Lemon Cake recipe
Replies to This Discussion
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Permalink Reply by wendy martz on
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ok thank you June, I thought I needed all of those ingred. I will give it a try :)
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Permalink Reply by June Kowalczyk on
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1/2 cup of lemon juice will replace the frozen, and if eliminating the lemonade pkg, just add some lemon zest and perhaps a little more sugar to replace the sugar in the pkg.
It's all about the tart lemon flavour, whichever way you add it and sour cream that makes for the moist and dense lemony cake.
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thank you, I have the frozen concentrate and I will measure out 6 oz (I think it was) of the lemonade mix.
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June, I actually used everything in your recipe but it didn't rise much and the outside got dark while inside wasn't quite done, I'm thinking I had too much liquid maybe? it's a bit strong flavor too, I think I shouldn't have used the lemon juice
June Kowalczyk said:1/2 cup of lemon juice will replace the frozen, and if eliminating the lemonade pkg, just add some lemon zest and perhaps a little more sugar to replace the sugar in the pkg.
It's all about the tart lemon flavour, whichever way you add it and sour cream that makes for the moist and dense lemony cake.
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I baked mine slow...325 d in 10" x 3" took 50-60 minutes. Cake rose fine, but does tend to shrink a little after cooling down. But maybe 1/4-1/2" only. Maybe your oven bakes hot. My last one did...shouldn't have been your ingredients???
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I baked at 350 in a 10 x 3 pan, not sure what I did wrong, I used milk instead of sour cream, next time I think I will try eliminating the pink lemonade concentrate, and use sour cream and see what happens.
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It wouldn't have been the lemonade concentrate, but substituting milk for sour cream would have changed your batter considerably. Batter would have been a lot wetter and loose. Changed how it baked. If you substitute in a recipe it must match what your substituting. Simple baking science. Liquid for liquid, solid for solid. So the sour cream should have been substituted for something similar, like mayonnaise, yogurt, etc. Too thin of a batter will affect the rise.
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June Kowalczyk said:It wouldn't have been the lemonade concentrate, but substituting milk for sour cream would have changed your batter considerably. Batter would have been a lot wetter and loose. Changed how it baked. If you substitute in a recipe it must match what your substituting. Simple baking science. Liquid for liquid, solid for solid. So the sour cream should have been substituted for something similar, like mayonnaise, yogurt, etc. Too thin of a batter will affect the rise.
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Permalink Reply by Tymanda on
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Hi Jeri,
I really want a good lemon cake recipe but the link states that you don't have any blogs. Is there another link to your recipe? Im really keen to try it.
Thanks
Tymanda
jeri c said:My lemon cake recipe is posted here on my blog... it is pretty good and one of the most requested cakes I make. Is very good with raspberry!
http://www.cakeswebake.com/profiles/blog/list?user=16139ppj6j477
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Permalink Reply by Goreti on
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Not sure what happened to the recipe. I can't find it either but I did find this one by June. You may want to try it. http://www.cakeswebake.com/forum/topics/my-pink-lemonade-cake?comme...
Tymanda said:Hi Jeri,
I really want a good lemon cake recipe but the link states that you don't have any blogs. Is there another link to your recipe? Im really keen to try it.
Thanks
Tymanda
jeri c said:My lemon cake recipe is posted here on my blog... it is pretty good and one of the most requested cakes I make. Is very good with raspberry!
http://www.cakeswebake.com/profiles/blog/list?user=16139ppj6j477
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Just wanted to mention that I made the lemon cake using WASC recipe using lemon cake mix, lemon instant pudding and lemon extract. Twice my cake stuck fast, half in pan and half came out, the third and last try I put the parchment paper in bottom of pan and it came out great :) I have never had a cake stick like that so I am guessing it had to do with the lemon. The flavor is spectacular!
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