Ingredients:

  • 2 cups (240g) powdered sugar
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 tablespoon (15ml) milk
  • 1 teaspoon (5ml) lemon zest (optional)

Instructions:

  1. In the mixing bowl, sift the powdered sugar to remove any lumps.
  2. Add the lemon juice and milk to the sifted powdered sugar. If using, add the lemon zest.
  3. Whisk vigorously until the glaze is smooth and completely lump-free. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze), one teaspoon at a time, until you reach your desired consistency.
  4. Place the cooled pound cake on a wire rack set over a baking sheet.
  5. Pour or drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides.
  6. Let the glaze set for at least 15-20 minutes before slicing and serving.