This Lemon Glaze recipe uses our signature method for getting a dreamy, bakery-worthy glaze texture! It's creamy, glossy, easy to drizzle, and thick enough to stay put without soaking in to your desserts. I promise you it delivers - we've made it countless times for cakes, cookies, muffins, scones, and more. One reader even summed it up this way: "Best lemon glaze yet!! I have tried many and this is it!"
The next time you have lemons hand, check out our collection of favorite Lemon Recipes for more inspiration!
Ever since we shared this glaze recipe, it quickly became a reader favorite (especially with our 1.5 million monthly Pinterest readers!). We first developed it for our favorite Lemon Loaf Cake that we've now been making for years.
The technique and ingredient combination has worked so well that we've since used it to inspire other flavors, including this Orange Glaze and Raspberry Glaze.
Recipe Notes from Danielle & Misty
Most glaze recipes I've tried from various cookbooks and websites have left me disappointed... they taste like pure powdered sugar, are watery thin, and they soak into whatever you drizzle them on until it disappears.
We set out to fix those problems, and after some trial and error I'm really proud to say we LOVE the way we make glazes now.
- Not too thin: We use heavy cream and a little butter in this recipe because the higher fat content creates a creamy texture and cuts through the pure sugar taste.
- Real, fresh flavor: Lemon juice can make the glaze too runny without enough flavor. The trick is using fresh lemon zest to pack a lot of flavor in without changing the texture.
- It stays put: Because of the rich texture, this glaze won't dissolve into the desserts you put it on. It also has enough flexibility to stay smooth instead of cracking as it sets.
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 recipe!!!! Thanks for sharing this with all of us!!!
⭐⭐⭐⭐⭐ - Janet
Ingredients for lemon glaze
These ingredients are simple, but there are a couple of things you should know to get the best results.
- Butter: We always use salted butter, but unsalted will work as well. The important part is to use butter that's very soft, but isn't melted. You need it to be soft enough to easily mix in, but if it's melted it won't help create the stable texture you're going for.
- Heavy cream: The fat content in cream gives the glaze a creamy consistency and also 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: The essential oils found in the colorful part of the skin is what gives the most intense fresh flavor. The fastest and easiest way to zest lemons is with a microplane. Do it before juicing the lemons.
Helpful kitchen tools
How to make lemon glaze
Before starting, take a look at your powdered sugar to make sure it doesn't look clumpy. If needed, whisk it vigorously or sift it until it's smooth.
Put all the ingredients in a medium bowl, starting with 2 tablespoons of heavy cream.
Whisk the ingredients well until the glaze is smooth. If you want it thinner, add more cream 1 teaspoon at a time until it reaches the consistency you are looking for.
How to use lemon icing
Wait to glaze your desserts until they are fully cooled so that it doesn't melt off. You can use it on practically any dessert you want, but here are some of the ways we like to use it.
Tips & tricks
- Pick good lemons: Fresh lemon juice and zest are key to making a flavorful icing. Pick lemons with a bright lemon peel that smell fragrant. 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. Roll it under your palm or microwave it for 10 seconds if your lemon is too firm.
- Help it on the edges: When pouring or drizzling the glaze, add a little extra to the edges wherever you want it to drip down the sides.
- Make cleanup easier: 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 recipes
Looking for other recipes? Try these:
Recipe
Lemon Glaze Recipe
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 tbsp butter, 1 cup powdered sugar, 2-3 tbsp heavy cream, 1 tbsp lemon zest, 1 tbsp lemon juice, ¼ tsp vanilla
- Use on cakes, pound cake, cookies, cinnamon rolls, scones, or other baked goods.
Notes
- Pick good lemons: Fresh lemon juice and zest are key to making a flavorful icing. Pick lemons with a bright lemon peel that smell fragrant. 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. Roll it under your palm or microwave it for 10 seconds if your lemon is too firm.
- Help it on the edges: When pouring or drizzling the glaze, add a little extra to the edges wherever you want it to drip down the sides.
- Make cleanup easier: 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.
Janice says
This is my new go to Lemon Glaze recipe! Super Delicious!!
Misty says
Hi Janice! So glad you love it! Thanks for taking the time to share your feedback.
Sharice says
Best lemon glaze yet!! I have tried many and this is it! Thank you! Will not use any other.
Misty says
This made my day to hear! Thanks for taking the time to share your feedback!
PIE LADY says
IF you swap the cream for SOUR cream ...this glaze will punch you right in the mouth!! ...yum!
Danielle says
We haven't tried that, but it sounds yummy! Thanks for leaving the suggestion.
Sharice says
Absolutely will have to try this. Thank you.
Michelle Silva-Sharma says
Any measurements or just all texture and to your own taste
Misty says
Hi Michelle! All the measurements are in the recipe card at the bottom of the post. You are welcome to adjust the amount of powdered sugar or cream if you want to change the thickness, but we find that the measurements listed give us the best consistent results. Enjoy!
Mary Ernst says
Just WOW! I am making sourdough discard lemon muffins, but I knew to switch to Borrowed Bites for the lemon glaze. Of course, I am thrilled. I will be buying the microplaner as I can't get any zest off of the cheese grater, though it works well on knuckles. I added more lemon juice & less cream. Ten stars. SO good!
Danielle says
Wow is right! We highly recommend the microplane as knuckles are not on the ingredient list. 😉 So happy that you enjoyed it and took time to let us know. Happy baking!
Marsha Estes says
need recipe for orange glaze please,these are great
Misty says
Hi Marsha, glad you liked it! Here is our recipe for orange glaze: https://borrowedbites.com/orange-glaze/. Enjoy!
Hazel says
Going to make this for granddaughter birthday next week with the 7 up cake.
Danielle says
That sounds like the perfect pairing! If you have a minute, we would love to hear how it turns out. And happy birthday to your granddaughter!
Dina says
Perfect Bundt cake glaze.
Misty says
Glad you liked it!
CherO says
I didn't have heavy cream but did have individual French Vanilla coffee mate. I used 2 of these and omitted the vanilla. It was still a little thick, so I added a tiny bit more lemon juice. It was delicious!
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!