The original recipe called for 1 1/2 cups sugar and no water, but I was left with a very thick paste — not great for drizzling! I cut the recipe down to one cup sugar and added one tablespoon of water. The result was a glaze that was still just a little too thick, so I have adjusted this recipe to add an additional half tablespoon of water to get it to that nice dribbly consistency.
- 2 tablespoons unsalted butter, melted and cooled
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup confectioners' sugar
1 1/2 tablespoons water
- Combine all the ingredients in a small bowl and whisk until smooth.
- To glaze the cake: set the cake on a wire rack over waxed paper and slowly drizzle the glaze over the cake.
- Desserts, Frosting
- North American