Lemon Velvet Squares

As seen in Carole Walter's Great Cakes and at Food.com, this Lemon Velvet Squares recipe will produce a light dessert.  My Japanese citrus yuzu glaze gives a squirt of lemon-lime flavor. But if you love a lemon pucker, double or triple the lemon zest.


For the Lemon Velvet Squares:

  • 2 ¼ cups sifted cake flour
  • 2 ½ teaspoons baking powder
  • ½  teaspoon salt
  • ½  cup (cold)
  • 1 teaspoon lemon zest
  • ½  teaspoon freshly grated navel orange rind
  • 1 1/3  cups superfine sugar or 1 1/3 cups caster sugar
  • 3 large eggs
  • 1/3 cup water
  • 3 tablespoons fresh lemon juice
  • ¼  cup fresh orange juice

For the Japanese Yuzu Citrus Glaze:

  • 1 cup powdered sugar
  • 2½ tablespoon yuzu juice
  • ½ tablespoon French Vanilla Half and Half
  • 1 tablespoon meringue powder
  • Drops of yellow food coloring
  • Yellow sanding sugar (optional garnish)

For the Lemon Velvet Squares:

Preheat the oven to 350 degrees. Butter or coat a 13” x 9” inch baking pan with butter flavored cooking spray.

Sift the flour, baking powder, and salt into a large bowl.

In another bowl (for a stand mixer) place the butter and cream with the paddle attachment.

Add the lemon and orange zest. Beat on medium-high for 2 minutes.

Pour in the sugar - 1 tablespoon at a time. (Allow 5 to 6 minutes to incorporate the sugar with the butter and citrus.)

One at a time, whisk in the eggs at one-minute intervals.

In a small bowl, stir the water, lemon juice, and orange juice together.

Dividing the flour mixture into 3 parts and the liquid into two parts, add in the dry ingredients. Start and end with the flour. Mix well after each addition.

Pour the batter into the prepared pan. Smooth the top with an offset spatula or the back of a spoon.

Bake for 30-35 minutes. When ready the cake will spring back with a touch. The surface will also be slightly golden brown and a toothpick inserted in the middle will come out clean.

Cool the cake before drizzling with glaze.

Tip: Scrape the bowl often as ingredients are added and combined.

For the Glaze:

Whisk together 1 cup powdered sugar, 2½ tablespoons yuzu juice, ½ tablespoon French Vanilla Half and Half and 1 tablespoon of meringue powder.

Add drops of yellow food coloring to brighten the glaze.

Drizzle the glaze atop the cake. Sprinkle with sanding sugar. Cut the cake into golden squares.