Drizzle Cake Recipes

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LEMON DRIZZLE CAKE



Lemon Drizzle Cake image

Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3 1/4 cups all-purpose flour (see Cook's Note)
5 teaspoons baking powder
1/4 teaspoon fine salt
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 1/2 cups granulated sugar
Zest of 3 lemons
6 large eggs
1/2 cup milk
1 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar, sifted
2 to 3 tablespoons lemon juice

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
  • Sift the flour, baking powder and salt into a medium bowl and stir to combine.
  • Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
  • Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
  • For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.

BEST EVER LEMON DRIZZLE CAKE



Best Ever Lemon Drizzle Cake image

I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!

Provided by Try This Recipe!

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
2 tablespoons white sugar
1 cup unsalted butter, slightly softened
4 eggs
1 ¾ cups self-rising flour
1 tablespoon baking powder
1 lemon, zested
1 lemon, zested and juiced
7 tablespoons white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
  • Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
  • Pour batter into the prepared pan, being careful not to press it down.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
  • Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g

ORANGE DRIZZLE CAKE



Orange Drizzle Cake image

Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.

Provided by Uzo Orimalade

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 cup self-rising flour
3 large eggs
⅔ cup superfine sugar
⅔ cup salted butter, melted
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon baking powder
½ cup superfine sugar
¼ cup orange juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
  • Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
  • While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g

BEST-EVER LEMON DRIZZLE CAKE



Best-Ever Lemon Drizzle Cake image

This lemon drizzle cake is hands down the best one you'll ever make. Easy to make, and requiring just six ingredients and a mere four-step process, here's how to make the best lemon drizzle cake.

Categories     baking     dessert     lemon drizzle cake     lemon drizzle     lemon cake

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

225 g unsalted butter, room temperature, plus more for tin
300 g caster sugar
225 g self-raising flour
4 large eggs
1 tsp. finely grated lemon zest
1 tbsp. lemon juice

Steps:

  • Heat oven to 200ºC (180ºC Fan). Brush a 2lb loaf tin with butter and line with baking parchment. Brush parchment with butter.
  • In a large bowl, beat together butter and 225g of the caster sugar until pale and creamy. Add eggs, one at a time, incorporating each egg before adding the next. Beat in the flour and the zest. Scrape into prepared loaf tin and smooth top.
  • Bake for 50 minutes to 1 hour or until a toothpick inserted into the middle comes out clean.
  • In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Let cool completely in tin.

BASIC POWDERED SUGAR GLAZE



Basic Powdered Sugar Glaze image

Blend four ingredients to make a yummy sugar glaze in just 10 minutes! Perfect to give a finishing touch on any dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

2 cups powdered sugar
2 tablespoons margarine or butter, softened
1 teaspoon vanilla
3 to 4 tablespoons milk or half-and-half

Steps:

  • In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
  • Use to glaze cakes, coffee cakes or pastries.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/12 of Recipe, Sodium 25 mg, Sugar 19 g

VANILLA DRIZZLE



Vanilla Drizzle image

Just three pantry ingredients give a special finish to coffee cakes or sweet muffins.-Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1/2 cup.

Number Of Ingredients 3

1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
5 to 5-1/2 teaspoons milk

Steps:

  • In a small bowl, combine the sugar, vanilla and enough milk to achieve desired consistency. Stir until smooth. Drizzle over bread.

Nutrition Facts :

LEMON DRIZZLE CAKE



Lemon Drizzle Cake image

This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's an easy-to-make, crowd-pleasing cake that's excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 45m

Yield 24 servings

Number Of Ingredients 8

1 cup/225 grams butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons/275 grams all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups/450 grams granulated sugar
4 large eggs
1/4 cup/60 milliliters whole milk

Steps:

  • Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
  • In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
  • In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
  • Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
  • While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 19 grams, TransFat 0 grams

EASY LEMON DRIZZLE CAKE



Easy lemon drizzle cake image

Lemon cake is always a crowd pleaser and this lemon drizzle cake is fool-proof and also results in the most delicious, tangy and moist cake ever.

Provided by Alida Ryder

Categories     Baking     Cake     Dessert     Easter

Time 55m

Number Of Ingredients 11

2 cups cake/all purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain yoghurt (I used Greek)
1 cup caster sugar
3 large eggs
½ cup canola oil
½ tsp vanilla extract
zest of 1 lemon
2 cups icing/powdered sugar
juice of 1 lemon

Steps:

  • Pre-heat the oven to 180ºc and grease and line a loaf tin with baking paper.
  • Stir together the flour, baking powder and salt.
  • In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs.
  • Pour the wet ingredients into the dry and mix well.
  • Transfer to the loaf pan and place in the oven.
  • Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
  • To make the icing, whisk together the icing sugar and lemon juice until smooth.
  • Pour the icing over the cooled cake and serve.

Nutrition Facts : Calories 335 kcal, Carbohydrate 51 g, Protein 5 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 131 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

EASY LEMON DRIZZLE CAKE



Easy lemon drizzle cake image

This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids. This recipe makes a lemon drizzle loaf, but if you want to make a lemon cake in a different shape, try our cake calculator.

Provided by Becca Spry

Categories     Cakes and baking

Yield Serves 8-10

Number Of Ingredients 6

225g/8oz unsalted butter, softened, plus extra for greasing
225g/8oz caster sugar
4 free-range eggs
225g/8oz self-raising flour
1 unwaxed lemon, zest and juice
85g/3oz icing sugar

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.
  • Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
  • Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50-55 minutes.
  • Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.

DRIZZLE CAKE



Drizzle Cake image

Make and share this Drizzle Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 15

1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons milk
2 ounces baker's chocolate squares
3/4 cup heated milk
2 cups sugar
1 teaspoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.
  • Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.
  • Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.
  • CHOCOLATE FUDGE DRIZZLE:.
  • Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.
  • Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.
  • Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.
  • Add vanilla extract. Beat until the mixture firms up a bit.
  • Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.
  • Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.

