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You need this in your life
And you need it on your cakes
… on your scones
… on your muffins
THIS is the syrup that is featured on my Cranberry Lemon Orange Bruffins
Lemon Syrup Glaze
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Ingredients
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, combine the water, lemon juice, zest and sugar together.
- Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes. This mixture will thicken upon cooling.
- Store in a lidded jar. in the fridge.
Notes
You can store at room temp and it’ll last 1-2 weeks.
To store longer, put in the fridge and heat up when you want to use it.
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Nice and simple, used it to spice up a shop bought New York cheesecake…lovely.
★★★★★
I’ve always used icing sugar when making a glaze. Does your recipe use granulated sugar instead?
This is cooked so you use granulated sugar.
Best Kitchen Wishes!
Hello I was wondering what if u leave the glaze on a pound cake for 4 days at room temp and covered what would the consistency be. Like thick or sticky? Or will it harden up.
Hi Margaret,
The cake would get soggy and the syrup could crystalize on the cake.
Best Kitchen Wishes!
This glaze is delicious! Easy to make and adds the perfect touch to lemon poppyseed cake, pancakes, crepes, anything really! Spoonfuls are a fan favorite with the kids as well!
Baked an Italian lemon olive cake and glazed it with the syrup, adding additional lemon zest and rosewater. It was absolutely perfect. Super easy to make and delicious.
★★★★★
Oh that cakes sounds divine Shelley! So happy you loved the syrup!
Best Kitchen Wishes!