Lemon Velvet Squares and a Video
Lemon Velvet Squares are moist and packed with lemon flavor. Topped with a lemon glaze to make it the perfect treat this Spring season! Includes a how to make video too.
I’ve shared numerous lemon recipes on the blog, but I think this might top them all.
What is it about Spring that screams lemon and strawberries to me? I could eat everything lemon during spring season and I’d be one happy girl.
I made this cake a long time ago. In fact it’s been on the blog for years, but it was stuck in the archives and wasn’t getting any love. I decided it was time to take some new photos and make a video. I wanted to show you all how simple and delicious this cake really is to make.
Now I’m not sure why it’s called Lemon Velvet Squares, but it is. My aunt told me about this recipe a while ago, then I was in a baking book club and we made the same cake, so I decided to keep the name authentic. Do you like it? I was thinking about adding cake in there somewhere, but then went with the original.
Some of my favorite family recipes have weird or unique names and I always love it. So Lemon Velvet Squares is what these babies are called. But seriously you guys, these cake squares are so moist and flavorful that I’ve made this recipe twice last month. When I was editing the video to post for you all, the hubby looked over my shoulder and said, “Hey when are you making those?” Haha! See what I mean.
Whether your a lemon lover like me or you’re looking for a fresh cake, you need to add this to your menu! You’re going to love everything about this.
Watch the video to see how delicious and easy this cake is to make!
Get the Recipe: Lemon Velvet Squares
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon lemon zest, freshly grated
- 1 1/3 cups sugar
- 3 large eggs
- 1/3 cup water
- 3 tablespoon fresh lemon juice
- 1/4 cup fresh orange juice
- 2 tablespoons unsalted butter, softened
- 1 cup powder sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon hot water
- 1/2 teaspoon vanilla extract
- milk, as needed
- Preheat oven to 350 degrees. Butter a 9x13 baking pan.
- Sift together the cake flour, baking powder and salt; set aside.
- 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.
- Add sugar about 1/2 cup at a time, until all sugar is incorporated. Scrape the sides of the bowl occasionally; if needed.
- 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.
- In a small bowl; combine the water, lemon juice and orange juice.
- 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.
- 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.
- 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.
Perfection! What an inspiring post! I can’t wait to try this recipe! You have such a lovely blog!
Feel free to visit my blog as well! There are tons of tips on fashion, beauty, style, health, personal growth and more! <3
New Blog Post: How To Look Well-Rested
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 =)
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. 🙂
My hand is in the air, I am like you I’m dangerous around sweet treats lol. I’m so glad you like these, I loved my batch too!
Yep this cake needed that bit of extra flavor.
So happy that you enjoyed the cake and shared it with others.
your cake looks so lovely!! your blog looks lovely too!!
Thank you for the nice recipe.
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!
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.
The post is already summertime! Lovely colors!
Cyndi, your new blog looks FABULOUS!!! And I just adore your lemon cake pics! Looks like your glaze turned out a little better than mine…mine kept seperating and didn’t look very attractive. But it tasted great, so that’s all that really matters. Good luck with your new blog!
Lemon velvet squares definitely sounds like the perfect name! And you’re right…spring just calls for ALL of the lemon desserts! Such a pretty treat, Cyndi! Wishing I had a few of these for breakfast right now! 🙂
So I made these this morning. But I made them into cupcakes. I cut the time down to 20 min or so. And instead of lemon glaze I whipped up a strawberry glaze (strawberry lemonade kinda). Only thing I wish I had done differently with the cupcake is less batter in the cups. One batch of this and I got 24 probably could have done another 12 but I didn’t realize how poofy they get. Wish I could add in pictures to share with you all but just take my word the are YUMMY!
Hi Taylor! How fun that you made them into cupcakes. So happy that you loved them!! A big puffy cupcake is a good cupcake in my opinion. 😉 Enjoy!
Oh I completely agree but with putting a glaze on to instead of a frosting things get messy. But it’s an embrace the mess cake! 🙂