by Sara Yoo 0

The original recipe called for 1 1/2 cups sugar and no water, but I was left with a very thick paste — not great for drizzling! I cut the recipe down to one cup sugar and added one tablespoon of water. The result was a glaze that was still just a little too thick, so I have adjusted this recipe to add an additional half tablespoon of water to get it to that nice dribbly consistency.

Adapted from Baking Bites

Lemon Glaze

Ingredients

2 tablespoons unsalted butter, melted and cooled
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup confectioners' sugar
1 1/2 tablespoons water

Directions

1. Combine all the ingredients in a small bowl and whisk until smooth.
2. To glaze the cake: set the cake on a wire rack over waxed paper and slowly drizzle the glaze over the cake.

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