Lemon or Orange Glaze

Two ingredients, no cooking, and under 10 minutes of work. Powdered sugar beaten with fresh lemon or orange juice creates a thin, pourable glaze that sets into a shiny, slightly crackly coating on top of cakes and quick breads.

The technique is all in the pouring. Spread a thin layer over the top of the cake and let it drizzle naturally down the sides. Don’t try to frost the sides. The thin, uneven drips are what give a glazed cake that rustic, bakery-window look.

Beat the mixture well until completely smooth. Lumps of powdered sugar leave white spots in the glaze that never dissolve.

Kitchen Tips

• Use fresh-squeezed juice, not bottled. The flavor difference in a glaze this simple is significant.
• Adjust the consistency by adding juice a teaspoon at a time. Too thin and it runs off. Too thick and it sits in a blob instead of drizzling.
• Glaze the cake while it’s barely warm. Slight warmth helps the glaze flow but doesn’t melt it completely.
• Let the glaze set for 15 minutes before slicing so it firms up and doesn’t smear.

Variations

• Add a teaspoon of grated lemon or orange zest for more concentrated citrus flavor.
• Use lime juice for a tart, tropical version on coconut or poppy seed cakes.
• Stir in ½ teaspoon of vanilla extract for a citrus-vanilla glaze.