Lemon Glaze Recipe (Smooth, Buttery, Sweet & Tart)
Whatever calls for a sweet and tart lemon glaze, baby, THIS is the recipe you want. It’s got that perfectly balanced buttery lemon flavor and silky smooth texture. Bring on the lemon desserts, because this glaze is ready for it!
Watch how to make this lemon glaze recipe from start to finish!
Come into my kitchen and watch how I make this lemon glaze step-by-step. I’ll show you how to get that super silky texture and exactly what to do if you accidentally add too much milk.
Why You’ll Love This Lemon Glaze Recipe
- Perfectly balanced flavor. Not too sweet, not too tart. The butter really balances out the flavors so nicely.
- Silky smooth texture. Thanks to the milk and butter, the texture is so luscious. Pours and drizzle flawlessly.
- Simple ingredients & simple recipe. Just 5 simple ingredients needed.
- Sets firm. This glaze sets quickly and firmly.
- Perfect for pound cakes. If you’re looking for a lemon glaze for pound cakes, give this one a try.
- Works on so many lemon desserts. Use on pound cake, donuts, cupcakes, muffins, cookies, you name it!
Ingredients You’ll Need
This glaze is all about balance. The lemon juice brings the tang, the lemon extract magnifies the tang, the milk and butter smooth it all out, and powdered sugar ties everything together for that perfect sweet, tart, and creamy finish.
- Powdered sugar, sifted– This is the sweet base of the glaze. It dissolves quickly to create a silky texture.
- Unsalted butter (melted)- Adds richness and helps the glaze set.
- Fresh lemon juice- Adds a fresh, tart, and tangy flavor.
- Lemon extract- Boosts the lemon flavor without needing to add more lemon juice.
- Milk- Creates a silky, easy pour texture and softens the tartness of the lemon juice.
- Salt (pinch)- Balances out the sweetness.
- Yellow food coloring (optional)- Just a drop if a deeper yellow color is desired (Using darker yellow butter Kerry Gold will create a natural light yellow color as well.)
Quick & Easy Steps
How to Make Easy Lemon Glaze (Step-By-Step)
1. Mix the base ingredients. Add powdered sugar to a bowl. Stir in the butter, lemon juice, and lemon extract. (Mixture will be thick and pasty)
2. Add milk gradually. Slowly stir in the milk, a little at a time, until you reach your desired consistency.
3. Finish it off. Add a generous pinch of salt and a drop of yellow food coloring, if using.
The glaze is now ready to use.
Mo’s Test Kitchen Tips
- Sift the powdered sugar. Be sure to whisk or sift the powdered sugar to remove any clumps.
- Start with less milk than what’s called for. Start slow when adding the milk and stir after each addition; you can always add more to thin it out if needed to reach your desired consistency. This prevents having to chase the right texture and having to add more sugar and adjust ingredients.
- Use fresh lemon juice for the best flavor. Bottled lemon juice works in a pinch, but fresh lemon juice is the star of this recipe. Cold-pressed lemon juice will also work well.
- Glaze cooled desserts. Unless the recipe calls for something different, always cool the dessert you are glazing.
- Want a natural yellow color? For a natural pale cream color, use dark yellow butter like Irish butter (Kerry Gold) or natural food coloring.
FAQ’S
Can I make lemon glaze without milk? Yes, you can use other liquids like water, half n half, or heavy cream. However, after testing this out with the heavy cream and half-and-half. I like the milk the best.
What happens if I add too much milk? Just add more powdered sugar a little at a time.
How do I make the glaze thicker or thinner? The milk controls the thickness of the glaze. If you want a thicker glaze, reduce the milk. If you want a thinner glaze, add more milk.
Can I make this glaze ahead of time? Yes, you can. Store the finished glaze in the fridge in a air tight contianer for 3-4 days. Let it come to room temperature on the counter before and stir before using.
Can I add vanilla extract or lemon zest? Yes, 1/8 teaspoon of vanilla extract and a pinch of fresh lemon zest is perfect.
Why does my glaze look lumpy? Usually for powdered sugar lumps. Be sure to sift it well before using.
Storage
Room temperature: Best used fresh as soon as you make it for the smoothest texture.
Refrigerator: Store glaze in an airtight container in the fridge for 3-4 days.
To reuse: Let it come to room temperature and stir well. If needed, add a bit of milk to loosen it up.
What To Use This Lemon Glaze On
- Pour over pound cake
- Glaze muffins and donuts
- Drizzle over cookies
- Pour over waffles/pancakes
- Scones
Ready to give this lemon glaze a try? Grab the recipe below!
If you make this recipe, leave me a comment. I’d love to know how you like it and what you used it on!
Get the Recipe:
Lemon Glaze Recipe (Smooth, Buttery, Sweet & Tart)
Ingredients
- 2 cups powdered sugar (sifted)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons lemon juice (fresh)
- ⅛ teaspoon lemon extract
- 1 tablespoon milk (use more or less)
- 1 drop yellow food coloring (optional)
- 1 pinch salt
Instructions
- In a large bowl, stir together the powdered sugar, melted butter, fresh lemon juice, and lemon extract. (The mixture will be thick and pasty.)2 cups powdered sugar, 2 tablespoons unsalted butter, 2 tablespoons lemon juice, ⅛ teaspoon lemon extract
- Gradually add in the milk, stirring after each addition until your desired texture is reached.1 tablespoon milk
- If desired, stir in a drop of yellow food coloring to achieve a buttery yellow color.1 drop yellow food coloring
- Add a generous pinch of salt1 pinch salt
Notes
Mo’s Test Kitchen Tips
- Sift the powdered sugar. Be sure to whisk or sift the powdered sugar to remove any clumps.
- Start with less milk than what’s called for. Start slow when adding the milk and stir after each addition; you can always add more to thin it out if needed to reach your desired consistency. This prevents having to chase the right texture and having to add more sugar and adjust ingredients.
- Use fresh lemon juice for the best flavor. Bottled lemon juice works in a pinch, but fresh lemon juice is the star of this recipe. Cold-pressed lemon juice will also work well.
- Glaze cooled desserts. Unless the recipe calls for something different, always cool the dessert you are glazing.
- Want a natural yellow color? For a natural pale cream color, use dark yellow butter like Irish butter (Kerry Gold) or natural food coloring.
Get More Lemon Glazed Desserts
