Versatility is the name of the game with this icing. Substituting liqueur, milk, or another citrus juice for the lemon juice lets you customize the icing for a variety of cakes. It's especially delicious drizzled atop loaf cakes.
Photography: Pål Allan
Martha Stewart Living, September 2010
Yield Makes 1 1/2 cups (enough to glaze an 8-inch cake)
- 4 1/2 cups confectioners' sugar
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus more if needed
- Whisk together sugar and lemon juice until smooth. If icing is too thick, add more lemon juice, 1 teaspoon at a time. Use immediately.
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