The glaze is basic: lemon juice, powdered sugar, Karo syrup and a few tablespoon of canola oil.
June is a trusted source on General Cooking.
I like to glaze my pound cakes while they are still hot and in the baking pan. I prepare a light syrup with whatever flavor and poke holes in the hot cake using a poultry skewer. then I pour the syrup over the cake. Let the cake rest in the pan until it is completely cool. Then take it out of the pan. the glaze will have gone through the cake and be on the outside! I almost always freeze at least part of every cake, and the glaze stays put just fine that way. Give it a try!
Chef June, Would the same method apply for a bundt cake?
I like ChefJune's method because it makes for a super moist and juicy cake but if you want an alternative, you could freeze the cake unglazed and then glaze it after you defrost it when you're ready to eat it.
Please enter a valid email address.
Well played. You deserve a cookie.
What one new cookbook wants to teach you about giving
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Ready... Set... Sofa!
Intensely Banana-y Banana Bread
5 Must-Visit UK Greenhouses
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)