Lemon Glaze (For Chiffon or Bundt cakes)
- Preparation time: 10 minutes
- ⅓ cup butter
- ½ teaspoon zest of lemon
- 2 cups powdered sugar
- 2 to 4 tablespoons fresh lemon juice
Heat butter in medium saucepan until melted, remove from heat.
- Add lemon zest.
- Whisk in powdered sugar.
- Stir in lemon juice, 1 tablespoon at a time, until glaze is of desired consistency.
- Glazes a 10-inch chiffon or angel food cake, or a 12-cup bundt cake.