Lemon Glaze

Use this to glaze our Pound Cake.

  • Yield: Makes 2/3 cup

Source: Martha Stewart Living, May 1997


  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons freshly squeezed lemon juice


  1. Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Glaze may be made 3 to 4 hours ahead and kept, in an airtight container, in refrigerator.


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