This is one of those super simple refreshing icings that work on many desserts.  You can drizzle it over a simple pound cake, lemon pound cake, sugar cookies, scones, muffins and on my Cherokee Molasses Bars.  Check out that post!  These bar cookies are one of Paul’s favorite and yet the most simple bar cookie I can make!

Cranberry Orange Pound Cake is one of my favorite Holiday cakes and in my post, I used a Cranberry Orange Ganache that I really like, but sometimes I prefer this icing instead.  It’s a bit simpler and I typically have these ingredients in the cupboard most of the time.  The citrus in this icing compliment the cranberry orange flavors that are going on in the cake.  Try it out!

There’s all of four ingredients in this: confectioners powdered sugar, melted butter, fresh lemon juice and orange juice.  That’s it!  Stir it all together with a fork and start drizzling.

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Here’s how I make it.

Citrus Icing

In a medium size mixing bowl, stir together the confectioners powdered sugar, melted butter, orange juice and fresh lemon juice until the sugar is dissolved and the icing is a smooth constancy.

This is the consistency you’re looking for.  It’s kinda thick but yet pours easily over cakes, bar cookies and scones.  You can adjust the liquid to make this icing as thick or thin as you like.

I spread this icing over my Cherokee Molasses Bars and allow the icing to harden before cutting.  Oh my, what a combination!  It’s a match made in Heaven.

Other recipes you may be interested in:

For these recipes, click on these pictures or the following links:  Cranberry Orange Pound Cake.  If you don’t have the ingredients for the Cranberry Orange Ganache, this citrus icing is a great substitute!

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Here’s the printer friendly recipe.