Hi all, Quick question. If I want to make a standard-sized white cake into a lemon-flavored cake, how much juice/zest should I add to it? The lemon cream cupcakes someone sent to this list a few weeks ago were okay, but too eggy for my liking. I'd like to try again with a standard cake and a more pudding-like filling, so can I just convert a white cake into lemon? Thanks for any information.
Have a great day, Alex (msg sent from Mac Mini) [email protected]; http://www.facebook.com/mehgcap _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
