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
PrintLemon 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.
Sandy Dority says
this turned out great, love it🍋🍋🍋🍋🍋
Sandy Dority says
this turned out great,, I loved it. 🍋🍋🍋🍋🍋
TKWAdmin says
So happy you loved it!
Best Kitchen Wishes!
Monica Jordan says
Are you able to hot water can this recipe?
TKWAdmin says
I’ve not tried it.
Best Kitchen Wishes!
Julie Vinson says
this is most similar recipe that I have found to my mom(deceased now) old recipe I cannot find anywhere. it consisted of egg whites,karo syrup, lemon juice and lemon zest, sugar, condensed milk or evaporated ( can’t remember that) and boiled. the glaze was tart and cracked when it cooled over a cake. best glaze ever and I can’t remember the recipe.
Janet Knupp says
This syrup is delicious and has numerous uses. I made a lemon cake, punctured it with a fork and poured the lemon syrup glaze in the holes. My guests raved about the cake. Also added it to fish, vegetables, drinks, (alcoholic and non-alcoholic), fruit, muffins, tea. The uses are endless. Made a batch, put in pretty jars, and gave to neighbors.
Richard Burgan says
Nice and simple, used it to spice up a shop bought New York cheesecake…lovely.
Mike Baker says
I’ve always used icing sugar when making a glaze. Does your recipe use granulated sugar instead?
TKWAdmin says
This is cooked so you use granulated sugar.
Best Kitchen Wishes!
Maragret Davis says
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.
TKWAdmin says
Hi Margaret,
The cake would get soggy and the syrup could crystalize on the cake.
Best Kitchen Wishes!
Katie says
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!
Shelley says
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.
TKWAdmin says
Oh that cakes sounds divine Shelley! So happy you loved the syrup!
Best Kitchen Wishes!