Lemon Wasc ??

Baking By thecakebox Updated 15 May 2008 , 6:15pm by peanut123

thecakebox Posted 15 May 2008 , 5:17pm
post #1 of 2

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

1 reply
peanut123 Posted 15 May 2008 , 6:15pm
post #2 of 2

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! icon_smile.gif

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