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Lemon Velvet Squares

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 12



  • 2 1/4 cups all-purposeĀ 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.