A quick and easy lemon glazed icing recipe for pound cakes calls for 1 1/4 cups powdered sugar, 2 teaspoons lemon juice and 1 to 2 tablespoons milk. Stir the powdered sugar and lemon juice with just enough milk for desired consistency, and drizzle the mixture over the cooled cake.
For a simple yet rich butter glaze, melt one stick unsalted butter, and add to 2 cups sifted confectioner's sugar. Add 3 tablespoons milk and 1/4 to 1/2 teaspoon vanilla to taste. Add more milk, a dash at a time, if needed for drizzling consistency.
A basic glaze recipe, with a number of suggested variations, calls for melting 4 tablespoons of butter and adding it to 2 cups sifted powdered sugar. Stir in 2 tablespoons of either milk or hot water, and blend in 1 1/2 teaspoons vanilla. Using an electric mixture, beat until smooth and creamy, adding more milk or water as needed.
One variation for the above recipe calls for using heavy cream in place of milk or water for a creamier glaze. Another suggests substituting orange or lemon juice for the milk or water and vanilla before adding 1/2 teaspoon finely grated zest. For a chocolate glaze, use 6 tablespoons butter instead of 4 tablespoons, and melt together with 2 ounces unsweetened chocolate. Reduce vanilla to 1 teaspoon.