Place 1 tablespoon of the reserved lemon juice in a small bowl, add 1 cup powdered sugar, and stir until thick, smooth, and just barely pourable, adding more lemon juice 1 teaspoon at a time as needed. You may not use all of the lemon juice. Spoon the glaze over the cake and sprinkle with the zest. Let sit until the glaze is set, at least 15 minutes, before slicing and serving.
Read Again https://news.google.com/rss/articles/CBMiRGh0dHBzOi8vd3d3LnRoZWtpdGNobi5jb20vbGVtb24tYmx1ZWJlcnJ5LXBvdW5kLWNha2UtcmVjaXBlLTIzNDk0Nzcx0gEA?oc=5Bagikan Berita Ini
0 Response to "Lemon Blueberry Pound Cake Recipe (with Lemon Glaze) - The Kitchn"
Post a Comment