PDG wants lemon cake for her birthday, and I bought a white boxed mix. (Normally do I scratch but I have SO MUCH going on today that it just seemed easier.)
How much pure lemon extract would you add to the batter to transform it into lemon? I have fresh lemons as well, but I think the extract would be better in this case, though I could add some zest.
Turning a boxed white cake into lemon cake...
2 replies to this topic
Posted 09 February 2011 - 09:05 AM
I've done this with lemon juice - just added 2 teaspoons lemon juice to the mix along with some zest for an added punch.
Posted 09 February 2011 - 09:43 AM
Thanks... it's in the oven. I put in some extract and it was blah, so I added a few teaspoons of fresh lemon juice and zest and it livened it right up.