3 Minute Easy Lemon Glaze (For Bundt Cakes!)
This simple three ingredient easy lemon glaze can be made in just 3 minutes and is the perfect icing to top bundt cakes and fruit desserts! It is made with fresh lemon, powdered sugar and milk for an easy and quick topping over any lemon based desserts.
As a pastry chef, I know that a simple glaze does wonders for all types of dessert! But you don’t need to be a trained professional to make this simple recipe.
This lemon glaze is made with just 3 ingredients you probably already have in your pantry! Just mix them together slowly to form a glaze that is not only great to top bundt cakes, but also lots of other desserts! I brush this glaze over lemon poppy seed muffins or drizzle it over bakery style lemon muffins all the time.
The sweetness of the sugar pairs perfectly with the fresh and tart lemon zest making a refreshing sweet confection in just minutes! This recipe can also be tweaked to make a citrusy orange glaze!
It is also super easy to make and hard to mess up! Read these tips on how to thicken frosting if you need some help!
We are BIG lemon lovers over here. You can top this lemon icing on this quick lemon pudding bundt cake, this lemon raspberry bundt cake, or even a lemon blueberry bundt cake.
INGREDIENTS NEEDED
- Powdered Sugar – This finely milled sugar is used in glaze and icings because its small grain blends in with liquid smoothly.
- Fresh Lemon– You’ll use the zest for added flavor, and the juice to thin out the glaze.
- Milk – Make this recipe your desired consistency by using milk to thin it out. Milk also helps keep the glaze rich and creamy.
You could also use bottled lemon juice if thats all you have. I prefer fresh though.
Making this quick glaze
Mix the ingredients: Add the powdered sugar, lemon zest, lemon juice, and milk to a mixing bowl and whisk until fully combined.
Adjust consistency: You can make the glaze thicker by adding more powdered sugar or make it thinner by adding milk one teaspoon at a time until desired consistency is reached.
How to make a glaze without measuring
You can totally make this glaze without following a strict recipe. All you need to do is add a handful or more of powdered sugar into a bowl, top with the lemon zest, squeeze in a little bit of juice and a drop of milk. If the mixture is too thin, add more powdered sugar. If the glaze is too thick, add more milk or lemon juice.
You really can’t mess this up!
Glazing the cake
Make sure to glaze the cake once its completely cool. If it still even a little bit warm, the glaze can seep into the gaze and disappear.
You can glaze it two ways- Pour it over the cakes using a measuring cup for larger coverage, or using a spoon drizzle the glaze over the cake.
In these pictures I used a measuring cup to pour the glaze all around the cake.
Tips for success
- Zest the lemon on top of the powdered sugar and not in another bowl so you don’t lose all the extra essential oils!
- To get lemon zest quickly, use a microplane grater.
- You can use bottled lemon juice if you don’t have fresh lemons on hand. Just make sure to taste as you go since the flavor can vary.
- Make this glaze right before you need to use it. If you make it ahead of time it will harden and wont be pour-able.
- This recipe can easily be doubled if you need a larger batch!
STORAGE AND FREEZING
Storing- I recommend making the glaze right before you need it and using it all at the same time. If you try to store it, it will harden and will no longer be able to pour.
Freezing- This recipe is not freezer friendly, it’s best to make it right before serving.
3 Minute Easy Lemon Glaze (For Bundt Cakes!)
Ingredients
- 1 cup (120 g) powdered sugar
- 2 tsp (2 tsp) fresh lemon zest
- 1 tbsp (1 tbsp) fresh lemon juice
- 1 tbsp (1 tbsp) milk
Instructions
- In a medium bowl combine the 1 cup powdered sugar, zest of 1 lemon. 1 tbsp lemon juice, and 1 tbsp milk.
- Mix until combined.
To thin or thicken:
- To make a thinner glaze add 1 tsp milk at a time.
- To make the glaze thicker, add ¼ cup powdered sugar and mix to combine.
I have been looking for a lemon glaze for icing for a long time. Many recipes sound like this one but none hardened like this one. I will now use it on so many cakes, sweet breads and cookies! Thank you.
YAY thanks for the 5 star review and your comment Vicki! So glad this recipe worked for you!
I made this. It is perfect for my bunt cake.
So glad! Thanks Janeen!! Thank you for coming back to leave a comment and 5 star rating!
I needed a glaze for lemon bundt cake so I checked Pinterest and found this recipe It was so easy to make and had just the right amount of that tart lemon flavor. 🙂
So glad to hear it Sandra, thank you so much for letting me know!
I have an unusual question to ask, but can you use leftover cream cheese fruit dip as a drizzle on lemon pound cake?
Sure! That sounds delicious!
Milk?? I’ve always used confectioners sugar, a little melted butter, a pinch of salt, fresh lemon juice and zest. Please explain the milk part to me.
Hi Lorraine, the milk is used to loosen up the frosting. In most glaze recipes there is a liquid component like milk, water, or juice. I’ve never used butter but if it works for you thats great!
Ok thanks! I’ll try the milk and see 🙂
Super easy. I am only 10 years old and I made it! I just adored the taste! My cousin is allergic to milk, what can I use instead?
Wow Grace!!! Way to go! Thanks for making this recipe 🙂 If your cousin is allergic to milk you can use a non dairy alternative- coconut cream or soy milk works! Keep on baking!!
Hi, I usually only have lowfat milk or half and half. Are any of these suitable to substitute the milk? Thanks!
Yes you can use either one!