Lemon Glaze

Preparation info

  • Makes enough to glaze a


    Bundt cake
    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We use this pretty glaze for cupcakes and cakes, and for cookies, too.


  • 1 cup organic confectioners’ sugar
  • ¼ teaspoon pure organic lemon extract
  • 2 tablespoons plus 1 teaspoon organic milk or soy milk or coconut milk


    Sift the confectioners’ sugar into a small bowl. Stir in the extract and the milk, and beat by hand for about 30 seconds or until smooth and glossy.