You might want to compare a 7-Up cake to the cake you wish to make and
see how much 7-Up is used, and try a similar amount of lemon soda.
Otherwise, as Alice suggested, it may be best to substitute lemon
extract for the vanilla extract.  Depending on the flavor of cake you
want, you can try one of the following extracts in place of vanilla in
a white cake: orange, lemon, raspberry, maple, almond, or perhaps a
combination of chocolate extract and mint.  If I make a chocolate
cake, I add a teaspoon of raspberry extract, or a teaspoon of mint
extract.  Next time, I may try a half teaspoon of each;--i.e.,
raspberry and mint.

On 7/31/12, Alex Hall <[email protected]> wrote:
> 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
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>
>
> Have a great day,
> Alex (msg sent from Mac Mini)
> [email protected]; http://www.facebook.com/mehgcap
>
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