I learned while very young to always have *unexpected company* food on hand( especially on Sunday’s just in case the pastor stopped by) This practice continues to this very day, only with 1,000s more options. However, I still rely on an extra pound cake in the freezer and my Grandma’s recipe for any number of glazes. Below is her lemon glaze recipe…if you find it too tart, just add a bit more sugar.

You will need :

small saucepan
small bowl
whisk

1 tsp finely chopped lemon zest
1/2 tsp vanilla
1/4 cup lemon juice
1/2 cup water
1/4 cup water
1/2 cup sugar cup sugar

2 Tbs cornstarch substitute 3 1/2 Tbs flour
1/4 Cup water

Directions:

In small saucepan bring water, lemon zest and lemon juice to a simmer. Add sugar slowly, stir constantly until dissolved.
In small bowl, mix cornstarch or flour with 1/4 cup water until smooth, then slowly add to lemon mixture. Stir well. I have always found a plain old fork works best for eliminating lumps.

Simmer 3-5 minutes until glaze begins to thicken. Stir or whisk a few times. Glaze your cake, pie, or pastry while still hot.

Tip : When using this on pound cake, I always pre-slice first so the glaze coats most of the cake. Add a lemon wedge or other fruit for garnish, or just serve as is. It’s delicious! Enjoy!