Hi all cake professionals, i'm at my wits end here with lemon cake.
I have tried three different lemon cake (batter) recipes in all and no luck with any of them.
The first was from the famous 1 2 3 4 lemon cake: http://smittenkitchen.com/blog/2007/09/layered-lemon-love/
Love the flavour but the cake is too dense and dry.
The second was from here: http://sweetapolita.com/2013/03/lemon-meringue-delight-cake/
Very soft and fluffy cake but cake layers shrank into an odd shape. I baked a little cupcake with some batter and the texture is nice.
The third was from Dorie Greenspan's Perfect Party Cake: http://userealbutter.com/2008/03/30/perfect-party-cake-recipe/
I lessened the sugar 50 grams, baked it in three 8-inch pans. Cakes did not rise much (common problem I read), did not brown unless I let it bake on, past the skewer comes out clean stage. The cupcake I test baked also did not brown, but the texture is ok.
Can anybody give me any pointers here??
I add lemon juice to whole milk to make buttermilk in all the recipes.
Thank you in advanced!