lemon velvet pound cake
(5 ratings)
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
►
(5 ratings)
yield
24 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For lemon velvet pound cake
-
1 box15.25-18.25 oz lemon cake mix
-
4eggs
-
1 ccold water
-
1 box3.4 oz instant lemon pudding
-
1/2 coil
-
1/2 cwhite sugar
-
1/2 corange juice, fresh
How To Make lemon velvet pound cake
-
11. Combine first five ingredients in a mixing bowl & mix well for at least 3 minutes.
-
2Pour 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.
-
3Bake at 350 degrees F. for 45 minutes to 1 hour.
-
4Heat white sugar & orange juice but do not boil. These two ingredients are the glaze.
-
5When 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT