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.

A bundt cake with a white lemon glaze drizzled on top.

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 for other desserts like cookies, cupcakes, loaf cakes and more!

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.


  • You can make this in just 3 minutes!
  • The sweetness of the sugar mixed with the refreshing taste of lemon is a winning combination.
  • You can use this recipe on SO much more than bundt cakes.
  • You control how thick or thin it is by adding as little or as much liquid as you like to create the perfect consistency.


Ingredients for a lemon glaze for cakes.
  • 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.


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!


  • Zest the lemon on top of the powdered sugar and not in another bowl so you don’t lose all the extra essential oils!
  • When choosing a lemon, make sure it’s heavy for its size and has a bright yellow color. These lemons will have the most juice and the most flavorful zest.
  • 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!
A close up of a bundt cake topped with a white glaze.


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- I don’t recommend freezing this recipe.


Can I use bottled lemon juice?

Yes, you can use bottled lemon juice and leave out the lemon zest.

How do you put glaze on a Bundt cake?

Use a measuring cup and drizzle the glaze all around the bundt cake.

Does lemon glaze need to be refrigerated?

No, you do not need to store a cake if it is glazed. You will only have to refrigerate the cake if it has fresh fruit in it like a fresh blueberry or raspberry cake.

Do you glaze a cake hot or cold?

This depends on the type of cake. For most cakes I suggest letting the cake cool before drizzling on the glaze so it doesn’t slide or melt right off.


This easy lemon glaze is not just for bundt cakes and can be used in many different ways. Try these fun ideas.

  • Serve it as a dipping sauce for fresh fruit like strawberries, blueberries, or raspberries.
  • Mix it into yogurt for a delicious breakfast or snack.
  • Use it as the topping for One Bowl Lemon Cupcakes.
  • Add it to your morning coffee or tea for a little something sweet.
  • Glaze the tops of Blueberry Lemon Scones for breakfast.
  • Makes a great topping for Lemon Shortbread Cookies.

More frosting recipes

A bundt cake with a white lemon glaze drizzled on top.
5 stars (22 ratings)

3 Minute Easy Lemon Glaze (For Bundt Cakes!)

This simple three ingredient Easy Lemon Glaze can be made in 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.


  • 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


  • 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.


If the glaze is too thick, add 1/2 tsp milk at a time. If the glaze is too thin, add 1/3rd cup at a time of powdered sugar and mix to combine.
You can substitute bottled lemon juice for the fresh lemon.
Serving: 1portion, Calories: 48kcal, Carbohydrates: 12g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.01g, Cholesterol: 0.2mg, Sodium: 1mg, Potassium: 5mg, Fiber: 0.05g, Sugar: 12g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 0.01mg
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