Lemon Glaze

  • Serves: Makes enough to glaze one 8- or 9-inch square cake
  • Views: 6510
  • Comments: 1


Lemon cake food styling and photos by odetteganda © Sarah Phillips 
odetteganda, Premium Member, Says: "I made Sarah's Healthy Oven Glazed Lemon Cake Recipe  today for breakfast and it's the best lemon cake I've ever had. It's soft and flavorful! I love how the applesauce leaves the cake moist and tangy. It's still supposed to be for breakfast, but I'm still munching on it right now."
FROSTING, ICING, ETC RECIPE HELP

Sarah's
Secrets

I like to use lemon / lime peel or orange / lemon peel combinations in my glaze.

INGREDIENTS


1 cup powdered sugar, sifted; measure and then, sift
Grated zest of 1 lemon (orange) or 1/4 teaspoon pure lemon oil or orange 
2 to 3 tablespoons of freshly squeezed lemon juice (orange juice) 

INSTRUCTIONS
1. Place the powdered sugar and zest in a medium bowl.


2. Stir in 2 tablespoons lemon juice to start to make a smooth glaze.


The consistency should be a little thicker than heavy cream. Add in a few drops more of lemon juice, if necessary.


3. Use immediately.


STORAGE
Press a piece of plastic wrap on top of the glaze and store at room temperature for a day or two. Stir before using.

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