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    Home » Dessert

    Lemon Glaze Without Powdered Sugar

    Published: Apr 18, 2023 by WholeWheatKitchen · This post may contain affiliate links · 14 Comments

    Jump to Recipe

     Are you baking something yummy and need to add that extra flavor? This Lemon Glaze Recipe (made without powdered sugar) will do just that. It is bright and tangy, sweet, and a little buttery. The fresh lemon flavor really shines through. We made this one with granulated sugar because we don’t always have powdered sugar/confectioners’ sugar or we just don’t want to use it. There’s also no lemon zest in it, so it’s super smooth.

    Pouring lemon glaze onto a plate.

    The other day while we were testing this Blueberry bread we got the bright idea that it needed a glaze. So we started trying things and came up with this delicious glaze using fresh lemon juice.

     Putting a glaze on desserts and baked goods has a way of elevating them from good to ah-mazing!! This easy lemon glaze would be yummy on so many things such as, these whole wheat pancakes, or you could smother your favorite bundt cakes, pound cake, sponge cake, or scones with it. 

    We would love to know what you put it on. Leave us a comment below.

    Jump to:
    • What's Cool About This Recipe
    • Ingredients and Substitutions
    • Instructions
    • Serving Suggestions
    • Variations
    • Storage
    • Tips From Our Kitchen
    • FAQ
    • Related
    • 📖 Recipe

    What's Cool About This Recipe

    • Doesn’t use powdered sugar: This lemon glaze recipe is made without powdered sugar. Instead we used granulated sugar.
    • Tangy and sweet: The fresh lemon juice gives it a nice tangy flavor and there is just enough sugar to make it sweet and balance the tang.
    • Makes a pourable glaze

    Ingredients and Substitutions

    Ingredients for lemon glaze without powdered sugar on a tray.
    • Fresh Lemon juice. You can use bottled lemon juice, but fresh tastes soooo much better.
    • Granulated Sugar. Our favorite is organic or raw cane sugar. 
    • Heavy Cream. To prevent curdling, we don’t recommend any substitutions.
    • Unsalted butter. You can use salted butter, just omit salt in the recipe.
    • Vanilla extract. Could use vanilla flavoring.
    • Salt. We usually use sea salt. Any salt should work.

    See recipe card for quantities.

    Instructions

    Lemon juice and sugar syrup in a small saucepan.

    Combine the fresh lemon juice and granulated sugar in a small saucepan. Bring to a boil while stirring constantly. Reduce heat to low and let simmer for 10-15 minutes, stirring occasionally, or until it turns into a thin syrupy consistency.

    Lemon glaze in a small saucepan.

    Remove from the heat and add the butter, heavy cream, salt and vanilla. Stir until smooth. Let it cool down a little before using.

    Serving Suggestions

    Use as a glaze/topping or a syrup for things such as

    • Blueberry Bread
    • Pancakes
    • Pound Cakes
    • Bundt Cakes
    • Muffins 
    • Sweet Breads
    Pouring lemon glaze onto a slice of blueberry bread.

    Variations

    • Lime glaze: Try using lime juice in place of the lemon for a lime glaze or syrup.

    Storage

    Store any unused portion in an airtight container in the fridge for up to 2 weeks.

    To use refrigerated glaze. Place it in a small saucepan over low heat and heat to desired consistency.

    How to Freeze

    Place in an airtight container or a freezer safe zip bag and freeze for up to 2 months.

    Tips From Our Kitchen

    • We don’t recommend using milk in place of the cream because it curdles.
    • Keep the heat low so the syrup doesn’t burn.
    • If you oops and cook the lemon and sugar a little bit too long it will be more like lemon caramel sauce. Not entirely a bad thing 😁

    FAQ

    Can I use bottled lemon juice?

    Bottled lemon juice will work great in this recipe.

    Can I add lemon zest to this glaze?

    You totally can, add it with the cream, butter, vanilla & salt.

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      Healthier Whole Wheat Stuffing Recipe
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    • A slice of pumpkin pie on a plate with a dollop of whipped cream on top.
      Pumpkin Pie with Whole Wheat Crust
    • Slices of pumpkin bars frosted with cream cheese frosting on a wooden board.
      Whole Wheat Pumpkin Bars

    📖 Recipe

    Lemon glaze in a white pouring cup sitting on a stack of plates.

