All-purpose lemon glaze recipe
- Dish type
- Cake decorating
- Lemon icing
This all-purpose lemon glaze is perfect for not only lemon drizzle cake, but any cake, cupcake or muffin that needs a little something special. Only two ingredients are necessary to enhance the flavour of your favourite cake!
29 people made this
- 170g caster sugar
- 1 lemon
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Halve the lemon and squeeze the juice into a measuring jug. Put the sugar into a large bowl.
- Add the lemon juice to the sugar slowly, stirring vigorously until it thickens.
- Use to glaze your favourite cake, cupcakes or muffins.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
Very nice and quite simple. I used this glaze on some plain cakes and then topped with a swirl of lemon icing.-24 Sep 2012
- ¾ cup butter
- ¾ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 cup icing sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine butter and sugar in a large bowl beat with an electric mixer until creamy. Beat in egg and vanilla extract.
Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture beat until combined.
Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.
Ingredients for Copycat Starbucks Lemon Loaf
- Butter: Softened to room temperature.
- Granulated sugar: For the loaf.
- Eggs: Bring the eggs to room temperature. This provides a super smooth batter.
- Vanilla extract: Adds a little vanilla flavor and balances everything.
- Lemons: You’ll need the juice and zest from lemons for this recipe.
- Sour cream: This should also be room temperature. Sour cream adds richness to the loaf and a little bit of a tang. It’s similar to adding buttermilk to a baking recipe.
- Baking soda: To get this little baby to rise.
- Kosher salt: Salt balances out the sweetness in dessert recipes.
- All-purpose flour: Keeping it simple with all-purpose.
- Powdered sugar: For the glaze.
How to Make Lemon Poppy Seed Muffins
Here’s what you’ll need to get started.
- all-purpose flour
- poppy seeds
- baking soda
- granulated sugar
- lemon yogurt
- lemon extract
First, be sure your oven is preheated to 400 degrees F. Next, line a 12-cup muffin pan with liners. Spray the liners with non-stick cooking spray.
Whisk together the flour, poppy seeds, salt, and the baking soda set aside.
Using an electric mixer, cream together the butter and the sugar. Beat in the eggs one at a time just until combined. Mix in the yogurt and the lemon extract.
Beat in the flour mixture a little at a time just until combined.
Spoon evenly into the paper liners.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan until cool enough to handle then transfer to a wire rack.
Lemon Brownies with Lemon Glaze
Here’s another recipe for all of you lemon-lovers out there—I recently did a post on Easy Lemon Bars, and these Lemon Brownies are full of lemon flavor, too! They have a dense, brownie-like texture with plenty of lemon yumminess in every bite! I adapted this from a recipe I found at Rita’s Recipes. I used more lemon juice and zest for my version.
You actually need quite a few lemons for these brownies—about 6 to 7 total, depending on the size of the lemons. You’ll need to juice them and zest some of them, so there is a little work in making these, but it’s definitely worth it!
Lemon Brownies with Lemon Glaze
- Servings: 15-18
- Time: 1hr
- Difficulty: moderate
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon salt
4 large eggs
6 Tablespoons lemon juice (you need about 3 to 4 lemons for the juice and the zest)
2 to 3 Tablespoons lemon zest
Preheat oven to 350˚F. Grease or spray a 9 x 13″ pan set aside (for easy clean-up, you can also line your pan with parchment paper leave paper edges sticking up out of the pan so you can just lift the brownies right out of the pan when they’re finished baking).
Juice and zest your lemons set aside in a small container.
In large bowl, cream the butter and sugar. Add in the flour and salt, mixing until well blended.
In medium size bowl, whisk eggs and add lemon juice and lemon zest, blending well. Pour this mixture into the flour/butter mixture and mix ingredients until smooth.
Pour batter into prepared pan and bake at 350˚F for 25 minutes, or until toothpick inserted in center comes out clean (the edges will be a little browned). Let brownies cool for a few minutes in pan. While cooling, you can mix the Lemon Glaze…
2 to 2 1/2 cups powdered sugar (depending on how thin or thick you want the glaze)
5 Tablespoons lemon juice (you need another 3 lemons for the juice and the zest)
2 Tablespoons lemon zest
Mix powdered sugar and lemon juice together, blending well, then add in the lemon zest and stir until zest is mixed in evenly.
While brownies are still warm, spoon and spread about half the glaze over the top of the brownies (some of the glaze will soak into the brownies) wait 10 to 15 minutes (the glaze will just be partially set) and then spoon the rest of the glaze over the first layer of glaze. Let glaze set completely (this might take an hour or so, especially in humid weather) and then cut into squares or bars and serve.
If you want the glaze to set more quickly, you can put the brownies in the fridge for about 20 to 25 minutes, then cut and serve. Actually, you may just want to pop them in the fridge anyway, because these taste great cold, too!
Recipe from NancyC | nancy-c.com
I like making lemon-flavored things in the warm weather months—they’re so refreshing! Do you have a favorite lemon recipe you like making in the spring or summer months?
