Sugar Glaze

Sometimes a cake just needs a quick, glossy finish, and this three-ingredient glaze is exactly that, sugar, milk, and vanilla stirred together and poured while still loose.

It’s the easiest way to dress up a plain pound cake. The glaze sinks slightly into the crumb and sets into a thin, sweet, vanilla-scented sheen as it dries.

It really shines over fresh fruit. Drizzle it over a slice topped with raspberries and blueberries and you’ve got a red-white-and-blue dessert made for the Fourth of July, as the recipe suggests.

For the smoothest, lump-free glaze, reach for confectioners’ (powdered) sugar; it dissolves instantly into the milk. Adjust the consistency with the liquid: a touch more milk for a thin drizzle, a little less for a thicker coat that clings.

Pro Tips

• Use confectioners’ sugar for the smoothest pourable glaze, since granulated can stay grainy.
• Add the milk a little at a time until you reach the consistency you want.
• Pour it over the cake while the glaze is still loose, before it begins to set.
• Let it rest a few minutes so it firms into a sheen before serving.

Variations

• Swap the vanilla for almond extract or a splash of citrus juice.
• Stir in lemon or orange zest for a brighter glaze.
• Use a flavored extract to match whatever dessert you’re topping.