Lemon Icing Glaze

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Calling all my lemon lovers! This lemon icing glaze is wonderfully easy to make! Use this lemon glaze recipe on any of your baked goods – sugar cookies, bundt cakes, breads and more!  With just two simple ingredients and can be mixed up in minutes.

lemon icing glaze drizzled over a lemon bread


 

This lemon drizzle icing is the perfect icing if you ask me. I use it to drizzle on so many baked goods to just give things more of a lemony punch. And who can resist something that’s been drizzled and iced? Not me. 

To make this easy lemon glaze I used both fresh lemon zest and fresh lemon juice – so you know it packs a punch!

I’ve used this lemon glaze icing on my glazed lemon pound cake, my lemon cookies and of course my quick breads (like my lemon poppy seed bread!). This glaze is so versatile and has the right balance of sweet and tart.

See Also:

lemon icing glaze drizzled over a lemon cookie

Why This Recipe Works

  • Mixes up in minutes in a small bowl
  • Fresh lemon flavor because we are using both zest and the juice
  • Can make a thick glaze or a thinner glaze (based on preference)

Ingredients Needed

  • Powdered sugar – Or known as confectioners sugar. If you ran out, make your own powdered sugar!
  • Lemons – You will use both lemon juice and lemon zest. Fresh lemons is best and will yield the brightest, citrusy flavor.

If you love hints of vanilla, then you can also add a 1/2 teaspoon of vanilla extract as well if you want!

lemon icing glaze ingredients

How To Make Lemon Icing Glaze

In a small mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest. Also stir in the vanilla extract if using. 

If the icing is too thick, then adjust by stirring in a little more lemon juice. If it’s too thin, then stir in a little more powdered sugar. The icing should be thick but still drizzle from a spoon or fork.

lemon icing glaze in a bowl

Recipe Tips

  • Use fresh lemons for best flavor.
  • Adjust the consistency if needed. 

​How Do I Use This Lemon Icing?

Oh let me count the ways! This simple lemon glaze is wonderful to use on so many baked goods. Here are a few ways I’ve used this icing.

lemon blueberry bread with lemon icing glaze

Recipe Variations:

  • Add an extract – I think this glaze is perfect as is, but if you want a little more flavor try adding a 1/2 teaspoon vanilla extract or 1/4 teaspoon of lemon extract.
  • Try different citrus fruits! – Make an orange glaze or a lime glaze instead.
  • Omit the zest – If you want it a little less puckery you can omit the lemon zest and make for a smooth icing.

Recipe FAQs

Do I need to sift the powdered sugar?

I don’t but you certainly can. I find if I whisk enough the icing comes out smooth. 

​Do I have to use the zest?

Nope! If you want a smooth icing or make it a little less tart omit the zest.

How do I store this icing? 

This icing can keep covered at room temperate for several days but will need to be stirred again as it will crust over. You may also find you need to adjust the consistency again as well. I haven’t tried freezing just the icing, but baked goods frozen with the icing thaw just fine. 

lemon icing glaze on lemon bread

 More Recipes To Try

lemon icing glaze drizzled over a lemon bread

Lemon Icing Glaze

Easy 2 ingredient lemon icing glaze! Perfect for glazing cookies, cakes and breads!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 0.5 cup
Calories: 945kcal

Equipment

Ingredients

  • 1 cup (113 g) confectioners sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest optional

Instructions

  • Make icing. In a small mixing bowl, combine icing ingredients. 1 cup (113 g) confectioners sugar 1-2 tablespoons lemon juice 1 teaspoon lemon zest
  • Adjust consistency if needed. If the icing is too thick, add a little more lemon juice. If the icing is too thin, add additional powdered sugar.

Notes

  • Make ahead/Storage: This icing can keep covered at room temperate for several days but will need to be stirred again as it will crust over. You may also find you need to adjust the consistency again as well. I haven’t tried freezing just the icing, but baked goods frozen with the icing thaw just fine. 
  • Vanilla extract: You can add 1/2 teaspoon vanilla if you choose.

Nutrition

Calories: 945kcal | Carbohydrates: 243g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 58mg | Fiber: 1g | Sugar: 236g | Vitamin A: 5IU | Vitamin C: 23mg | Calcium: 10mg | Iron: 0.2mg
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8 Comments

  1. 5 stars
    Sometimes the easiest ideas are the best of all. This is good on everything – thanks!

    1. Thanks so much, Donalyn!

  2. 5 stars
    I am already making a list of delicious treats I’m going to add this fabulous lemon icing glaze to. I can’t wait to get started. Yummy!

    1. Terrific, Andrea! Thanks so much!

  3. 5 stars
    This is so delicious. I could drink it but it was delicious on the cake.

    1. Lol, so glad that it was perfect for your cake, Sisley! Thank you!

  4. 5 stars
    These lemon glaze is so light and delicious! It is the perfect addition to breakfast breads or even pancakes!

    1. It would be stellar on pancakes, Paula! Thank you!

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