In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon. The Spruce Eats Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed. The Spruce Eats Brush or drizzle the lemon glaze on a warm or cooled cake.

Begin by measuring powdered sugar into a large bowl Then, add the lemon juice, milk and vanilla. Whisk the ingredients until the mixture is smooth. If desired, you can adjust the “thickness” of the glaze in one of two ways: Thin it out: add more milk. Make it thicker: add more powdered sugar. Serve

Place powdered sugar in a small bowl, and whisk out any clumps. Add lemon juice, vanilla, and salt, whisk until smooth. Adjust consistency to you liking; add more lemon juice to thin, or more powdered sugar to thicken. Wait to drizzle over you baked good, until it has cooled to room temp.

Add powdered sugar and salt to a small bowl and stir to combine. Add heavy cream, lemon juice, and lemon oil or lemon extract. Stir until completely smooth. Use a spoon or a fork to stir the icing. If you're having trouble getting the lumps out, use a fork.