How about replacing the water for the cake mix wih lemonade or lemon soda I wonder if that would work?
Sent from my iPhone On Jul 31, 2012, at 2:38 AM, <[email protected]> wrote: > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
