Lemon Glaze

• 3 cups confectioners’ sugar
• 7 tablespoons(½ cup minus 1

Sift the confectioners’ sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. (Add lemon juice if the glaze is too thick, confectioners’ sugar if too thin.) Spoon the glaze over the sponge cake and serve at once.