Emeril Lagasse and Martha Stewart both have simple recipes for an orange glaze that can be used on different cakes, while Betty Crocker features a simple recipe for orange-glazed chicken. All three recipes use orange juice, and some also use orange zest or marmalade for added orange flavor.
Lagasse's recipe, which he uses to pour over the top of fresh orange pound cakes, combines 2 cups of powdered sugar and 1/4 cup of orange juice. Whisk these together until smooth and then pour the glaze over the freshly baked cakes once they have cooled slightly.
Martha Stewart's orange glaze is quite similar, but it also includes 2 teaspoons of freshly grated orange zest. In a medium bowl, combine 1 1/2 cups powdered sugar, 3 tablespoons freshly squeezed orange juice and the orange zest, and whisk together until smooth and shiny. Stewart recommends this recipe be used to glaze a pumpkin spice cake.
To make Betty Crocker's orange glaze, first stir together 1 teaspoon cornstarch and 1/2 teaspoon ground mustard in a small bowl. Add 1/2 cup orange juice, 1/4 cup orange marmalade and 2 teaspoons soy sauce, and pour this mixture into the skillet that was used to cook the chicken. Bring to a boil over medium heat and let boil for approximately one minute, stirring constantly until the glaze thickens, and then pour over the chicken.