Lemon Velvet Squares

A light, moist and delicious lemon cake with a lemon glaze to make it a perfect treat!

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It’s that time again for the Cake Slice Bakers monthly cake. Just in case  you are new to my blog let me explain to you what the Cake Slice Bakers club is all about. Every year the club chooses a baking book to bake from. Then every month we vote on a cake to bake from that book. Once we bake whatever we decided on, we then blog about it and post the blog on the 20th of every month. What’s fun about this group is that you never know what cake your going to get month after month.


This is my first cake from the club that I am posting on my new blog. I have to tell you that I am excited because I really loved this cake. It was a perfect combination of lemon and moistness. The recipe called for a powdered sugar topping, but I felt like it needed a little more UPH. I am glad that I made the glaze because it made the cake come together and added so much more flavor.


Once I ate my lemon square (because I have to try a bite of everything I cook/bake, don’t you?) I sent the rest of them off to work with my hubby because I just can’t have sweets in the house. I am one of those that will eat sweets instead of a healthy breakfast, lunch and dinner. I am horrible about it. I have no will power. Are you like me? Please tell me you are…hehe.

If you like lemon and cake, then you will love this. I will be making this again once spring is in full effect! Enjoy everyone!


Recipe Source: Food.com via Great Cakes Cookbook

Lemon Velvet Squares
  • 2¼ cups cake flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 teaspoon lemon zest, freshly grated
  • ½ teaspoon orange zest, freshly grated
  • 1⅓ cups sugar
  • 3 large eggs
  • ⅓ cup water
  • 3 tablespoon fresh lemon juice
  • ¼ cup fresh orange juice
  • 2 tablespoons unsalted butter, softened
  • 1 cup powder sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot water
  • ½ teaspoon vanilla extract
  • milk, as needed
  1. Preheat oven to 350 degrees. Butter a 9x13 baking pan.
  2. Sift together the cake flour, baking powder and salt; set aside.
  3. In a stand mixer, cut butter into 1 inch pieces and mix on low speed until fluffy. Add lemon and orange zest and mix into butter. Increase speed to medium and cream until light in color, about 1-2 minutes.
  4. Add sugar about ½ cup at a time, until all sugar is incorporated. Scrape the sides of the bowl occasionally; if needed.
  5. Add in eggs, one at a time. Making sure that each egg is incorporated before adding another egg. Scrape the sides of the bowl as needed.
  6. In a small bowl; combine the water, lemon juice and orange juice.
  7. Add the dry ingredients; alternating with the liquids. Making sure to start and end with the dry ingredients. Once everything is incorporated mix for another 10 seconds. Spoon batter into prepared pan. Smooth batter with the back of a spoon to even out.
  8. Place pan in oven and bake for 30-35 minutes, or until cake is golden and toothpick comes out clean when inserted into center of cake. Remove pan from oven and set on a cooling rack.
  9. While cake is cooling make glaze. In a small bowl add all ingredients until you have a smooth consistency. If you need to add milk to thin it out, make sure to add 1 teaspoon at a time.
**I used regular orange juice instead of actual juice from a orange. I didn't want it to have to much citrus.

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  1. says

    LOL, Cyndi. I used the exact word – oomph – to describe the extra something to make the lemon cake sparkle…And indeed you did with that scrumptious looking topping =) BTW Love the look of your new site =)

  2. says

    I am definitely like you! I try to justify dessert for breakfast as frequently as I can and would trade just about any meal for a piece of cake. Not healthy. Luckily, I work with college students who have no problem devouring any baked goods I bring in. :)

  3. says

    Cyndi, I’m loving the new blog! I’m glad your finally able to blog with the group! Your motivating me to change things up on my own page, its time for a new look!
    I’m with you I have no self control when it comes to my baking! Store bought stuff, not a problem, I can taste the chemicals and the artificial ingredients, can’t stand the taste! I can’t stand supermarket cakes! Gross! Full of preservatives, plus flash frozen and thawed out before frosting and placing on shelves! No problem passing that up! I have observed these supermarket bakeries pull out boxes from there freezer and fill up baking sheets with frozen pastries, and rolls to bake up. They call this fresh??? No thank you!
    Nice work on the blog again, I really love it! Glad your on board again! Woot woot!

  4. says

    Hi Cindy! Don’t worry… I left my shoes outside of your beautiful blog… everything looks so neat and beautiful and neat that I just didn’t want to get in with shoes on! :) Your cake is just gorgeous, loved the way you present it! Perfect picture for our cover page! Great job.
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