I'd like to make a lemon pound cake or lemon layer cake (from scratch), but so far all of the recipes I've tried aren't "lemony" enough for my family.
I'd like to add more lemon juice and zest to the recipe to bump up the lemon flavor, but I'm not sure what else I need to alter if I add the additional acid from the lemon juice so that the cake isn't too dry.
I would prefer *not* to use a simple syrup on the layers to add flavor or moisture...
Can any of you baking scientists out there help me?
thanks in advance!!
Well since you want a sctrach recipe...I cant help you with that. I do use a doctored cake mix from this site "amazing lemon cake from a mix" by cakepro. Trust me...its delicious and moist. I always add the princess bouquet flavoring to my lemon cake in addition to lemon flavoring from Lorann flavorings. Could you add more zest, juice and try adding the princess flavoring? The recipe i use also asks for lemon pudiing...but I dont know if you could do the same in a sctrach recipe.
Hope this helps
I sent you a pm with my favourite lemon cake recipe. Have a look you migh like it . Good luck