Lemon Cake recipe - Cake Decorating Community - Cakes We Bake2024-03-29T02:04:50Zhttps://cakeswebake.com/forum/topics/lemon-cake-recipe?commentId=4635016%3AComment%3A1617039&feed=yes&xn_auth=noJust wanted to mention that I…tag:cakeswebake.com,2016-05-01:4635016:Comment:16170392016-05-01T19:20:33.433Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>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!</p>
<p>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!</p> Not sure what happened to the…tag:cakeswebake.com,2016-04-10:4635016:Comment:16145632016-04-10T09:57:53.167ZGoretihttps://cakeswebake.com/profile/Goreit
<p>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. <a href="http://www.cakeswebake.com/forum/topics/my-pink-lemonade-cake?commentId=4635016%3AComment%3A1591182" target="_blank">http://www.cakeswebake.com/forum/topics/my-pink-lemonade-cake?commentId=4635016%3AComment%3A1591182</a><br></br> <br></br> <cite>Tymanda said:…</cite></p>
<p>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. <a href="http://www.cakeswebake.com/forum/topics/my-pink-lemonade-cake?commentId=4635016%3AComment%3A1591182" target="_blank">http://www.cakeswebake.com/forum/topics/my-pink-lemonade-cake?commentId=4635016%3AComment%3A1591182</a><br/> <br/> <cite>Tymanda said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?id=4635016%3ATopic%3A143134&page=2#4635016Comment1614280"><div><p>Hi Jeri,</p>
<p> </p>
<p>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.</p>
<p> </p>
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<p>Thanks</p>
<p> </p>
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<p>Tymanda<br/><br/><cite>jeri c said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?id=4635016%3ATopic%3A143134&page=1#4635016Comment143356"><div><div id="navunderads"></div>
<div class="xg_user_generated">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!<br/><a rel="nofollow" href="http://www.cakeswebake.com/profiles/blog/list?user=16139ppj6j477" target="_blank">http://www.cakeswebake.com/profiles/blog/list?user=16139ppj6j477</a></div>
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</blockquote> Hi Jeri,
I really want a go…tag:cakeswebake.com,2016-04-10:4635016:Comment:16142802016-04-10T00:26:21.197ZTymandahttps://cakeswebake.com/profile/Tymanda
<p>Hi Jeri,</p>
<p> </p>
<p>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.</p>
<p> </p>
<p> </p>
<p>Thanks</p>
<p> </p>
<p> </p>
<p>Tymanda<br></br><br></br><cite>jeri c said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?id=4635016%3ATopic%3A143134&page=1#4635016Comment143356"><div><div id="navunderads"></div>
<div class="xg_user_generated">My lemon…</div>
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</blockquote>
<p>Hi Jeri,</p>
<p> </p>
<p>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.</p>
<p> </p>
<p> </p>
<p>Thanks</p>
<p> </p>
<p> </p>
<p>Tymanda<br/><br/><cite>jeri c said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?id=4635016%3ATopic%3A143134&page=1#4635016Comment143356"><div><div id="navunderads"></div>
<div class="xg_user_generated">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!<br/><a href="http://www.cakeswebake.com/profiles/blog/list?user=16139ppj6j477" rel="nofollow" target="_blank">http://www.cakeswebake.com/profiles/blog/list?user=16139ppj6j477</a></div>
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</blockquote> June Kowalczyk said:
It wo…tag:cakeswebake.com,2016-03-15:4635016:Comment:16113922016-03-15T04:20:18.566Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p><br></br> <br></br> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?id=4635016%3ATopic%3A143134&page=2#4635016Comment1611563"><div><div id="navunderads"></div>
<div class="xg_user_generated">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…</div>
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<p><br/> <br/> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?id=4635016%3ATopic%3A143134&page=2#4635016Comment1611563"><div><div id="navunderads"></div>
<div class="xg_user_generated">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.</div>
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</blockquote> It wouldn't have been the lem…tag:cakeswebake.com,2016-03-14:4635016:Comment:16115632016-03-14T23:41:06.064ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
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.
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. I baked at 350 in a 10 x 3 pa…tag:cakeswebake.com,2016-03-14:4635016:Comment:16116232016-03-14T22:17:35.473Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>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.</p>
<p>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.</p> I baked mine slow...325 d in…tag:cakeswebake.com,2016-03-14:4635016:Comment:16115622016-03-14T20:59:45.922ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
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???
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??? June, I actually used everyth…tag:cakeswebake.com,2016-03-14:4635016:Comment:16114602016-03-14T20:45:33.476Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>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<br></br> <br></br> <cite>June Kowalczyk said:…</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?xg_source=activity&id=4635016%3ATopic%3A143134&page=2#4635016Comment1611303"><div><div id="navunderads"></div>
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<p>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<br/> <br/> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/lemon-cake-recipe?xg_source=activity&id=4635016%3ATopic%3A143134&page=2#4635016Comment1611303"><div><div id="navunderads"></div>
<div class="xg_user_generated">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.<br/> 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.</div>
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</blockquote> thank you, I have the frozen…tag:cakeswebake.com,2016-03-14:4635016:Comment:16113042016-03-14T00:46:56.109Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>thank you, I have the frozen concentrate and I will measure out 6 oz (I think it was) of the lemonade mix.</p>
<p>thank you, I have the frozen concentrate and I will measure out 6 oz (I think it was) of the lemonade mix.</p> 1/2 cup of lemon juice will r…tag:cakeswebake.com,2016-03-14:4635016:Comment:16113032016-03-14T00:06:59.925ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
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.<br />
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.
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.<br />
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.