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.
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.
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
- 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.
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.
Remove from the heat and add the butter, heavy cream, salt and vanilla. Stir until smooth. Let it cool down a little before using.
- Lime glaze: Try using lime juice in place of the lemon for a lime glaze or syrup.
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 😁
Bottled lemon juice will work great in this recipe.
You totally can, add it with the cream, butter, vanilla & salt.
Lemon Glaze Without Powdered Sugar
- 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
- 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!
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.