Name: Lemon Glaze for Glazed Lemon Pound Cake
Yield: Makes 3/4 cup
Ingredients: 2 cups confectioners' sugar; 3 to 4 tablespoons fresh lemon juice

Use this lemon glaze with our Glazed Lemon Pound Cake.

Lemon Glaze for Glazed Lemon Pound Cake

confectioners' sugar

lemon juice

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Perfectly smooth and tart. Perfect amount for a bundt cake.

It was exactly what I was looking for! Perfect proportions, texture and amount for my creation! Thank you, Martha!

I'm truly unsure why exactly this recipe, after over 1000 reviews only has 5 stars? This is perplexing since this is a recipe that's been around since cake glazes were a thing! Glazes are not creamy, buttery frostings, they're instead tangy and light in comparison. You don't need milk, never butter, just simply two ingredients, so I have no idea why the down votes. This is an original, go-to favourite in our house, and a perfect compliment to a Poppyseed Spice Cake. 5 stars!

This recipe was pretty good. Maybe not exactly what I was looking for, but it turned out pretty all right. I made Rice Krispy treats and thought that a lemon glaze sounded good. They taste amazing with this glaze.

Great glaze!  With no lemons on hand, I went easy on the concentrate and only used 3 tablespoons instead of 4.  Tastes yummy.

This is WONDERFUL! So good on a spoon and nothing else!
Spread it on the Glazed Lemon Pound Cake and it was simply gorgeous.
YUM!

wildduck and kimmarandmark, i am going to have to disagree with both of you.  I just ate a teaspoon of this glaze and, oh my godd...straight from the bowl is the perfect way to enjoy a valentines day!  
I am thinking that the fresh lemon is what does it....no bottled juice or concentrate.  i also added grated rind which is really really good on the pound cake.
Delicious!

I agree with kimmarandmark.    Store  bought is artificial so the commenter is obviously not use to the taste of the real thing.  I have had both and the taste is stronger so I could see where maybe it was too over whelming for foodlover2.  My husband grew up in the 40's and 50's and a store bought cake was such a treat he learned to prefer a white frosted bakery cake over homemade because they couldn't afford them as a child. A store bought then became something to look forward too.

Pay no attention to the previous comment, I would not take a big spoonful and eat it, a little tart, But  this is excellent on top of coffee cake.  I use it all the time.

Pay no attention to the previous comment;  I would not take a big spoonful and eat it,  but it is excellent on coffee cake.

Gross. Taste was awful. So unlike the icing on the lemon bundt in a bakery. Can't believe Martha would put her name on this.

This is sooo delicious.  I didn't think something so simple could taste so incredible but it just tastes fresh and perfect.  I'm about to make it again with the poundcake which was also incredible.

I'm making this recipe right now and will post back with how it came out!

Ina of Barefoot ,  in her book, acknowledged she got her recipe from Martha

Martha had lemon glazed cupcakes- in her Everday Food- I made them and they were delicious !!! I couldn't stop eating them! This recipie looks similar, except in a loaf pan- I highly recommend the recipie!

Since Martha and Ina are friends, maybe it is!  I love Ina's recipes too.  She has been generous enough to share several of them with Martha and the website.... like her scones....mmmmm

I think you should have a look at The Barefoot Contessa "PARTIES" Lemon Cake. Looks identical to me!!!.

It only takes 2 ingredients to make this delicious, lemony glaze perfect for cakes, cookies and muffins! Don't like lemon? Try lime, grapefruit or orange instead!

lemon glaze for glazed lemon pound cake

Servings: 3.5

Cost: $1.65 /serving

Author : Martha Stewart

Ingredients

Instructions

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