Lemon Glaze

by Laura Silber

After the cake or cupcakes cool a couple of minutes, glaze them while they are still warm. Leftover glaze freezes beautifully


  • 2 cups confectioners sugar
  • 2 Tbsp margarine (or Earth Balance vegan baking stick)
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 Tbsp or more coconut milk or almond milk
Lemon Glaze

Beat all ingredients together. Add more coconut or almond milk if needed. Spoon it over warm cake, spreading it with the back of the spoon. Or dip the tops of the cupcakes in the glaze.