Lemon Velvet Cake

lemon velvet cake, cake, lemon

This lemon cake is super velvety, just the way I like it. I love the texture of boxed cake mixes, and love recipes that jazz up those boxed mixes. What better than my favorite…Lemon!

This cake also has a glaze you put on it after baking. You can make with or without. It’s terrific either way!

It’s that kind of cake that just needs a dab of whipped cream or Cool Whip to offset its tartness. It’s a great cake to make for a pot luck or travels well to any cookout or function.

This cake from Southern Cakes magazine is super easy to make. If you have a lemon obsession like I do, this cake will perfectly satisfy you.

Lemon Velvet Cake | afoodieaffair.com

Lemon Velvet Cake
Prep time
Cook time
Total time
Serves: 12
  • Cake:
  • 1 - (18.25 oz) pkg lemon cake mix
  • 1 c. water
  • ½ tsp. lemon extract
  • 1 - (3 oz) pkg lemon flavored gelatin
  • ¾ c. canola oil
  • 3 large eggs
  • Optional Glaze:
  • 2 c. confectioners sugar
  • 1 Tbsp lemon zest
  • ½ c. fresh lemon juice
  • Garnish:
  • Sweetened whipped cream or Cool Whip
  • fresh Mint leaves
  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 13 X 9 inch pan with nonstick baking spray. Set aside.
  3. In a large bowl, combine cake mix, 1 c. water, lemon extract, gelatin, oil and eggs. Beat with electric mixer, on medium speed, for about 3 minutes.
  4. Spread batter in to prepared pan.
  5. Bake for approx. 35 to 40 minutes, until a toothpick inserted in the middle comes out clean.
  6. Optional glaze:
  7. When cake is done, prick entire cake with a fork.
  8. Mix confectioners sugar with lemon zest and juice. Pour mixture on top of warm cake.
  9. Garnish with whipped cream and mint, if desired.


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