautiful bread, and you drizzle this watery glaze that just slides right off. Ugh! This happens for 2 reasons: 1. It’s usually because we got a little too excited with the lemon juice, or 2. Your bread (or cookie or muffins or whatever) was too warm. It happens!
The fix is super simple: 1. Just add some more powdered sugar. Sift it in, a tablespoon at a time, and whisk it up until it thickens to that nice, pourable consistency. You’re aiming for a glaze that coats the back of a spoon nicely. 2. Completely cool your bread before adding lemon drizzle. (Or muffins or whatever you are glazing.)
Too Thick Lemon Glaze:
This is when your glaze is more like a paste than a lemon drizzle. It’s usually because you didn’t add enough lemon juice or maybe went overboard with the sugar.
Don’t panic! Just add a little more lemon juice, a teaspoon at a time, and whisk it in. You want it to loosen up and become smooth and pourable. You can also add a splash of milk if you are running low on lemon juice, this will thin it out as well.
Only 2 Ingredients
The best part about (besides the taste) is that you only need 2 simple ingredients for this easy lemon glaze recipe: Powdered sugar and a lemon! We will use the juice from the lemon and the zest! If you don’t have a lemon, you can use bottled lemon juice instead. 😉
Let Me Know What You Think!
Let me know what you think if you use this recipe! Leave a review or comment below… Thank YOU!
Easy Peasy Lemon Glaze – 2 Ingredients & Doesn’t Soak In
Ingredients
- 2 1/2 tbsp lemon juice from 1 lemon, zested and juiced. Or use bottled lemon juice.
- 1 cup powdered sugar sifted
- 1 teaspoon lemon zest from the same lemon (Optional)
Instructions
- Sift the Sugar: Start by sifting the powdered sugar into a medium-sized bowl. This helps get rid of any lumps that give it a grainy texture and makes for a smoother glaze.
- Add Lemon Juice: Pour 2 tablespoons of fresh lemon juice into the bowl with the powdered sugar. You can use bottled lemon juice if you don’t have a fresh lemon.
- Whisk It Up: Use a whisk or a fork to mix the sugar and lemon juice together. Whisk until the glaze is smooth and creamy.
- Adjust Consistency: If the glaze is too thick, add a little more lemon juice, a teaspoon at a time, until you reach your desired consistency. You want it to be pourable but not too runny.
- Add Zest (Optional): If you’re using fresh lemons, use the lemon zest! To zest a lemon with a grater, firmly run the lemon’s peel across the fine side of the grater, rotating it to remove only the yellow zest and avoiding the bitter white pith. Stir it into the glaze now. It adds a lovely pop of lemon flavor and a little bit of texture!
Notes
- For a thicker glaze, use less lemon juice, by decreasing it 1 teaspoon at a time.
- For a thinner glaze, add more lemon juice, 1 teaspoon at a time.
- If you don’t have fresh lemons, you can use bottled lemon juice, but fresh is always best.
- If you accidently add too much liquid, simply add more powdered sugar.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Lee Ann
Quick and easy and delicious, too.