3 Ingredient Lemon Glaze Recipe | Julie Blanner (2024)

FAQs

What is lemon glaze made of? ›

Lemon Glaze Recipe FAQs

This recipe has 4 ingredients, powdered sugar, lemon juice, whole milk, and vanilla extract.

How to Store and Keep Lemon Glaze. Store any leftover glaze in a tightly covered container in the refrigerator for up to a week. To use the refrigerated glaze on a future dessert, let it come to room temperature and whisk to recombine, or heat in a microwave until it has a pourable consistency.

A grainy lemon glaze usually occurs when the powdered sugar isn't fully dissolved in the liquid. I recommend sifting your powdered sugar before adding it to the lemon juice to prevent this. This will help eliminate any clumps, allowing for smoother mixing.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

A glaze is made up of three parts. A flux/melter that lowers the melting point, a refractory/stabilizer that bonds the glaze to the clay, and a glass former like silica. This creates the base and then a stain is added to give the glaze its color. It's a bit like mixing paint and a bit more like a chemistry experiment.

To make icing without icing sugar, start by grinding granulated white sugar in a blender for 5 minutes or until it feels fine and powdery. Then, pour the sugar into a bowl and whisk it to make it fluffier and clump-free. Once you've whisked the sugar, just use it as a substitute for icing sugar in your recipe!

Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries. Glaze is the thinnest and most fluid of the three, and it will set but won't harden as much as icing.

A sugar and milk glaze is one of the simplest cake toppings you can make. It requires only two ingredients and additional flavorings, if you want. Because this sweet glaze is made with milk, it does require refrigeration to keep it from turning sour.

As the two ingredients whip together, the sugar starts to dissolve, creating tiny air pockets within the butter. These tiny bubbles of trapped air puff up cakes and other baked goods, creating lighter, fluffier, and moister desserts.

Your butter needs to be “room temperature”, or around 65ºF. If it is too cold, it won't blend with the sugar evenly and will be almost impossible to beat it into a smooth consistency; if it is too hot, the butter won't be able to hold the air pockets that you are trying to beat into it.

Can you use a wrinkled lemon? ›

A heavier lemon typically has more juice and flavor then a light airy lemon. Thin-skinned lemons generally have more juice. Avoid: Avoid a lemon that is soft, spongy, wrinkled or has bumpy, rough or hard skin.

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan.

10–20 minutes in the pan to cool before removing. And then at least another 10–20 minutes on a cake rack. It should be cool to the touch. You'll get a firmer cake with refrigeration.

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).

Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries. Glaze is the thinnest and most fluid of the three, and it will set but won't harden as much as icing.

For the lemon drizzle, you want to mix together the lemon juice and caster sugar – it makes a sort of cloudy drizzly paste – spoon this over the cake once it's come out of the oven and it will soak in.

The dried ashes are often stored until they are mixed for a glaze, which consists of dry ash, refined clay, feldspar, and water.