You need just 3 ingredients for this simple, naturally vegan lemon glaze recipe, perfect for drizzling and spreading over cakes, cupcakes, cookies, donuts, and more! (Keto lemon glaze option included!) This 3-Ingredient Lemon Glaze is incredibly easy to make and great to have on hand to dress up your favorite baked goods!
If you like baking, then getting to grips with the basics is key. This includes learning about egg replacers, how to make regular vegan buttercream frosting, and how to make a simple and downright delicious lemon glaze for cakes (keto lemon glaze option included)! All you need is just 3 ingredients and a couple of minutes to prepare this powdered sugar lemon glaze to the perfect drizzling consistency.
Once made, easily tweak the lemon drizzle icing to your needs in consistency and flavor (several variations listed below!), then get it ready to pour, drizzle, or brush over all your favorite baked goods. It’s the perfect ‘finisher’ to add something special to all sorts of baked goods, including a lemon glaze for cakes (like this simple lemon loaf), cookies, donuts, pancakes, and more!
This lemon glaze icing recipe requires just three ingredients (though technically two)!
This allows you to create powdered sugar from various granulated sugars and sugar-free sweeteners (avoiding any ‘wet’ sugar like brown sugar, muscovado, etc.) Simply grind your sugar or granulated sweetener of choice in a coffee/spice grinder or high-speed blender. Then, sift into a bowl and re-process any chunkier bits. To make powdered sugar to spare, we recommend using 1 cup granulated sugar PLUS 1 tablespoon cornstarch. The latter will stop the sugar from clumping while storing.
There are several ways to easily adjust this powdered sugar lemon glaze, including:
You can use the macerated strawberries over oatmeal, in a vegan parfait, over ice cream, pancakes, waffles, vegan French toast, etc.
1) First, zest and juice the lemon (in that order. Avoid the white pith when zesting the lemon with a microplane). You can save any leftover zest in a Ziplock/Stasher bag in the freezer to use at another time.
2) Then, in a small bowl, combine the powdered sugar (or powdered sweetener for keto lemon glaze) and lemon juice and mix/whisk until you achieve a paste-like yet drizzly consistency (like corn syrup consistency). Then fold in the lemon zest.
Be careful when first starting to whisk/mix the powdered sugar, as it will cover you and the entire kitchen in a cloud of sugar if you aren’t ready. Start by whisking/mixing in small circles in the center of the bowl.
If you need to thin the lemon drizzle icing further, add more lemon juice, ½ tablespoon at a time.
Once prepared, you can store the powdered sugar lemon glaze in an airtight container for up to 5 days. Before using it, bring it back to room temperature and whisk well. If it has thickened, add a few drops of extra liquid (lemon juice, plant-based milk, or water).
Unsurprisingly, this lemon icing glaze works well for many baked goods, including:
Yes, these are just different names for the powdered sugar product, depending on where you’re based.
Usually, it’s easiest to thicken up with the addition of more powdered sugar, one tablespoon at a time. However, if you want to thicken it up without adding extra sugar, you can instead add a tiny amount of cornstarch (literally just ¼-½ teaspoon to begin) OR some flour (½ teaspoon at a time). However, if using the latter, you’ll first need to heat treat the flour.
It should cool completely before adding any glaze/icing. The time to cool will vary on the size and height of the cake, but this can take a good 2-3 hours in some cases.
When stored well, icing sugar will last almost indefinitely (in a dry, cool, airtight location away from strong smells). However, if it smells odd, has any signs of mold, or even gets insects in it, then it’s time to get rid of it!
While a glaze icing will ‘set,’ it won’t harden as such. It can still smudge after setting.
Use your favorite plant-based milk instead of lemon juice to make a plain glaze. If preferred, you can then flavor it with natural extracts. You could also substitute the lemon juice for orange juice (and zest), grapefruit juice, lime juice, or pineapple juice for other natural flavors.
One regular-size lemon usually yields between 2-3 tablespoons of lemon juice.
Photos by Alfonso Revilla
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Gina House says
Yum! I'm in love with anything lemon flavored. Can't wait to try this on vegan cupcakes and cookies!
Andrea White says
You're going to loveee this one!
Nancy Wu says
love how easy this to make and perfect on desserts
Andrea White says
The perfect topper!
Teodora Grujic says
This is great! Thanks!
Andrea White says
So easy!
Amanda says
What an easy recipe! Yum!
Andrea White says
Love the easy ones!!
Andrea White says
Love how easy this is to whip up! So good!