This was a good place to start, for my personal tastes it needed a bit of tweaking. As is, it is a very sweet and thick glaze. I needed something that I could pipe over the top of a bundt cake and would gently glide down the sides. It was more of a very thin icing, rather than a glaze, when I first mixed it. I ended up having to use more flavoring and threw in about 1/4 tsp. of salt to give it some depth. I added another tsp. of lemon extract (was putting on a blueberry butter cake), and that really gave it the balance I was looking for. I also had to use 2 extra Tbsp. of milk to get it thin enough to truly be a glaze. Thanks for sharing!

I really appreciate the comment and review. I am looking for a glaze to put on a fruitcake to kind of seal in the toppings (Pineapple slices, cherries and pecan halves). I have already taken the cake out of its pan and do not want to put it back in the oven. Any comments or suggestions?

I love this recipe! Every time I make a Bundt cake I use it! The only problem is that it needs a little more milk. I usually just eyeball it until I get the right consistency.:) overall it is a yummy and deliciously sweet glaze.

I agree with Jenna from Florida. Its a great recipe. I also had to add a little more milk to make the consistency a bit better. The flavor is great & you can doctor that too. I'll use fresh lemon juice next time.