How to Make Lemon Glaze

I may earn a commission if you click on and purchase from links in this post.

Many homemade baked goods taste even better when drizzled with this lemon glaze recipe.

Simple to make lemon powdered sugar glaze is easy to pour over muffins, quick breads, scones, and more.

A glass pitcher with lemon glaze inside sitting in front of a wooden bowl of cut fresh meyer lemons with text overlay stating lemon glaze.

Learning how to make lemon glaze is a sure way to elevate baked goods while simultaneously keeping them from drying out.

Lemon Zest

The lemon zest is the thing that gives this glaze the most tart and vibrant flavor. Don’t skimp on it.

Use a microplane zester to get as much of the lemon zest as possible. Avoid scraping down into the pith to avoid any bitter flavor.

Lemon glaze in a clear glass pitcher in front of a wooden bowl with cut open lemons.

The bits of zest add lots of color to the final glaze, too, which will make your baked good even more beautiful.

Do zest the lemon before juicing it for ease.

Meyer Lemons and regular lemons will work just as well in recipe. Use whatever is on hand.

Use the zest of an entire lemon for the most flavor.

Lemon Juice

Freshly squeezed lemon juice will provided the best flavor. And because we know the zest is essential, you’ll have a fresh lemon on hand.

In a pinch, one could skip the zest and use bottled lemon juice. The flavor will be different but still lemony.

Powdered Sugar

Regular old powdered sugar works perfectly in this recipe. No need to buy anything special or fancy.

3 lemon muffins on a white plate with a basket fresh meyer lemons in the background.

For ease of whisking, put the powdered sugar through a fine mesh sieve or sifter into the lemon juice. This isn’t completely necessary it will just make the mixing go faster.

Whisk Until Smooth

Just combine everything together and whisk until smooth. A regular balloon whisk by hand works. No need to pull out a mixer or blender here.

More than Just Icing

While the glaze definitely adds sweetness and extra flavor to baked goods. It is so much more.

The glaze helps keep baked goods from drying out by locking moisture inside and keeping the baked good from exposed air.

How to Use Lemon Glaze

Pour the glaze over baked goods like quick breads, muffins, and cakes.

Lemon glaze being poured out of a glass pitcher onto a loaf of lemon poppyseed bread sitting on a wire rack.

The glaze will mostly dry clear so while drizzling it will work, the stripes won’t show so much.

Brush the glaze on top of still warm muffins or pour evenly over quick breads.

Truly, the uses are as limitless as your imagination.

Lemon glaze in a clear glass pitcher in front of a wooden bowl with cut open lemons.

Lemon Glaze for Muffins

Yield: Approximately 1 1/2 Cups
Prep Time: 15 minutes
Total Time: 15 minutes

Make this easy and tart lemon glaze for muffins, quick breads, scones, cakes, and more.


  • Zest of 1 Lemon
  • 1/4 Cup Lemon Juice
  • 1 1/4 Cups Powdered Sugar


  1. In a bowl or glass measuring cup, whisk everything together until smooth.
  2. Pour or brush over baked goods, let sit until set before slicing or serving.


Make the glaze thicker or thinner by adding a bit more powdered sugar a bit at a time.

Store any extra glaze in the refrigerator or freezer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1 Tablespoon
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g

I try but cannot guarantee this nutritional information is 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for more recipes?

Be sure to check out the recipe index where you can browse recipes by difficulty level and category!

Check Out the Recipe Index

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe