I am looking for a lemon cake recipe that will make a firm not too moist cake. I am making a 3 tier cake that will be filled with bc and finished with fondant. I usually use doctored cake mix but i have a hard time cutting and filling and handling because they are just too moist. Any suggestions would be appreciated. Thank you!
I add the grated zest of three lemons to my regular yellow recipe (makes two 8" cakes).
I haven't tried this recipe yet, but there's a lemon adaptation of the white almond sour cream cake which is so good. The white cake is nice and firm, so the lemon version may be, too. It sounds like an insane amount of lemon to me, but I suppose you need to counteract some of the sweetness of the other ingredients.
I just did the version of the lemon WASC , well kinda...
I made the half recipe version which is about 1 1/3 cup liquid total... so I did 3/4 Cup of lemon juice, 1/4 Cup Lemoncello and the last 1/3 Cup of water. If it wasn't for a pregnant friend I would have put that last 1/3 as lemoncello also! Oh and I did lemon extract and zest, too. This was a nice firm cake and I had no problems torting and filling it. I hope you find your right cake
Thank you all for your input. I really want this cake to be great. It is for a friends baby shower who has had a terrible time conceiving and a very difficult pregnancy.
Kim- Did you follow the WASC lemon recipe which calls for the whole eggs instead of whites?
The Cake Mix Dr has a good one in her 1st book