Nutrition Facts : Calories 511.3, Fat 16.3, SaturatedFat 6.6, Cholesterol 48.4, Sodium 325.6, Carbohydrate 87.5, Fiber 0.6, Sugar 64.7, Protein 5.4

LIME DRIZZLE CAKE



Lime Drizzle Cake image

Super moist lime drizzle cake. Learn how to make an easy lime cake that your children will love!

Provided by Adina

Categories     Cakes

Time 1h15m

Number Of Ingredients 7

250 g unsalted butter ( 8.8 oz/ 1 cup )
200 g sugar (7 oz/ 1 cup )
5 eggs (large)
3-4 limes (depending on size (Note 1))
250 g all-purpose flour (8.8 oz/ 2 cups )
2 teaspoons baking powder
100 g icing sugar (3.5 fl.oz/ 1 cup )

Steps:

  • Butter: Take it out of the fridge a few hours before baking, so that it has time to soften.
  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
  • Prepare a loaf cake pan of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour, and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
  • Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.
  • Juice the limes, you will need 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside.
  • Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.
  • Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.
  • Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
  • Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.
  • Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.
  • Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
  • Let cool completely in the tin.
  • Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.

Nutrition Facts : ServingSize 1 slice, Calories 269 kcal, Carbohydrate 33 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 92 mg, Sodium 86 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 5 g

MARY BERRY'S LEMON DRIZZLE CAKE



Mary Berry's Lemon Drizzle Cake image

Mary Berry's Lemon Drizzle Cake is an easy tea cake with a distinctive crunchy lemon glaze. You only need a few basic ingredients and 35 minutes to bake this lovely bundt cake.

Provided by Sue Moran

Categories     Dessert

Time 50m

Number Of Ingredients 9

1 1/8 cup sugar (225 grams)
rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
1 cup unsalted butter (225 grams) at room temperature
4 extra large eggs, at room temperature
4 Tbsp milk
2 tsp baking powder
2 1/4 cups self rising flour (275 grams) (See below to make your own self rising flour.)
1 cup granulated sugar (200 grams)
juice of 2 lemons

Steps:

  • Preheat oven to 350F Grease and flour a standard 9 or 10 cup bundt pan
  • First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.
  • Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4 to 5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one.
  • Blend in the milk, then the baking powder, and finally fold in the flour. Don't over mix, but make sure everything is evenly incorporated.
  • Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched.
  • Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.
  • Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You'll want a thick even coating. Let the icing dry before slicing.

Nutrition Facts : Calories 291 kcal, Carbohydrate 40 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 83 mg, Sodium 24 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

ROSEWATER DRIZZLE CAKE RECIPE



Rosewater drizzle cake recipe image

Rosewater drizzle cake is light and elegant, but very simple to make and topped with pretty icing, pistachios and edible rose petals

Provided by Jessica Dady

Time 1h25m

Yield Serves: 10

Number Of Ingredients 6

175g self-raising flour
175g softened butter
175g caster sugar
3 eggs
1 tsp vanilla extract
3/4 level tsp baking powder

Steps:

  • Follow our lemon drizzle cake recipe to the end of step 2, swapping the lemon zest for 1tsp of vanilla extract.
  • For the drizzle: Bring the sugar and water to the boil until slightly thickened. Remove from the heat and stir through the rosewater. Pour over the hot cake and allow to soak in, still in the tin. Allow to cool and remove from the tin.
  • For the decoration: In a small bowl, mix together the icing sugar, water, and rose colouring. Drizzle over the cake and decorate with the remaining ingredients.

Nutrition Facts : @context https

LEMON DRIZZLE CAKE



Lemon drizzle cake image

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Provided by Tana Ramsay

Categories     Afternoon tea, Treat

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7

225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested
1½ lemons, juiced
85g caster sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4.
  • Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
  • Sift in the self-raising flour, then add the lemon zest and mix until well combined.
  • Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  • While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
  • Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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  • Preheat the oven to 350F. Grease a 10in non-stick, fluted ring cake tin with cake release spray or vegetable oil.
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From cakewhiz.com


DRIZZLE FROSTING FOR BUNDT CAKE RECIPES
Drizzle Frosting For Bundt Cake Recipes. 8 hours ago Greased a 10" bundt cake pan with shortening, then dust with flour. (Or use our cake release) In a small bowl, whisk together the glaze ingredients; slowly add the milk 1 tablespoon at a time until you reach the desired consistency for drizzling a thick glaze. Drizzle the glaze on the cake to decorate. See details
From tfrecipes.com


LEMON GLAZE FOR CAKE {LEMON DRIZZLE ICING} - CAKEWHIZ
2022-01-26 Quick, easy lemon glaze for cake recipe, homemade with simple ingredients. This lemon drizzle icing is full of fresh sour lemon juice, zest, butter, powdered sugar. Dries semi-hard on pound cakes, bundt cakes, cookies, muffins, scones. This light lemon glaze brings tangy sweetness to your cakes and other baked goods. It's the best finishing touch to provide flavor …
From cakewhiz.com


LEMON DRIZZLE CAKE WITH ICING RECIPE – WATCH QUICK RECIPE ...
2022-01-27 While the cake is still warm, make the lemon drizzle topping. Prepare the glaze by mixing together the icing sugar and lemon juice in a small bowl until smooth. When your cake comes out of the . 1 3/4 cups confectioners’ sugar ; When your cake is almost cool, put it on a serving . In a medium bowl, combine the powdered sugar, lemon juice, lemon zest, milk, and …
From jamieoliverrecipes.eu.org


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