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This fresh citrus glaze is bursting with flavors of lemon and orange. Serve overtop our Sour Cream Pound Cake for a rave-worthy dessert!

Pam Lolley
Recipe by Southern Living November 2015

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Credit: Helen Norman; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together powdered sugar, butter, orange zest, lemon zest, orange juice, and lemon juice until smooth. Whisk in up to 1 Tbsp. more lemon juice, 1 tsp. at a time, until desired consistency is reached.

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