How to Make the Best Lemon Bars:
First you’ll make a simple crust with three ingredients: flour, butter and powdered sugar. The crust is baked until golden, and then you’re ready for the filling. A sweet and tangy filling in these bars tops the crust, and then these bars go back into the oven to bake again. Once cooled, a simple glaze is drizzled on top. Everything is perfectly, overwhelming lemony… as the best lemon bars should be.
I’ve been baking these lemon bars for a good number of years as I’m quite sure my Mother passed along the recipe on an old recipe card. In college, I baked them for boyfriends. I transitioned into baking them for parties like baby showers and block parties in my neighborhood. It turns out that the lemon bars in general just happen to be a favorite dessert recipe among most people.
It’s quite difficult to eat just one lemon bar. They’re so addicting! Bake them today, and share them with friends and family. Enjoy!
If you’re looking for more desserts that would be great to bring to a party, you might also like my Lemon Blueberry Streusel Bars or these Cookies and Cream Cheesecake Bars. Pecan Pie Bars, Chocolate Mint Bars and Seven Layer Bars are great party desserts too!
Homemade Cronuts with Lemon Glaze
Last weekend Alex flew home to California for a bachelor weekend, which left me at home all by myself. It’s amazing to me how quickly we get used to living with someone else. Alex and I did long distance a few times throughout our dating relationship and for the entirety of our engagement, and yet it was so weird not having him here! The weirdest part is going to bed at night, especially since any extra noise puts me on high alert. But thankfully I was able to weld my sleeping abilities to get me to fall asleep asap so I wouldn’t be so paranoid!
Besides that, the weekend was very relaxing, and laid back. It has been a while since I wasn’t doing extensive recipe testing or photographing my latest creations on the weekend, so it was a nice change in pace. Instead, I spent the weekend decluttering and deep cleaning. I’m sure that sounds like the worst thing ever to most of you lol, but it was oddly very satisfying. I cleaned in the places that I normally just pretend don’t exist lol, like under the bed or under the kitchen sink. The amount of dust bunnies under our bed that I removed was actually kind of gross (just being honest over here). But, like, random thought - why are they even called dust bunnies?? It would make more sense if they were called dust balls or dust clumps. Just saying…
Lately we seem to be have been collecting random, excess items, and in a small apartment things feel cluttered very quickly. I got to rid of a lot of items we don’t need and clothes that I don’t wear anymore. The whole decluttering process is like a little gift to myself and I feel so much better afterwards. Does anyone else feel this way or is it just me.
Let’s talk about CRONUTS. “Cronut” is a fusion word between croissant and donut. It was invented by pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. When Alex and I went to New York we stopped by the bakery to see if there were any cronuts left for the day. We weren’t very serious in our attempts though, so when we showed up in the afternoon we knew there was little chance any would be left. And indeed there were no cronuts left, so instead we had a DKA (“Dominique’s Kouign Amann”), which was amazing!
If you enjoy challenging recipes and feeling the reward that comes with successfully making such a recipe, then this cronut recipe is for YOU! It is a two day process as there is a lot of waiting time between some of the steps. It took me a couple tries before I felt confident in my croissant dough making abilities. I wrote very detailed instructions so as to help you with this process, but the top piece of advice that I have is to READ THE ENTIRE RECIPE before you start as well as the baker’s notes. Seriously. :)
Like croissants, these cronuts consist of buttery, flakey layers. (I enjoyed eating these cronuts layer by layer!) Deep fried, these cronuts have a crisp exterior, while the inside remains soft and delicate. The donuts are rolled in sugar and topped with a lemon glaze. Each donut is rather tall as you can visibly see from the exterior the endless number of layers within. And of course, don’t forget about the donut holes! In reality they look nothing like traditional donut holes because the numerous layers expand as they cook, creating a caterpillar like shape. But they are just as delicious as the cronut.
These cronuts truly are a labor of love. Either make them for yourself to enjoy or gift them to a friend or loved one. They are sure to impress whoever you give them too! Just know, that they are best the same day. ENJOY!!
Scones - Preheat the oven to 375 F and line a baking tray with parchment paper.
ift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze - For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
Ingredients in This Recipe
This lemon quick bread recipe comes together with pantry staples. Here’s what goes into the recipe:
- All-purpose flour: When measuring your flour, make sure to spoon and level your flour instead of scooping it out of the container. I wrote a post about the spoon and level method here, but it’s important to use the right amount of flour so you don’t end up with a super dense loaf.
- Baking powder: Helps the bread rise in the oven.
- Salt: Balances out the sugar in the batter.
- Oil: A neutral oil, like canola or vegetable, is best.
- Granulated sugar: Sweetens the quick bread and complements the sour lemon juice.
- Sour cream: If you don’t have sour cream, then plain Greek yogurt works fine too.
- Lemon juice and zest: Use fresh lemons since you’ll need both the juice and zest.
- Eggs: To help bind everything together.
- Vanilla extract: Use pure vanilla extract, if possible.
- Powdered sugar: Is mixed with lemon juice to make the glaze.
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Hi, I’m baker bettie!
I’m a trained chef and baking educator. My goal is to help you build baking confidence through teaching foundational baking techniques, approachable baking science, and classic recipes.