3 Ingredient Lemon Glaze Recipe | Julie Blanner (2024)

FAQs

3 Ingredient Lemon Glaze Recipe | Julie Blanner? ›

For the Glaze

Lemon Glaze Recipe FAQs

This recipe has 4 ingredients, powdered sugar, lemon juice, whole milk, and vanilla extract.

How to Store and Keep Lemon Glaze. Store any leftover glaze in a tightly covered container in the refrigerator for up to a week. To use the refrigerated glaze on a future dessert, let it come to room temperature and whisk to recombine, or heat in a microwave until it has a pourable consistency.

A grainy lemon glaze usually occurs when the powdered sugar isn't fully dissolved in the liquid. I recommend sifting your powdered sugar before adding it to the lemon juice to prevent this. This will help eliminate any clumps, allowing for smoother mixing.

Use a spoon rather than a piping bag.

A piping bag results in a spindly drizzle rather than more organic flowing drips that create the imperfect effect we are after, so a small serving spoon is best for the job.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

Cool the cake or pastries completely before glazing. Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries. Glaze is the thinnest and most fluid of the three, and it will set but won't harden as much as icing.

All in all, two hours is your safest bet; If you want a proper glaze that coats your dessert evenly, you'll have to wait long enough for the sugars to harden again. If you want to hasten this wait time, you could put your glazed cake or donuts in the refrigerator — but doing so may cause your baked dessert to turn dry.

Why does my lemon drizzle sink in the middle? ›

The most common reason for a Lemon Drizzle Cake sinking in the middle is when the oven door has been opened before the cake was set. Be sure not to open the door before 40 minutes, and even then, do it by opening the oven door and checking it as quickly as possible!

Runny glazes almost always craze. This is because of two things: More fluxes are needed to make them melt (and fluxes have high thermal expansions). Less Al₂O₃ and SiO₂ are desirable (these are low expansion).

Generally too many egg yolks or not enough oil or butter in the recipe. Also use cake flour instead of all purpose.

Remember, you can use any color of Candy Melts candy you want! Just make sure you have 12 oz. of candy to ½ cup of heavy cream. Once your ganache is nice and smooth, let it cool to room temperature, about 15 minutes, before pouring it on your cake.

A glaze is made up of three parts. A flux/melter that lowers the melting point, a refractory/stabilizer that bonds the glaze to the clay, and a glass former like silica. This creates the base and then a stain is added to give the glaze its color. It's a bit like mixing paint and a bit more like a chemistry experiment.

Frosting typically has a butter or cream cheese base, while icing and glaze are made from powdered sugar and water, juice, or milk. So if the taste is fattier or creamier, it's probably frosting.

Many clay bodies are not vitreous without being glazed, meaning if you added liquid to an unglazed ceramic, it would leak through the pores. Glazes are made up of three ingredients: glass-formers, fluxes, and stabilizers.