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
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.