Jul 31 2013

Lemon Syrup Glaze

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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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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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Author: The Kitchen Whisperer

Ingredients

1 cup granulated sugar
1/4 cup lemon juice
1/4 cup water
1 teaspoon lemon zest

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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.

Make it a meal!

Pairs Perfectly With:

23 responses

Sandy Dority

June 12, 2023

this turned out great, love it🍋🍋🍋🍋🍋

Reply
Sandy Dority

June 12, 2023

this turned out great,, I loved it. 🍋🍋🍋🍋🍋

Reply
1. TKWAdmin
  
  June 13, 2023
  
  So happy you loved it!
  
  Best Kitchen Wishes!
  
  Reply
Monica Jordan

March 18, 2023

Are you able to hot water can this recipe?

Reply
1. TKWAdmin
  
  March 18, 2023
  
  I’ve not tried it.
  
  Best Kitchen Wishes!
  
  Reply
Julie Vinson

February 3, 2023

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.

Reply
Janet Knupp

December 6, 2022

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.

Reply
Richard Burgan

September 6, 2021

Nice and simple, used it to spice up a shop bought New York cheesecake…lovely.

Reply
Mike Baker

August 6, 2021

I’ve always used icing sugar when making a glaze. Does your recipe use granulated sugar instead?

Reply
1. TKWAdmin
  
  August 8, 2021
  
  This is cooked so you use granulated sugar.
  
  Best Kitchen Wishes!
  
  Reply
Maragret Davis

February 7, 2021

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.

Reply
1. TKWAdmin
  
  February 7, 2021
  
  Hi Margaret,
  
  The cake would get soggy and the syrup could crystalize on the cake.
  
  Best Kitchen Wishes!
  
  Reply
Katie

May 1, 2020

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!

Reply
Shelley

April 26, 2020

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.

Reply
1. TKWAdmin
  
  April 27, 2020
  
  Oh that cakes sounds divine Shelley! So happy you loved the syrup!
  
  Best Kitchen Wishes!
  
  Reply