I think you may need more powdered sugar.

Whatever liquid is involved, add less. Add liquid a bit at a time until you like the consistency. On everything calling for a frosting.

Jinx, have you ever made a Texas Sheet Cake. Duh, of course you have. My recipe calls to add the frosting to the cake when it comes out of the oven. OMG. I could eat the whole thing!

Thanks, Ladies! It’s just honey, lemon juice, and powdered sugar … it seemed so thick, but still didn’t set up like this. So frustrating!

Oakley, oh yes, I love Texas Sheet Cake!

Yes, what Zalco said. Forgot about that. :)

Hmm my lemon icing doesn't have honey. You may want to try a different recipe for the icing.

Ok, I’ll experiment. :)

I highly recommend this for fans of lemon zest. It’s just the right amount, not overbearing. And cream cheese makes it very rich. I don’t want to think about the calories. 😬

Looks like way too much lemon juice. Start with a tablespoon, until it just begins to drip off a spoon. As long as it levels out when it hits the cake, you're good.

Can y’all just come make it for me? I’ll provide refreshments.

Home Deco Conversations Cooking Class. :D

I agree that adding liquids in small increments is best, since ambient humidity might affect powdered sugar the way it does flour, so the exact same amount of liquid may have varying results.

And if I were making that glaze, I'd use just lemon juice and maybe some vanilla. BTW, honey is a liquid too, so that's going to contribute to runny-ness.

You all are awesome, thank you! Great advice. I will master The Glaze!

(But still, let’s do a cooking class.)

If it were me, I would ditch the honey in the glaze. I've never seen that and it is, after all, basically two "sugars" in the glaze. I use lemon juice, a bit of melted butter and powdered sugar. Start with a small amount of lemon juice. Add powdered sugar and butter. You can taste and decide if you need more lemon flavor. (I used to just do lemon juice, powdered sugar and a bit of milk. Somewhere I used a recipe that had the butter instead of milk and to me, it did taste better. )

Leave the honey and the rest, and just add more powdered sugar. The honey sounds delish!

I would also leave out the honey. It’s one more liquid and sweet element. And honey remains liquid at room temp.

Thanks, all! Guess I’ll have to make another one soon to test this. 😁

If you use less lemon juice, add lemon zest for the lemony flavor.

Sushi, I added a bit for garnish, it was good! :)

@Jilly I meant to say the recipe sounds delish and I plan to try it! Not sure I should thank you or not! HA!

Tina, let me know if you try it! I’m not a big dessert/sweets lover, but am really liking it. :)

I wish I didn't love sweets the way I do! I do like a lemon loaf but have never had one with cream cheese in it. I'll have to do it as a "treat" maybe Easter brunch!

Well, sometimes she calls it a glaze, then icing, then frosting. The ingredient amounts seem to be right for a glaze. There is no way the pic of the 'glaze' in the bowl was made with those proportions, but I would guess a runnier more transparent result (like the recipe would make) was not photogenic enough, so they added much more powdered sugar and maybe even some cream cheese to get that look. Same with the frosted loaf. That glaze, s written, wouldn't photograph nicely enough, or show up too much. But there is no way that frosting shown on the loaf is the same as what's in the bowl. You can see that what's on the loaf was poured; the stuff in the bowl would have to be spread. I wouldn't call anything without any fat in it frosting or even icing, but glaze doesn't have to have butter or cream, but sometimes it does (I would call that icing). I'm sure terms mean different things to different people, though.

I suspect your glaze was how it was supposed to be - at least that's how all my glazes turn out and pool on the plate. If you want more of an icing or frosting, then add some butter or cream cheese and more powdered sugar. Honey optional.

Haha - I was just thinking some Elmers glue might also provide that nice thick white look😃

Ha, Carol!

Oly, thank you, I don’t know why that didn’t occur to me! She has a quick video of the process on IG, I’m going to watch and see what’s shown during the glaze stage.

Thanks, all, I really appreciate the advice and great tips. :)

Don't you just love her website? I've made many of her recipes. Just made the baked tika tacos with the avocado-jalapeno sauce. Fantastic!

I do, Lynn! And, Mmm those sound wonderful!

Jinx, it looks like some of hers ran off and puddled on the plate too. I thought a glaze was supposed to run down over the sides and don't know how you would stop it from running onto the plate. If you want something with a thicker consistency, you will have to do as others have said - add more sugar or use less liquid. That does seem like too much liquid for 1 cup of 10x sugar; maybe you could gradually add a little of each until it reaches the consistency you want. It looks delicious, but I think I would like it better without the cream cheese.

Thank you, Woodrose!

The cream cheese + sour cream/yogurt (I used sour cream) definitely makes it rich — I might try it without the cream cheese one of these days. DH loves sweets, he’ll be my taste tester! :D

You might want to try a recipe that has ingredients by weight. Powdered sugar can be more or less fluffy, meaning less or more sugar for the same measurement, while lemon juice measurements will be pretty consistent.

I always end up with glaze that runs down the sides and puddles on the plate. But to me, that's a feature, not a bug.

Thank you, cawaps!

I agree with the other comments that the glaze as written would be VERY thin. I wonder if T was supposed to be tsp of lemon juice -- and even then I would tread lightly with the honey also in the mix. I have some cream cheese I need to use -- and I have plenty of honey (discovered mango blossom honey and it is a new favorite. Maybe I can get some lemons with tomorrow's groceries and try a loaf -- Will let you know.

Cawaps makes a good point about powdered sugar. That's another good reason to tread lightly with adding liquid. I always add 1/2 -3/4 of what is stated -- or less if it looks like it might be out of proportion.

Lascatx, thanks, hope you like it if you try it. :)

I just saw these today, such a cute dessert for spring …

https://www.teatimemagazine.com/mini-coconut-cakes/

Those are so cute! Coconut cake always makes me think of my mom -- and things busting out in bloom, including our first bluebonnets, have me thinking of her too. I wish she could be here to enjoy both with me. Will let you know about the lemon loaf.

Lascatx❤️

I'm thinking there's a typo in the recipe--i.e, teaspoons instead of tablespoons for that amount of powdered sugar.

If you look at her other glaze recipes on her site, they have similar proportions. I looked because I was trying to figure out why she'd have those ingredients in those proportions and found some other glazes. I think I found one with even less powdered sugar!

Thanks, Gizmo and Oly! I’ll definitely experiment for next time. Right now, I’m so tired of cake it might be months before I make another. :D

Agreeing about the amount of lemon juice likely being a typo - that's almost 1/4 cup of liquid for 1 cup powdered sugar...?

Here's a recipe for lemon glaze from BettyCrocker.com:

• 2 cups powdered sugar
• 2 tablespoons lemon juice (from 1 large lemon)

3 tsp. = 1 Tbs., so I'm fairly certain it should teaspoons not tablespoons.

And I went back and read comments - lots about the glaze being too runny, and the author's only response was to suggest adding more sugar 🙄

Thanks, Carol!