Rose Mary Mogan


This is the glaze that I used on a recently created pound cake when my daughter Briana came home to visit for the weekend. I had told her about the cake, but she had never tasted it. The first two that I made , I served them plain to savor all of the citrus flavor in the cake. This time I wanted to add a glaze & see the difference. My daughter & I prefer it much better with the glaze.

It has a more intense citrus flavor with the glaze, & the grated orange zest complimented the cake just beautifully. We loved it, then garnishing the top with the sliced oranges dressed it up in an elegant way

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Enough glaze to glaze a large bundt cake
15 Min
No-Cook or Other


2 c
powdered sugar
1/2 stick
softened butter or margarine
3 Tbsp
heavy whipping cream,or evaporated milk-more if needed
1 tsp
lemon extract
1/4-1/3 c
lemonade concentrate, thawed more if needed
zest of 1 whole orange or lemon as desired


1Add all of the ingredients to a medium size bowl, then blend with a hand mixer or large spoon. Mix together and add more lemonade concentrate to increase the intense lemon flavor for a thinner consistency, or heavy whipping cream as desired to reach the spreading consistency needed for cake. Can add additional powdered sugar if a THICKER GLAZE IS DESIRED.
2Gradually drizzle over cake in desired pattern, or glaze complete cake. I have done both.
3Garnish with fresh citrus fruit, using lemons limes or oranges or a combination of the three as desired. This is the link for the cake portion of the recipe, LEMONADE CITRUS POUND CAKE

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy