Lemon Velvet Pound Cake


Mary O'Brien Henderson Recipe

By Mary O'Brien Henderson grammymary11


Rating:
Serves:
24
Prep:
15 Min
Cook:
45 Min
Method:
Bake
Comments:

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

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American


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9 Comments

user
Jan 30, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Mary O'Brien Henderson grammymary11
Oct 5, 2012
Bea L., thank you for sharing with the groups....I am sure they will all enjoy!
user
Mary O'Brien Henderson grammymary11
Oct 4, 2012
Yes, Leah, it is Wonderful! Soft, moist, & I have even made it with 1 Cup of applesauce instead of cold water & it is even better!
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!