The lemon curd would definitely add more flavor than yogurt, would you decrease the sugar in the cake due to all the sugar in the lemon curd?

if i use frozen drink mix or anything kinda high in sugar in a cake i always have to decrease the sugar or my cake will sink in the middle. and i add an extra egg white.

icer101,

i have been experimenting with the lemon version but haven't gotten quite the way i want it yet.
i substitute lemon juice for about half of the amount of milk in the recipe and include about 1tablespoon of very finely grated lemon zest.
i'm still playing around with it. it's good so far but not perfect. i make a raspberry buttercream that compliments it very nicely.
hth

Crazydoglady: Macsmom uses Simply Lemonade and lemon yogurt with the lemon cake mix for lemon WASC. Maybe using lemon zest and/or extract would make up for the lemon cake mix.

crazydoglady... thanks for experimenting.. thanks to all that have posted since i asked.. i will patiently wait.. thank you again

Wow, weird, this thread stopped sending me updates. I have made 3 more batches of this recipe since the first one (which I made as an orange cake).

The second time, I tried using more milk, so I used a total of 1 3/4 cup... I didn't like the result as much as when I used just 1 cup.

Tonight I made cakes 3 and 4. Number 3 is a strawberry cake... I subbed pureed cooked strawberries for part of the milk and used strawberry extract. It smells awesome and I stole a tiny crumb and it's tasty! Weird thing - the first pan of it shrunk a ton, the second is fluffy. Strawberries are acidic, though, so it might have thrown off the baking powder reaction a bit.

The 4th cake I made into a rainbow cake (just vanilla) but this time I added 1 tsp more of baking powder. My reason for this is that I have a recipe nearly identical to this one that doesn't have sour cream but if you add the sour cream plus the milk you get a similar recipe, does that make sense? Anyway, that one has more baking powder. Result = more even cake, less shrinkage... at least this time. Not sure if it makes a huge difference or not in all cases, but it was worth a try.

Just wanted to report on my experiments. Now I have to back track through this thread and see what I missed!

i also tried lemon curd but didn't allow for the sugar in it so it didn't have any height and the edges carmalized.
is there much sugar in the lemonade?

the strawberry sounds great!
i was thinking of trying raspberry too.
i hadn't thought about the acidity and baking powder.
i have reduced the recipe to 1/4 so i make about a dozen cupcakes and don't have so much waste when my experiments go awry.
i can't fit any more cake balls in my tiny freezer and was spending lots of $$$ on butter.
i love this recipe! so flexible, so delicious!

I used 1/3 cup of margarine on the yellow cake (everything else the same and that was my last cake flour) and it's still baking after almost 50 mts @ 350... I have my fingers crossed right now but it's not getting done!

Margerine has a little more water than butter, so that's probably why it's taking a long time to bake.

sjmoral - how did your cake turn out?

I have a chocolate recipe similar to the one posted on page 8 (I think it's page and I add 3 oz of melted chocolate to the coffee mixture and then add it into the batter according to the directions! I think it helps with the moistness a day or two later having the cocoa butter in there.

Thanks for all the experimenting...it's been fun!!! Also, the mermaid factory cake (under the recipe section here) is amazing!!! If you're looking for a good butter/vanilla cake, it's super yuuuuummmy! We've been making it with half cake flour and half ap flour.

Didn't turn out so good It looked as if it was undone although the cake tester came out dry (a little too wet but solid if you know what I mean...) The flavor was good (the hard parts that I cut out) but not the consistency. I had to make 2 boxes of yellow cake and get it over with (didn't have time or sour cream for more experimenting). I had high hopes with this
I've tried the mermaid factory cake and gave it a B (I score the cakes on my recipe sheets so that I can remember if I liked them) I want an A+ cake, still on the lookout!
I like the WASC with a cake mix but not happy with selling it...

i also like the chocolate butter cake recipe in "cake bible".
i haven't made it for a while but will try to get it done this weekend for comparison to the one on page 8.

CakesByLJ: the recipe posted here on CC, A Better White Scratch Cake is double the amount as the one in my book. I looked at it again and the sour cream does not substitute any amount of milk in my book. The sour cream was added to the CC recipe and that is the only change I see and the substitution of Cake flour for AP, I think that is why there is a little more cake flour. But everything else is the same. I hope you enjoy making the recipes .

I have made the Pumpkin-Gingerbread Cake and use apple juice for the water. Also the Carrot Cake (I used applesauce for the oil with no problem) and Dark Cocoa Cake (I used 1/4 c cherry brandy and 1 C milk instead of the water but next time might add more cherry brandy ).

Hi everyone...I am new to this thread but have been trying to try a good white scratch recipe. I have read all 16 pages, but just to recap. If I want a true white cake I use shortening and not butter and I may also only need 1 cup of milk instead of 2.5 cups of milk?? Or if I use the original recipe but sub the butter for shortening, it can still be considered a "white cake", but will have a slight yellow color?? But if I want a true yellow cake just use the recipe on page 3? Sorry for so many questions

I would very much like to try a POM version of this recipe, does anyone have any suggestions?

I made the original scratch WASC version and absolutely loved it, but sadly, i dont seem to be very good at substititions. Im never sure what to add or what to omit

Any help would be greatly appreciated!!

Would it be as simple as substituting liquid for POM juice?

Please help!!

Thanks

Jess

jess,

i substituted lemon juice for the milk in this recipe with no problem.
by pom do you mean pomagranate?

yes, I mean Pomegranate juice.........sorry

were you making a lemon version of the cake?

Thanks for the help so far!

I bought extra POM juice today. I'm patiently waiting

yes i've been working on a lemon version. i used commercial lemon curd which didn't work very well and also lemon juice with a little lemon zest which was much better but needs tweaking.
please let us know how the pomegranate turns out - sounds like it will be delicious.
i'm thinking of trying blueberry juice in the cake and icing it with cream cheese/cinammon.
i love playing with this recipe!

I made one with with coconut oil instead of butter or shortening, eggs whites and half the milk, and it was awesome!!!!