gluten-free eats

No-fail lemon glaze for cakes:

Zest an organic lemon and juice it, running the juice through a strainer. (If you're not bothering with the zest, the "organic" part is not mandatory.) You'll need 1.5 Tbsp of juice, which a good ripe slightly soft lemon should give with no trouble; if the lemon is small or less ripe, you might need a second one. Gently warm the juice in the microwave or on the stove to a bit warmer than body temperature, not hot. Use a spatula to mix the juice with 0.75 cup GF powdered sugar; the warmth will help the sugar fully dissolve. Pour the glaze over the cake and very carefully spread with the spatula as needed, being careful not to pick up crumbs from the cake edge or top. Sprinkle lemon zest on top. Let cool.