Buttermilk Glaze
- 1½ cups (180 grams) confectioners’ sugar
- 3 tablespoons (45 grams) whole buttermilk
- 1 teaspoon (2 grams) packed lemon zest
- In a small bowl, whisk together all ingredients until smooth.
Recipe by Bake from Scratch at https://bakefromscratch.com/lemon-poppy-seed-coffee-cake/
3.5.3251