I need help. I'm doing a wedding cake in a few weeks and the bride(zilla) wants a lemon cake. I've never done lemon cake and I need a recipe that will hold up under fondant. I've looked at the recipes but there are too many and I don't have the time to test them all. Any suggestion?
use your regular yellow or white cake recipe. Add 2 T. lemon zest and 1t. lemon extract. Wa-lah!
I find that this variation on WASC holds up well to the weight of fondant:
2 boxes Lemon Duncan Hines cake mix
2 boxes of Lemon Instant pudding mix, dry
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp. salt
2 2/3 cups water
4 Tblsp. vegetable oil
2 cup (16 oz) sour cream
2 teaspoon real vanilla extract
2 teaspoons lemon extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees until a toothpick comes out clean.
Makes close to 15 cups of batter, so lots of cake.