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."


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


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) 

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.

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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