Ingredients for Lemon Velvet Cake
- Lemon Cake Mix
- Instant Lemon Pudding Mix
- 4 large eggs
- Vegetable Oil
- Water
- Nonstick Cooking Spray
- 1 cup powdered sugar
- 1/2 cup lemon juice
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How to Make Lemon Velvet Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 10 minutes using an electric mixer).
- Beat in 4 large eggs, one at a time, then stir in 1 cup buttermilk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1/4 cup lemon zest and 1/2 cup lemon juice.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Prick the top of the cake all over with a fork.
- Slowly drizzle the glaze over the warm cake, allowing it to soak in.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
153g
Fat
16g
Carbs
20g
