lemon velvet pound cake
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
prep time
15 Min
cook time
45 Min
method
Bake
yield
24 serving(s)
Ingredients
- 1 box 15.25-18.25 oz lemon cake mix
- 4 - eggs
- 1 cup cold water
- 1 box 3.4 oz instant lemon pudding
- 1/2 cup oil
- 1/2 cup white sugar
- 1/2 cup orange juice, fresh
How To Make lemon velvet pound cake
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Step 11. Combine first five ingredients in a mixing bowl & mix well for at least 3 minutes.
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Step 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.
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Step 3Bake at 350 degrees F. for 45 minutes to 1 hour.
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Step 4Heat white sugar & orange juice but do not boil. These two ingredients are the glaze.
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Step 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.
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