Tangy Lemon Glaze Recipes

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EASY LEMON GLAZE FOR DESSERTS



Easy Lemon Glaze for Desserts image

This recipe for easy lemon glaze is made with only three ingredients-confectioners' sugar, milk, and fresh lemon juice or lemon extract.

Provided by Barbara Rolek

Categories     Dessert     Sauce

Time 10m

Number Of Ingredients 3

1 cup confectioners' sugar
2 tablespoons milk, plus more to thin
1 tablespoon freshly squeezed lemon juice (or 1 teaspoon lemon extract)

Steps:

  • Gather the ingredients.
  • In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
  • Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
  • Brush or drizzle the lemon glaze on a warm or cooled cake.

Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 11 g, Fat 0 g, ServingSize 1/2 cup (10 servings), UnsaturatedFat 0 g

GLAZED LEMON COOKIES



Glazed Lemon Cookies image

For the true lemon lover, these crisp cookies are the perfect treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 24

Number Of Ingredients 9

2 cups unbleached all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
  • Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g

TANGY LEMON CREAM CHEESE FROSTING



Tangy Lemon Cream Cheese Frosting image

Great on Lemon Drops.

Provided by Amanda Howell

Categories     Desserts     Frostings and Icings     Lemon

Yield 32

Number Of Ingredients 6

4 ounces cream cheese
¼ cup butter, softened
1 cup confectioners' sugar
2 tablespoons lemon juice
2 ¼ cups confectioners' sugar
4 drops yellow food coloring

Steps:

  • Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
  • Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

Nutrition Facts : Calories 72.7 calories, Carbohydrate 12.3 g, Cholesterol 7.7 mg, Fat 2.7 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 20.8 mg, Sugar 12 g

LEMON GLAZE FOR GLAZED LEMON POUND CAKE



Lemon Glaze for Glazed Lemon Pound Cake image

Use this lemon glaze with our Glazed Lemon Pound Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Steps:

  • 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.

CARROT LOAF CAKE WITH TANGY LEMON GLAZE



Carrot Loaf Cake With Tangy Lemon Glaze image

This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.

Provided by Yossy Arefi

Categories     breakfast, brunch, lunch, snack, cakes

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 13

3/4 cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan
1 cup/225 grams packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1 3/4 cups/225 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)
1 lemon
1 cup/100 grams confectioners' sugar
1 tablespoon finely grated carrot (optional)

Steps:

  • Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
  • Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
  • Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
  • Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
  • Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
  • When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

TANGY LEMON GLAZE



Tangy lemon Glaze image

Make and share this Tangy lemon Glaze recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Sauces

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

1/2 cup apple juice
1/4 cup firm packed brown sugar
1/2 cup A.1. Original Sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 teaspoon grated lemon, rind of

Steps:

  • In a small saucepan blend apple juice and brown sugar.
  • Stir in steak sauce,lemon juice,cornstarch and lemon peel.
  • Heat to a boil,stirring constantly.
  • Boil 1 minute,remove from heat and cool slightly.
  • Use as a basting sauce for chicken,pork or ham.

Nutrition Facts : Calories 243.3, Fat 0.2, Sodium 17.2, Carbohydrate 62.1, Fiber 0.5, Sugar 52.9, Protein 0.3

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