Summer requires low effort perfection. A simple lemon glaze for topping grilled stone fruits, a simple cake (my one bowl vanilla cake or an ELIA olive oil cake), topping muffins, decorating cookies or drizzling over ice cream or sorbet or as a dip for pretzel rods (just try it!). A perfect lemon glaze worthy of a permanent place in your recipe box.
PERFECT LEMON GLAZE RECIPE
Makes approximately 1.5 cups – enough to top a single layer cake or a batch of muffins.
INGREDIENTS
2 cups (400g) Organic Powdered Sugar*
Tiny pinch of Fine Salt (Himalayan Pink Salt is great)
Zest of a whole Organic Lemon
1 TBS (15 ml) of fresh Lemon Juice (from zested lemon)
2 TBS of Whole Milk (30 ml) (oat or coconut milk work well)
*organic powdered sugar is important to create a glaze that is not too sweet
PROCESS
NOTE: Zest the lemon before juicing.
1. Combine all ingredients in a small glass mixing bowl and whisk until smooth.
2. Pour over a completely cooled ELIA Vanilla with a hint of Lemon olive oil cake and allow to slowly drizzle down the sides.
3. Garnish with lemon, rosemary, or any edible fruit or botanical.
STORAGE
Store frosted cake in an airtight container at room temperature for up to 3 days.
*You will always see my recommendation for organic powdered sugar. While this may seem optional, I strongly encourage you to spend a little extra. Organic powdered sugar is less sweet on the palate, allowing sweetness without the artificial tang that often results in a metallic pain on your teeth. The little details are what make for perfection.
