I have a silly question. I want to make a lemon cake recipe from the Cake Book. It says to bake in two 9in pans, but it doesn't say how many cups of batter one recipe yields. I have been burned before by making one recipe and getting two 1in layers instead of two 2in layers. Is there any way to look at the ingredients and get a rough estimate of how much batter it will make? I'd hate to double the recipe and end up with way TOO much batter. Any suggestions would be greatly appreciated!!
Is it a doctored cake mix? If not, 1 mix isn't going to be enough for 2 - 9" pans. You're going to need 2, and yes, you'll have extra (bake cupcakes!)
I don't know if they still do this or not, but on the inside of the Duncan Hines cake box mixes, they do (or did) put a guide in there as to how many cups of batter you need for various cake sizes. I know I have one somewhere, but can't find it!
Try this for lemon cake, using 1 mix - follow same instructions on box, using white cake (I think lemon boxed mix, tastes artificial), add to it, 1 cup flour, 1 cup sugar, 1 extra egg, 1 cup sour cream, 1 tsp lemon extract, and zest of one lemon.