Lemon Glaze

Lemon glaze requires only two ingredients: powdered sugar and lemon juice. Some recipes call for milk, but such a small amount of milk dilutes the lemony punch without adding much in return. Instead, I like to add in softened cream cheese. Not only does the richness cut through the sharp acidity, it also gives a comforting twang reminiscent of lemon meringue pie.

Below, you will find two options for lemon glaze. The first is classic: bare-bones and simple with just two ingredients and an optional third in the form of zest. The second is a little more luxurious and slightly more indulgent with cream cheese. If you’re using the cream cheese version, be sure that your cream cheese is sufficiently softened and on the warmer side to ensure a smooth result. If it’s still cold from the fridge, give it 15 seconds in the microwave and a stir before adding in the rest of your ingredients.

Whichever one you choose, you can’t go wrong: drizzle some on top of your pound cake, applesauce muffins, or carrot cake cookies for a delightfully tart and sweet finish. Drop us a comment down below and let us know which one you made!