Easy Lemon Glaze (Perfect for Cakes, Cookies & Bars)
A glaze is one of my favorite ways to top a dessert. While I love a buttercream frosting, a topping like this simple lemon glaze creates a buttery, crackly layer that pairs perfectly with shortbread bars or a soft cake.
While you can make a simple powdered sugar and milk (or water) glaze for many recipes, I love adding a touch of butter and some kind of flavor to really make it pop. The butter is what sets the glaze to that crackly consistency and gives it an almost fudgy final texture.
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LEMON GLAZE
Got a cake that needs a frosting? Cookies that need iced? Maybe a coffee cake that wants a drizzle?
You only need four ingredients, which you probably have in your kitchen right now, to make this quick lemon glaze recipe. Plus it whisks together in under 5 minutes and sets to the most delicious texture (and flavor, of course).
Can I use salted butter in this lemon glaze? Of course! I lean towards unsalted butter to monitor the saltiness but you can swap for salted butter. Just don’t add the extra salt right away, do a taste test first and then salt as needed.
INGREDIENTS
- Unsalted butter: adds flavor and smooth texture to the glaze
- Powdered sugar: sweetens and creates a smooth consistency
- Salt: balances sweetness and enhances flavor
- Lemon juice: provides bright citrus flavor and thins the glaze for drizzling
Can I swap the lemon for another flavor? Yes! Easily swap in your favorite fruit juice to make this a versatile fruit glaze recipe for any recipe.
HOW TO MAKE LEMON GLAZE
Add the melted butter and salt to a bowl, then sift in the powdered sugar. Whisk lightly to combine, don’t worry the mixture will be thick.
Gradually stir in the lemon juice while whisking, until smooth. Pour the glaze over your cakes, bars, or cookies, spreading it into an even layer. Leave to set for at least 35 minutes before serving.
If desired, sprinkle with lemon zest while the glaze is still wet, for a pretty finish!
3 reasons you’ll love this lemon glaze
TIPS & VARIATIONS
- If you don’t have unsalted butter, simply swap for salted and omit the extra salt. Taste and add more salt if needed, as you might need a little more but not the full pinch.
- When you initially whisk your powdered sugar into your butter, it’s gonna be lumpy don’t worry. Once you stir in your lemon juice it’ll smooth out into the perfect glaze consistency
- Have another fruit juice on hand? Easily swap out the lemon juice for another fruit, to make this glaze easy and versatile for whatever you’re baking!
MAKING AHEAD & STORING
This easy lemon glaze will keep in the fridge for up to a week. It will thicken as it cools, so bring it back to room temperature before using.
If the glaze is a bit too thick after storing, whisk in some extra lemon juice to thin it out as needed.
MORE LEMON RECIPES
- Homemade Lemon Curd
- Lemon Earl Grey Buttermilk Scones
- Soft Lemon Cookies with White Chocolate and Coconut
- Best Lemon Madeleines
- 3-Ingredient Lemon Mousse
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
Ingredients
- 2 tbsp unsalted butter melted
- 1 ⅓ cup powdered sugar
- Pinch salt
- 2 tbsp lemon juice
Instructions
- Add your melted butter and salt to a bowl. Then sift in your powdered sugar and whisk to combine (it will be thick!)
- Add in your lemon juice and whisk until smooth
- Pour your glaze over your cakes, bars, or cookies, spreading into an even layer
- If desired, sprinkle with lemon zest while the glaze is wet. Then leave the glaze to set for at least 35 minutes before serving!
