Or anyone else that has a tried and true one. I would like a lemon one but chocolate will be okay, too.
I need it for tomorrow. Thanks!

By Ginny~moderator on Sunday, February 22, 2004 - 05:00 am:

Here's some:

CHOCOLATE GLAZE: Melt 3 ounces semi-sweet chocolate and 3 tablespoons unsalted butter over low heat; stirring often until mixture is completely smooth, with no streaks. Remove from heat and cool for 5 mins. Pour evenly over cooled cake. Place cake in refrigerator for 30 mins to set glaze. Store cooled cake in an airtight container in refrigerator. Allow cake to reach room temperature before serving.

OR

Lemon Glaze:
1/2 cup fresh lemon juice
1/2 cup sugar
combine lemon juice and sugar in a saucepan and bring to a boil. Reduce heat and simmer for 6 minutes. Spoon glaze over slightly cooled cake (while still in pan), being sure glaze soaks down the sides and into the cake. Cool the cake completely before inverting onto a serving plate.

OR

Glaze
Blend one cup of powdered sugar with 2 tablespoons lemon juice until smooth. Drizzle glaze over cooled cake.

OR

Lemon Glaze:
2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.

OR
~TART LEMON GLAZE~
1 Lemon -- Zest
1 cup powdered sugar
3 tablespoons fresh lemon juice
1/4 cup butter -- melted
Dash of salt
Combine lemon zest and sugar in blender or food processor and process until zest is finely minced. Add lemon juice, butter and salt. Blend until smooth. Set aside at room temperature until ready to use. Makes 1/2 cup.

I haven't tried any of these - I googled - but they all look "right". I like the looks of the last one best, and would spoon or smooth it over a warm cake.

By Insaneusmcwife on Sunday, February 22, 2004 - 11:15 pm:

I'm sorry, I've been working long hours the last few days and have not been online.

I like the last two that Ginny posted. We had a lemon bunt cake for dessert the other day and this is what we used:
1 box powdered sugar
1 C lemon juice
1 stick butter (room temp.)
Beat togeather.

You can also candy the lemon score:
1 C granulated sugar
1/2 C Water
Bring to Boil. Score lemon and add to mix. Boil until transucent. Dip in granulated sugar and place on cooling rack to cool.

By Ginny~moderator on Monday, February 23, 2004 - 10:22 am:

My goodness, Kristie, how many cakes were you glazing? That would make a whole lot of glaze.

I like the idea of candying the lemon "score" Do you mean the "zest" The yellow part of the lemon peel that you grate or scrape off?, or strips?

By Annie2 on Monday, February 23, 2004 - 05:44 pm:

When we got back from brunch the kids wanted daddy to open his present and blow out his candles...leaving me no time to make a glaze for the cake. I decorated the bottom with strawberries and blueberries. It looked nice and I guess easier on the waistline, too!
Thanks for the recipes, though. You ladies always come through in a pinch!

By Insaneusmcwife on Monday, February 23, 2004 - 07:06 pm:

The score is the long strips of the lemon rind. The zest is the short tiny peices of rind.

I guess the portions of the icing you make can be toned down a bit lol. That is what I use for a bunt cake and I set it on a cooling rack using the drizzle method, letting the excess run off into the sink. Its a messy method but its oh so good.