I have been requested to make a "lemon cake" for a friends BIL birthday. 60 people...though I will be making some cupcakes as well.
I usually do doctored cake mix cakes but have never made a lemon cake.
Has anyone tried the lemon cake mixes? would you share what you did...what kind of frosting, filling etc?
I will verify but is it better to make a white cake with lemon curd or better to make a lemon cake with a more neutral buttercream frosting or what???
I have been on the website for 1 1/2 hours and I don't know how to look up just questions on lemon cake.
PLEASE HELP.
I doctor a yellow or white cake mix, adding lemon juice (about 1/4 cup, instead of that amount of water), 1 tsp. lemon extract, and zest from one lemon. I use an extra egg, vanilla pudding mix, and only one cup of water.
What I think is yummiest is either lemon buttercream and raspberry filling or for that really lemony zing, lemon curd filling and a vanilla buttercream.
I use Betty Crocker lemon cake mix, add 1 small box lemon pudding - 4 eggs, 1/2 cup oil, and 1 1/4 cups water.
Last week I had a request for a lemon cake for a woman who LOVES lemon. They requested lemon cake - lemon filling - lemon buttercream icing. I made homemade lemon curd for the filling. The customer wrote to me afterward and said everyone thought it was the best lemon cake they'd ever had. So if your customer really loves lemon, go all lemon!! Although white cake with lemon filling is delicious also.
I use the WASC recipe for white cake, but these are the changes I made.
1. replace 1/2 the water with lemon juice
2. replace the almond with lemon flavoring
3. use 1 1/4 cups of sour cream instead of 2 cups
4. add 3/4 cup of lemon curd
5. add the zest of a lemon or two.
i liked this better than the lemon cake mix, because the flavorred cake mix to me has an off taste.
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