    Lemon Glaze Without Powdered Sugar

    Whether you are out of powdered sugar or don’t like the stuff, having a good lemon glaze recipe is a must. This glaze is tart, yet sweet. Perfect to elevate any quick breads or cakes.
    Makes about ½ cup of glaze.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Yield: 8 Tablespoons
    Calories: 64kcal
    Author: Jessica and Merissa
    Prevent your screen from going dark

    Ingredients

    • ½ cup (105 g) Organic granulated cane sugar
    • ¼ cup (60 g) Fresh lemon juice
    • 2 tablespoons (30 g) Heavy cream don't substitute
    • 1 tablespoon (14 g) Butter unsalted or salted
    • ¼ teaspoon Vanilla extract
    • ⅛ teaspoon Sea salt omit if using salted butter

    Instructions

    • Add the lemon juice and sugar to a small saucepan. Place over low-medium heat and stir to dissolve sugar (1-2 minutes). Bring mixture to a boil, reduce heat to low and simmer for 10-15 minutes to create a thin syrup.
      ½ cup (105 g) Organic granulated cane sugar, ¼ cup (60 g) Fresh lemon juice
    • Remove from heat and allow to cool for 3-5 minutes. Add the heavy cream, butter, vanilla & salt. Stir till smooth.
      2 tablespoons (30 g) Heavy cream, 1 tablespoon (14 g) Butter, ¼ teaspoon Vanilla extract, ⅛ teaspoon Sea salt
    • Pour over anything from blueberry bread to pancakes. Allow baked goods to cool before putting on the glaze to prevent them from going soggy, unless of course you are going for a soaked cake taste….YUM!

    Nutrition

    Serving: 1tablespoon | Calories: 64kcal | Carbohydrates: 13g | Fat: 1.5g | Cholesterol: 4.1mg | Sodium: 36.8mg | Sugar: 12.7g | Vitamin A: 13.1IU | Vitamin C: 3mg
    Tried this recipe?Would you consider leaving a star rating and review?
    Course Dessert
    Cuisine American

    We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mia

      July 03, 2023 at 12:43 pm

      5 stars
      This recipe was perfect for my lemon loaf! I was missing powdered sugar and decided to give this a try and it turned out even better than a powdered sugar glaze! I will be making this again!

      Reply
      • WholeWheatKitchen

        July 03, 2023 at 7:46 pm

        We're so glad you liked it. Thank you for letting us know, you made our day!

        Reply
    2. Raine

      October 16, 2023 at 2:24 pm

      5 stars
      missing powdered sugar and this pops up on the search for glazed without powdered and its perfect.

      Reply
      • WholeWheatKitchen

        October 18, 2023 at 12:52 pm

        Thank you! We’re glad it worked out for you!

        Reply
        • Lexi

          December 10, 2024 at 3:51 pm

          I'ma try this. my powdered sugar always taste like chalk. 🤢

          Reply
          • WholeWheatKitchen

            December 14, 2024 at 2:18 pm

            I hope you like it!

            Reply
    3. Crys

      January 28, 2024 at 2:57 pm

      5 stars
      Just made this and used lime instead of lemon and vanilla paste in it (also put a bit extra). Turned out amazing!!

      Reply
      • WholeWheatKitchen

        January 30, 2024 at 7:40 am

        That sounds amazing 😋

        Reply
    4. Paula Bridges Monette

      January 31, 2024 at 10:15 pm

      5 stars
      it's delicious even though I turned it into Carmel. Very easy.

      Reply
      • WholeWheatKitchen

        February 01, 2024 at 10:20 am

        I did that once too, it’s so good haha. I drizzled mine over ice cream 😋. Thank you for letting us know how it went for you!

        Reply
    5. Robin

      March 08, 2024 at 11:53 am

      5 stars
      Thank you for sharing your recipe. This lemon glaze is very simple to make. Put wax paper or parchment paper strips around the lower edges to catch drips & make clean-up easier. I found brushing it on my cooled bundt cake with a silicone basting brush was the easiest way to control the distribution. There was enough glaze for the tops & sides. The glossy look of the finished cake makes it fit for a special occasion And the lemon flavor is absolutely fantastic! This recipe is a keeper! Can't wait to try it with lime.

      Reply
      • WholeWheatKitchen

        March 08, 2024 at 3:17 pm

        That’s awesome! Thank you for letting us know you liked the recipe! Using a pastry brush is genius 😁

        Reply
    6. Marsha

      October 01, 2024 at 11:32 am

      5 stars
      I didn't have powered sugar so I wanted a recipe for the lemon poppy seed scones I made. excellent flavor, really yummy recipe.

      Reply
      • WholeWheatKitchen

        October 02, 2024 at 9:26 am

        Thank you! We’re very glad you like it!

        Reply

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    Hi, we're Jessica and Merissa. We are here to share recipes and teach people how to bake more nutritious breads and goodies by using whole wheat flour.

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