I don't know, but I steer clear of boxes whenever possible. The only thing I like from a box more than from scratch is a tray of brownies. Aside from that, mixes are a last resort. On Jul 31, 2012, at 4:05 PM, Becky <[email protected]> wrote:
> 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 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
