How to Make Lemon Glaze for a Cake

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Lemon glazes for cakes don't have to be made with all artificial ingredients. Make lemon glaze for a cake from natural ingredients with help from the founder of RealFoodies, Inc. in this free video clip.

Part of the Video Series: Summer Party Drinks & Snacks
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Video Transcript

Hi, I'm Claudia from, and I'm here today at Kitchen on Fire in Berkeley, California and I'm going to teach you how to make a 100% natural, lemon glaze. Alright so I don't know if it's because I've lived in the bay area for the past six years and I've become a little bit granola, but I just can't buy the store bought glazes and cake frostings anymore. Like I turn, you know, I turn the thing around, I look at the ingredients and it's like a million ingredients, it's all artificial, it's disgusting and so I did a little research and it turns out that you can make a glaze so simply out of 100 percent natural ingredients. So the only thing that you're going to need to make this lovely lemon glaze are fresh squeezed lemon juice. I'm using grape seed oil today. You can use butter instead, if you'd like to use butter it's delicious but grape seed oil is very neutral and you just need a little oil in there and one tablespoon of water, some confectionery sugar or powdered sugar and that's about it. Okay, so we've got our fresh squeezed lemon juice right into our confectionery sugar, our grape seed oil and I'm just going to go with half a of the water because there's two tablespoons here and I'm technically only supposed to need one but just in case I need a little more liquid I have it there where I need it. It's always surprising to me that that little liquid with that much powder makes a glaze. It's looking a slight, teensy teensy bit clumpy so you might want to sift your confectionery sugar before you make your glaze or just whisk a little bit longer. So we have our beautiful lemon glaze here all ready to go. I tasted it, it's delicious and here we have some pound cake that I purchased at the store. What's wonderful about it is that I'm not a baker so I bought the pound cake, cut it up in little cubes, cut the edges off and then I almost have like little petit fours. So I'm not going to claim to be an expert glazer. I think you have to play it by ear. You do the first one and then you see how that falls and then you can continue onto the rest. And it's okay if it doesn't cover the entire thing. And so I'm ready with my microplane and my cute little lemon. It looks like a little teddy bear. You go like this and add a little bit of pizazz, a little flare at the end of the day on the top of these guys. Make sure to turn your lemon around as you're going over that. Look at how beautiful and simple. Step aside Betty Crocker.


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