Lemon Velvet Pound Cake

1
Mary O'Brien Henderson

By
@grammymary11

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

Rating:

★★★★★ 5 votes

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

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

How to Make Lemon Velvet Pound Cake

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.

Printable Recipe Card

About Lemon Velvet Pound Cake

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




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