This easy Lemon Glaze recipe is packed with lemon flavor, not too sweet, and - best of all - done in just 5 minutes! Made with fresh lemon juice and zest, it makes the best lemon icing for cake, cookies, cinnamon rolls, and more. Thanks to two secret ingredients, it's the ideal consistency to drizzle and will hold up perfectly on all your baked goods - no more soaking in!
If you love this lemon glaze, check out more Glaze Recipes that our family makes on repeat!
We have made this recipe for years and years, triple-testing recipes to make sure this is the BEST easy lemon glaze recipe! In fact, it's our go to for this favorite Glazed Lemon Cake.
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Why this recipe is the best
- Flavorful (it doesn't taste like pure powdered sugar!)
- Easy and fast (no electric mixer or piles of dishes)
- Creamy (not too thin)
- It holds it's shape and stays white (it doesn't soak in and disappear)
- Doesn't crack on top like many powdered sugar icings
- Versatile - use it on lemon cake, pound cake, cookies, cinnamon rolls, scones, and much more
Ingredients for lemon glaze
A full list of the simple ingredients you need for lemon icing glaze is in the recipe card below, but here are a few noteworthy tips:
- Butter: Use softened butter, salted or unsalted.
- Powdered sugar: Also called confectioners' sugar at the grocery store.
- Heavy cream: The fat content in cream gives this sweet lemon glaze it’s creamy consistency and cuts the sharp powdered sugar taste. You can substitute with half and half, but I don’t recommend using milk because it doesn’t have enough fat to yield the same results.
- Fresh lemon zest: This is where the fresh lemon flavor comes from, so don't skip it. Zest the lemon before juicing.
- Fresh lemon juice: Fresh juice will give you the best flavor. Bottled lemon juice does not taste the same.
- Vanilla extract: It rounds out the flavor.
Helpful equipment
These are some of our go-to kitchen gadgets when making a quick glaze.
How to make lemon glaze
Start by softening your butter. My preference is to leave the butter on the counter at room temperature until it is soft enough to indent easily with your finger. You could also microwave it on a medium-low power setting in your microwave, rotating and checking for softness every 10 seconds.
Next, zest your lemons. Our favorite tool for this is a microplane (the name brand really is better in our experience). Holding the lemon in one hand and the microplane upside down in the other hand, drag the grater gently but firmly across the peel, just removing the top yellow layer.
Last, squeeze the juice from the lemon into a small bowl. I like to use this citrus citrus juicer, but you can also do it by hand. If the lemon feels firm, roll it under your palm a few times before juicing.
Put all the prepared ingredients in a medium bowl, starting with 2 tablespoons of cream.
Whisk the ingredients until smooth. For a thinner glaze, add more cream 1 teaspoon at a time until you reach the desired consistency.
Variations
- Try using limes or oranges (like this creamy orange glaze)
- Sprinkle toasted coconut on top
- Sprinkle chopped almonds on top
How to use lemon icing
A small bowl of lemon glaze icing instantly elevates a basic dessert.
- Lemon bundt cake
- Lemon loaf cake
- Angel food cake
- A moist cake or cream cheese pound cake
- Bundt cakes (homemade or cake mix)
- Lemon cookies or sugar cookies
- Cinnamon rolls
- Muffins
- Lemon scones
- Quick breads or sweet breads, like lemon poppy seed bread
- Cupcakes
FAQs
Look for fresh lemons that are bright yellow (no green spots) and slightly heavy for their size. They should be firm, but give slightly when you squeeze them. If there is no give, it likely has an extra thick rind and less juice.
Wait to glaze your desserts until they are fully cooled. This will ensure the glaze doesn't melt, forms a thick layer, and drips nicely down the sides.
First, only pour the glaze on top of the cake when it is completely cool so the icing doesn’t melt. Second, use a thick glaze that uses a bit of butter and/or heavy cream. The extra fat content helps hold the glaze together so it holds a nice layer instead of dissolving into the cake.
