I made the lemon version of the WASC with lemon juice instead of water and it didn't rise as much as I am used to, so I was wondering if I should have added more b soda to counteract the extra acidity? Anyone have experience with this and know if so how much I should use? TIA
The more acidic the batterâ¦the quicker it âsetsââ¦just as you experienced.
If you add baking soda (with the lemon juice), you will not like the taste and the way the cake rises.
Personally, I would use lemon oils and/or extracts to enhance the lemon flavor, if that is what you are looking to achieve.
You can also use a lemon cake mix in-place of the âwhite cake mixâ called out in the WASC recipe.
Good luck and have fun!