Easily whipped together, adding this lemon glaze to any treat provides a fresh and sweet flavor. Great on sugar cookies, pound cakes, and poppy seed muffins. It’s uses are really up to your imagination!!
LEMON ICING GLAZE
yields plenty (enough for a 9″ layered cake or a couple dozen cookies/cupcakes)
In large, heat-resistant bowl, add:
- 2 1/4 Cups Powdered Sugar
- 1/4 Cup Hot (boiling) Water
- 1 tsp Lemon Oil
- 2 TB Vinegar
- 2TB Oil (your preference)
- pinch of salt
- yellow dye
>>natural alternatives that provide yellow coloring include ground annatto seed and/or turmeric. Only a pinch is needed!
Blend until smooth. Consistency will be thick >>To maintain a workable, runny texture, put the bowl of glaze in a larger
bowl that’s filled with hot water (as pictured).
For spreading on, a spatula is best. Or! With cakes and loaves, you can always pour the glaze over to create a nice drizzle pattern. With individual cupcakes, you can simply dip them in to coat their tops. Another possibility is to pour the glaze in a ziplock bag, close, then cut off a corner and pipe the glaze through it to create pretty designs on your baked goods.