You can store this easy lemon glaze in an airtight container in the refrigerator for up to a week, then gently warm it until it’s the desired consistency. Once you drizzle it on your cake, it will stay good for 2-3 days at room temperature.
Tips & tricks
- Bring the lemons to room temperature, roll them under your palm, or microwave them for about 10 seconds to release more juice. Large lemons should yield 2-3 tablespoons of juice each.
- Don’t substitute the cream. It helps with the creaminess, mellows the sweetness, and keeps it from soaking into your desserts.
- Help it on the edges. When pouring or drizzling the lemon glaze, add a little extra to the edges wherever you want it to drip down the sides.
- For easy clean up, place your baked goods on a cooling rack, then set the rack over a sheet of parchment paper. The parchment will catch all the drips.
More dessert recipes
Recipe
The Best Lemon Glaze Recipe (Lemon Icing for Cake)
Equipment
Ingredients
- 1 tablespoon butter softened
- 1 cup powdered sugar
- 2-3 tablespoon heavy cream or half n half
- 1 tablespoon lemon zest about 1 large lemon
- 1 tablespoon lemon juice about 1 large lemon
- ¼ teaspoon vanilla
Instructions
- Place all the ingredients in a bowl, starting with 2 tablespoon of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 teaspoon at a time until desired consistency is reached.1 tablespoon butter, 1 cup powdered sugar, 2-3 tablespoon heavy cream, 1 tablespoon lemon zest, 1 tablespoon lemon juice, ¼ teaspoon vanilla
- Use on cakes, pound cake, cookies, cinnamon rolls, scones, or other baked goods.
- We love comments! Please come back and leave us one after you've tried this recipe.
Notes
- Bring the lemons to room temperature, roll them under your palm, or microwave them for about 10 seconds to release more juice. Large lemons should yield 2-3 tablespoons of juice each.
- Don’t substitute the cream. It helps with the creaminess, mellows the sweetness, and keeps it from soaking into your desserts.
- Help it on the edges. When pouring or drizzling the lemon glaze, add a little extra to the edges wherever you want it to drip down the sides.
- For easy clean up, place your baked goods on a cooling rack, then set the rack over a sheet of parchment paper. The parchment will catch all the drips.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Linda Ford says
I followed the recipe exactly but the glaze is super runny. Added a bit
More powdered sugar and a half scoop of instant lemonade for more lemony flavor. Also used gel food colors (yellow). OMG. This is absolutely the best glaze EVER. My granddaughter in law loves anything Lemon and I make a lemon cake for her each birthday. Used this on a lemonade bundt cake. The combination is over the top. Thank you.
Barbara Staley says
I made this to put on top of my lavender lemon poundcake and it turned out beautifully. Just the right amount of sweet and tart. Thank you for sharing recipe. I will be making this quite. It will make the usual extra special.
Danielle says
It makes our day to hear that you had success! Thank you for taking the time to let us know.
ChugMama says
I loved this. I did use Sweet Italian cream because I didn’t have heavy whipping cream and it turned out delicious. Will make again
Misty says
So glad you enjoyed it!
Janet says
Love this glaze!!! I've used this several times on different cakes, lemon brownies and lemon squares and I always get compliments on it. In fact several times I've been asked for the receipe!!!! Thanks for sharing this with all of us!!! Janet
Danielle says
So glad to hear that you loved it!
Sammy says
OMG YUMMY! I made this to drizzle over my shortbread cookies to make Strawberry lemonade Cookies. They were such a hit!! Thank you for sharing.
Misty says
We're so glad you liked it, Susan!
Cheryl says
I made this for an angel food cake. My bookclub loved it and my husband just finished TWO pieces of cake. It has a wonderful lemon flavor and texture and covered the cake beautifully. I made the day before and stored in the frig. Then just reheated about 30 seconds in microwave before pouring over the cake. I will definitely make this glaze again
Danielle says
Thank you so much for taking the time to let us know! It makes our day knowing you found something yummy!