This 2-ingredient lemon glaze is sweet, tangy, and perfect for spreading or drizzling over cakes, cookies, cupcakes, and more. Plus, it's ready in just 10 minutes. Keto & flavored options included!
Table of contents
What Is Lemon Glaze?
An easy lemon glaze is a simple, must-know baking basic that combines lemon juice and powdered sugar (yes, just two ingredients!) into a smooth consistency thin or thick enough to pour, dip, or spread over an array of baked goods for a sweet, tangy, and bright flavor, and glossy finish.
You might also enjoy checking out my recipes for vegan orange buttercream frosting and vegan chocolate frosting!
Why You’ll Love This Lemon Glaze
- It’s super quick & easy: You need just 2 base ingredients and 5 minutes to prepare a sweet, tangy lemon glaze recipe.
- Diet-friendly: It’s naturally gluten-free, dairy-free, & egg-free, and can be made into a sugar-free/ keto lemon glaze too!
- Adaptable: Swap out the sugar, increase the ratio of lemon, add extra flavor, thicken/ thin the powdered sugar lemon glaze, etc. There are plenty of ways to transform this into the perfect lemon icing glaze for whatever you require.
- Versatile: This bright and zingy glaze is the perfect lemon glaze for vegan cakes, cupcakes, muffins, scones, cookies, doughnuts, and more.
The Lemon Drizzle Icing Ingredients
- Lemon juice: For the best lemon glaze icing recipe, use fresh lemon juice rather than bottled. For extra bright, zingy flavor, add lemon zest.
- Powdered sugar: You can use regular powdered sugar (aka confectioner’s sugar), make your own powdered sugar (with regular or less refined options like coconut sugar), or use a sugar-free powdered sugar substitute (like erythritol/ Truvia).
Flavor Variations
- Salt: Just a little salt balances and enhances the sweetness of the vegan lemon glaze.
- Vanilla extract: Just a few drops for aromatic smell and warming flavor.
- Other citrus: Replace the lemon with lime, orange, blood orange, or grapefruit for a delicious alternative citrus glaze.
- Spices: A small amount of cinnamon or ginger (ginger syrup also works well) will complement the bright lemony flavor.
- Fruits: Blend them into a smooth puree or allow them to macerate with sugar and use the juice for fruity lemon glaze. I.e., strawberry lemon glaze, raspberry lemon glaze, etc.
How to Make Lemon Glaze
- 1) First, juice the lemon (zest it first if you plan to use zest) and measure out the powdered sugar.
- 2) Then, in a medium bowl, combine both ingredients and whisk well (starting slowly and in the center of the bowl to avoid mess) until smooth and creamy.
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Recipe Pro Tips
- To adjust the consistency: To make a thicker lemon glaze, add more sugar (or cornstarch to avoid adding more sugar). For a thinner glaze, add more lemon juice or plant-based milk, a few drops at a time.
- For a smooth, lump-free glaze: Sift the sugar to remove larger lumps. If the glaze still seems slightly grainy/gritty, microwave it gently in 10-second increments, stirring well until smooth and lump-free.
- If you aren’t using it immediately: Either cover the bowl tightly with plastic wrap or transfer it to an airtight container to keep it from drying or developing surface skin.
- When to add the glaze: If you want a very thin layer, add it when the item is barely warm. For a regular, thick glaze, ensure it’s entirely cooled first and allow it to set for at least 5 minutes.
FAQs
Several issues can cause a grainy powdered sugar lemon glaze. These include if the sugar hasn’t properly dissolved into the glaze, if you’ve used too much sugar, or if you’ve used low-quality or homemade powdered sugar where the granules aren’t fine enough.
A glaze combines powdered sugar and any liquid – usually lemon juice, plant-based milk, water, or a combination of two into a drizzle consistency.
As a general guideline, try using 1 teaspoon of lemon extract for every 2 tablespoons of lemon juice, replacing the lost volume with water.
I.e., instead of 1 tablespoon lemon juice, use ½ teaspoon lemon extract + 2 ½ teaspoon water.
Give it a taste and increase the amount of lemon extract if preferred.
The best way is to make homemade powdered sugar by grinding granulated sugar in a coffee/spice grinder or small high-speed blender and sifting it. Add 1 tablespoon cornstarch (an anti-clumping ingredient) per cup of sugar if you plan to store it.
Alternatively, add granulated sugar and lemon juice to a small saucepan to create a syrupy consistency rather than a regular glaze.
How to Use Lemon Glaze?
- Lemon cake (including old-fashioned lemon cake with glaze, a loaf cake, as icing for bundt cake, pound cake, etc.)
- Carrot cake (for a lighter take vs. vegan cream cheese frosting, use this lemon sauce for cake)
- It's the best lemon glaze for vegan muffins & cupcakes (lemon, raspberry, blueberry, etc.)
- It’s the perfect lemon glaze for cookies (lemon cookies, thumbprint, etc.)
- Vegan donuts
- Dairy-free brownies and scones
- Vegan croissants and other fruity pastries
Tips for Using Lemon Icing Glaze
- You can pour, drizzle (with a spoon or piping bag), or brush the glaze.
- When glazing anything likely to drip (i.e., as a lemon bundt cake glaze, other cakes, or doughnuts), reduce the mess by placing it on a wire cooling rack above a layer of parchment paper.
- This powdered sugar lemon glaze will set but not harden, so be aware when decorating and storing glazed baked goods.
Storage Instructions
Any leftover lemon drizzle icing will store in an airtight container in the refrigerator for up to 5 days.
When you want to use it, allow it to sit at room temperature for a while and whisk it well, adding a little liquid (water, plant-based milk, or lemon juice) if needed to bring it back to the correct consistency.
More Vegan Dessert Recipes
- Easy vegan lemon cake
- Peanut butter jelly blondies
- Blackberry orange cupcakes
- Blueberry zucchini muffins
- Vegan chocolate cupcakes
- Fluffy vegan coconut cake
- Strawberry cupcakes
Photos by Alfonso Revilla
Easy Lemon Glaze
Equipment
Ingredients
- 2 cups of powdered sugar
- ¼ cup of fresh lemon juice
Instructions
- In a medium bowl, whisk the powdered sugar and lemon juice until creamy.
- Pour it onto a baked good and allow it to set for 5 minutes.
Notes
- To adjust the consistency: To make a thicker lemon glaze, add more sugar (or cornstarch to avoid adding more sugar). For a thinner glaze, add more lemon juice or plant-based milk, a few drops at a time.
- For a smooth, lump-free glaze: Sift the sugar to remove larger lumps. If the glaze still seems slightly grainy/gritty, microwave it gently in 10-second increments, stirring well until smooth and lump-free.
- If you aren’t using it immediately: Either cover the bowl tightly with plastic wrap or transfer it to an airtight container to keep it from drying or developing surface skin.
Andrea says
Perfect for all things glazing! Love it!
Rachel says
This glaze is so good! I drizzled it on some sugar cookies and the lemon flavor was the perfect touch!
Andrea says
Love that! Bet it was sooo delicious! I love a good lemon glazed cookie!