Lemon Glaze
by:
Use this recipe on scones, cakes and donuts. Just be sure to cool the baked good before using to avoid the glaze becoming runny. This glaze can be made ahead and kept in the refrigerator for up to 1 month.
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Prep Time
10 minutes
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Servings
2 cups
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4 cups powdered sugar, sifted
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¼ cup whole milk
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2 tablespoons fresh squeezed lemon juice (from 1 large lemon)
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1 teaspoon Ann Clark Premium Lemon Flavoring
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1 drop Ann Clark Lemon Yellow Gel Food Coloring (optional)
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1
Whisk powdered sugar, milk, lemon juice, lemon flavoring and yellow coloring, until combined, in a large bowl.
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2
Pour onto cooled baked good.
Notes & Tips:
- To make ahead: Store up to 1 month in an airtight container in the refrigerator. Let come to room temperature before using.
- If the glaze is too thick, add 1 teaspoon of milk until desired consistency is reached.
- If the glaze is too thin, add 1 tablespoon of powdered sugar until desired consistency is reached.
Photo by Laura Kanya
