Sprinkling a lemon glaze over a dessert is an easy way to decorate and add a little extra freshness, interest, and flavor. This easy lemon glaze recipe is made with just three ingredients: confectioners’ sugar (or powder), milk, and fresh lemon juice or lemon extract. It is perfect for pound cake, rum cake, bundt cake, coffee cake, pastry rolls, and cookies.
Making lemon glaze from scratch allows you to adapt the taste and consistency to any baked product. For example, if you want it thicker, add a little more sugar . Citrus glazes are especially good with other fruits, and lemons are especially delicious with raspberry and raspberry products.
* Ingredients :
Yield: one tube bowl
Preheat the oven to 350 degrees
+ Make the cake:
° softened butter
° 3 cups of sugar
° 6 eggs
° 5 tablespoons of fresh lemon juice
° 1 tablespoon grated lemon peel
° 1 teaspoon lemon extract
° 3 cups all-purpose flour
° 1/2 teaspoon baking soda
° 1/4 teaspoon salt
° 1 1/4 cup sour cream
+Make the glaze:
° 2 tablespoons soft butter
° 1/4 cup sour cream
° 2 1/2 cups confectioners’ sugar
° 3 tablespoons lemon juice
° 2 teaspoons grated lemon juice
* Instructions :
+ Make the cake:
Mix butter with sugar until it becomes smooth and soft.
Adding 6 eggs, o beating well after every addition.
Adding lemon juice, lemon peel & extract.
Sift flour with baking soda and salt.
Add the flour mixture to the mixture alternately with the sour cream. Beat until combined and pour into a buttered and floured bowl. Bake at 350 degrees. Marie’s recipe is said to bake for 55-60 minutes or until a toothpick comes out clean. I had to bake 80 minutes. Stoves bake differently. You need to rely on maturity test instead of time. Remove from the oven and leave for 10 minutes before removing them from the tube. Let the cake cook completely on a wire rack before decorating the cake. Once it cools completely, pour it over the glaze.
+ Making glaze:
Whisk butter & sour cream in a little bowl To smooth. Slowly adding confectioners’ sugar. Added lemon juice also lemon peel. Pour on cooled cake.