Lemon Glaze
This glaze started out as a topping for Lemon Cookies but is versatile enough to use when I want to kick up the flavor of my Sassy Lemon Cake.
Using Lemon Extract intensifies the lemon flavor without diluting the glaze.
If spreading this on cookies, work quickly because it will begin to firm up and any corrections that you make will show. This glaze is beautiful and smooth on cookies, just the right amount of softness for each bite. Allow the glaze to set for a few hours before attempting to stack cookies, though.
If you're using this on the Sassy Lemon Cake, drizzle it immediately onto the warm (but not hot) cake. The warmth of the cake will help the glaze distribute over the nooks and crannies of any bundt cake shape. Very photogenic, too.
Ingredients
- 10 oz Confectioners Sugar
- 1.5 floz Whole Milk
- 1/2 tsp Lemon Extract
Instructions
- Combine all ingredients in a mixing bowl at medium speed.
- When all ingredients are well mixed turn the speed up to medium high and beat glaze until it becomes light. You are simply aerating the glaze for a smoother consistency.
- For easiest application, pour glaze into a piping bag. Use 1 to 1.5 teaspoons per cookie, smoothing the glaze out to the edges with a smooth knife or spatula. Let dry for several hours before stacking any cookies. For Lemon Cake, pipe immediately onto a warm (not hot) cake. The warm cake will help the glaze flow over most embellishment the bundt design might have. Let cool until firm.
Harriett's Cooking