Easy Lemon Glaze (For Cakes & Bundt Cakes)

Lemon glaze that’s bright, smooth, and perfect for drizzling over cakes, bundt cakes, cupcakes, and sweet breads — simple ingredients, big flavor.

This lemon glaze is one of my go-to toppings for bundt cakes and loaf cakes. It’s quick to make, uses only a few pantry ingredients, and gives any dessert a fresh, tangy finish without being overly sweet.

As a French baker who works a lot with classic glazes and cake toppings, I love this version because it’s smooth, easy to adjust, and always sets beautifully on cakes.

Whether you need a thin drizzle or a thicker icing layer, this recipe gives you full control.

Why you'll love this recipe

• Bright lemon flavor – Fresh, zesty, and not too sweet.
• Foolproof texture – Mix in minutes and adjust thickness instantly.
• Perfect finish – Sets cleanly on bundt cakes, loaf cakes, cupcakes, and cookies.

Ingredients you need

• Powdered sugar – Confectioners’ sugar only for a smooth glaze.
• Lemon juice – Fresh lemons give the brightest flavor and aroma (bottled is fine in a pinch).
• Heavy cream (optional) – Makes the glaze creamier and slightly whiter.
• Vanilla & lemon zest (optional) – Add depth with vanilla extract, lemon zest, or a touch of lemon extract.

Best tips for this recipe

• Use fresh lemon – Fresh juice gives the brightest lemon flavor; bottled works but tastes softer.
• Sift the sugar – Sifting powdered sugar keeps the glaze smooth and lump-free.
• Add zest for intensity – Lemon zest boosts aroma and gives a stronger citrus punch.
• Adjust consistency – More sugar for a thick glaze, more lemon juice for a thin drizzle.
• Cool your cake first – Glaze only fully cooled cakes so it sets instead of melting.

How to Make Lemon Glaze for Cakes & Bundt Cakes

Place the powdered sugar, lemon juice, cream, and vanilla in a medium bowl.

Mix vigorously with a whisk until the glaze is smooth and glossy.

Adjust the texture by adding more powdered sugar for a thicker glaze or more lemon juice for a thin drizzle.

Use immediately on fully cooled cakes, muffins, or bundt cakes.

Serving Suggestions

• Bundt cakes – Drizzle over a classic lemon bundt cake for a glossy, tangy finish.
• Pound cakes – Adds a sweet-tart layer to any lemon or vanilla pound cake.
• Muffins – Perfect on lemon, blueberry, or lemon-poppy seed muffins.
• Coffee cakes – A quick glaze that melts into the crumb for extra moisture.
• Mini cakes – Ideal for mini bundt cakes or snack-size loaves.

Storage

Keep lemon glaze in an airtight container in the fridge for up to 3–4 days and whisk in a few drops of liquid if it thickens.

Recipe variations

• Lemon-almond glaze – Add a drop of almond extract for depth.
• Lemon-lime glaze – Mix lemon and lime juice.
• Lemon-vanilla glaze – Add vanilla extract for a softer flavor.
• Lemon-ginger glaze – Stir in a touch of grated fresh ginger.
• Creamy glaze – Replace part of the lemon juice with heavy cream.

Recipe Questions

Can I use bottled lemon juice?

Yes, but fresh lemon juice gives a brighter flavor.

Why is my glaze too runny?

Add more powdered sugar to thicken it.

How do I prevent lumps?

Sift the powdered sugar before mixing.

Can I make lemon glaze ahead?

Yes, store it in the fridge and whisk before using.

Do I glaze a cake warm or cold?

Always glaze a fully cooled cake so it sets properly.

More Lemon Recipes

• Lemon pound cake
• Mini lemon bundt cakes
• Glazed lemon bundt cake
• Lemon muffins
• Lemon poppy seed pound cake

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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