Lemon Velvet Pound Cake

Recipe Rating:
 5 Ratings
Serves: 24
Prep Time:
Cook Time:

Ingredients

1 box 15.25-18.25 oz lemon cake mix
4 eggs
1 c cold water
1 box 3.4 oz instant lemon pudding
1/2 c oil
1/2 c white sugar
1/2 c orange juice, fresh

The Cook

Mary O'Brien Henderson Recipe
Lightly Salted
Llano, TX (pop. 3,232)
grammymary11
Member Since Mar 2012
Mary's notes for this recipe:
This recipe is in the Pampered Chef Cookbook for a Cause Volume 3 edition. It is from the Grandmother of TLC's Say Yes to the Dress:Atlanta, Monte Durham! It is delish! My go-to Cake when I need something beautiful, simple, moist & wonderful! Thank you, Monte, for sharing Grandmother's recipe! For more information on my website:
www.pamperedchef.biz/maryobrienhenderson
Make it Your Way...

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Directions

1
1. Combine first five ingredients in a mixing bowl & mix well for at least 3 minutes.
2
Pour in a well-greased/buttered & not flour but use sugar coated bundt or tube cake pan; the cake will have a nice moist coating on it when done.
3
Bake at 350 degrees F. for 45 minutes to 1 hour.
4
Heat white sugar & orange juice but do not boil. These two ingredients are the glaze.
5
When cake has finished baking, cool 10 minutes on cooling rack. Turn out on cake plate by pulling away from the edges of the pan. Spoon orange juice mixture over cake to glaze.
Yields: 12-24 slices depending on the size of the slice.

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Comments

1-5 of 8 comments

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user Pat Duran kitchenchatter - Oct 4, 2012
This sounds so wonderful - Thank you for posting and sharing with us!
user Leah Robertson keepinitreal - Oct 4, 2012
My granny made a lemon cake with a glaze! I can't wait to make this. Thanks!
user Susan Day suseeq101 - Oct 4, 2012
When you say sugar coated bundt, do you mean regular sugar or powdered sugar ?
user Mary O'Brien Henderson grammymary11 - Oct 4, 2012
Susan, yes, I do mean granulated sugar. Mother taught us whenever we made any cake, banana or zucchini breads, anything sweet, to grease the pan first, take about 1/4 granulated sugar, sprinkle over it then shake it around to make sure it coats the pan really well, then pour out the rest in the sugar bowl or back in the cannister. I guess if you have lots of sugar, you can throw it away, we were just too poor to waste it!

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