This Lemon Glaze recipe uses our signature method for achieving that perfectly dreamy texture - creamy, glossy, and thick enough to stay put without soaking in to your desserts. We have made and remade this glaze for everything from cakes and cookies to muffins, scones, and more. If you're looking for a go-to glaze that won't let you down, this is the one to trust!
Check out our other favorite Lemon Recipes for more inspiration!
Ever since we have shared this glaze recipe, it quickly became a reader favorite (especially with out 1.5 million monthly Pinterest readers!). We first developed it for our favorite Lemon Loaf Cake. We've now used this method for years of baking, and have since developed it into other incredible flavors too!
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
Why this recipe is better than traditional icings
Most icings are 2-3 ingredients and they tend to be extremely sweet, crack once they dry, and even soak into baked goods to the point that the beautiful white topping becomes transparent. This recipe is specifically made to combat these problems!
- It's flavorful (it doesn't taste like pure powdered sugar!)
- It's creamy (not too thin)
- It holds it's shape and stays white (it doesn't soak in and disappear)
- It doesn't crack on top after it drys
- It's versatile - use it on lemon cake, pound cake, cookies, cinnamon rolls, scones, and much more
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Ingredients for lemon glaze
A full list of the simple ingredients you need for lemon 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 kitchen tools
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 these other citrus options instead!
- Oranges (like this creamy orange glaze)
- Tangerines
- Limes
- Blood oranges
- Mandarins
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
- Pound cake
- Bundt cakes (homemade or cake mix)
- Lemon cookies or sugar cookies
- Lemonies (lemon brownies)
- Lemon Pancakes
- Lemon scones or Lemon Blueberry Scones
- Muffins
- Cinnamon rolls (or lemon sweet bread rolls)
- Quick breads
- 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.
Recipe
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.
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.
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!