Hi, Alex, If you add lemon juice to a standard white cake, it might affect the way the cake rises because of adding extra acidity to the batter. You could add lemon extract in place of the vanilla and some lemon zest, I think, without affecting the balance of the leavening agents in the batter. Otherwise, I would consider making a lemon pound cake, or putting a lemon glaze on a white cake.
Hope this helps, Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
