Has anyone ever used a lemon cake mix in place of the white and lemon extract in place of almond when making this receipe?
I love the way the original tases, but need it to be a yellow collored lemon flavored cake.
Thanks for any help or suggestions in advance.
Julisa
Yed I did and it tasted great, I still used the almond extract, and the lemon instead of vanilla
and if you do not want to use sourcream you can use plain yogurt I do this sometimes, I use all the different cake mixes with the WASC recipe and get raves
Yes, I do that all the time. I still use the vanilla, but I use concentrated lemon in place of the almond. I don't like the taste of lemon extract much, so I always just use real lemon juice. I'm pretty generous with the juice. A couple of tablespoons as part of your water.
Ok. I made it with the lemon mix used sour cream, omitted the almond (customer doesn't like it) and added the lemon juice concentrate. It tastes GREAT. (At least the best I have ever had). I was so glad that there was more batter than needed so I could eat the "extra" cake. I didn't even ice just honked it down with a glass of water. YUMMMMM
I actually made one this past week for my family and me. I used Lemon cake mix and lemon pudding mix and lemon juice instead of extract. It was delish. 
Has anyone ever used a lemon cake mix in place of the white and lemon extract in place of almond when making this receipe?
I love the way the original tases, but need it to be a yellow collored lemon flavored cake.
Thanks for any help or suggestions in advance.
Julisa
I have and I didn't like it at all, nor did my taste testers. We all thought it tasted "too fake." So now I make the WASC lemon flavored with fresh lemon juice and a yellow cake mix. It has a lovely taste and a wonderful light aftertaste and isn't overpowering or fake at all. 
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