I also use the WASC, but I replace the water with frozen lemonade. I decrease the extra sugar by half though, because of the sugar in the concentrate, but I always get rave reviews! It's one of my most popular!
I use either Dorie Greenspan's Perfect Party cake (scratch) or
WASC: 1 white cake mix, zest & juice of 1 lemon, 4 egg whites, 1 tsp lemon extract, 2/3 cup buttermilk plus enough water to make 1 1/3 cups total, 8 oz sour cream, 1 stick melted butter, 1/2 cup cake flour, 1/2 cup all purpose flour, 1 cup sugar, 1 tsp salt.
Really, any recipe you like can be made more lemony, just add more zest, extract, lemon juice to it.
One of the problems with lemon is that a lot of the flavor gets baked out. Maybe after baking add a lemon flavored simple syrup to the cake. Of course use the advise that was given That's what I do and it definitely helps.
I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation
I pair it with lemon curd and its soooo yummmmy!!!!
I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation
I pair it with lemon curd and its soooo yummmmy!!!!
I made this recipe into cupcakes recently (it was my first time using the recipe) and it came out with a corn muffin texture. Is this the way it is supposed to come out? Any idea why it might have that texture?
I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation
I pair it with lemon curd and its soooo yummmmy!!!!
I made this recipe into cupcakes recently (it was my first time using the recipe) and it came out with a corn muffin texture. Is this the way it is supposed to come out? Any idea why it might have that texture?
Oh geez. I just looked at the recipe again and its actually not the same one I use! I have her baking handbook and the recipe is in there. I remember the recipe calls for cake flour. Ill have to look at it later! Sorry!
I use martha stewarts recipe. Its amazing! Heres the link
http://www.marthastewart.com/recipe/lemon-variation
I pair it with lemon curd and its soooo yummmmy!!!!
I made this recipe into cupcakes recently (it was my first time using the recipe) and it came out with a corn muffin texture. Is this the way it is supposed to come out? Any idea why it might have that texture?
Swap the eggs & egg yolks she says for 4 large whole eggs, it'll be a much nicer texture.
I have not tried it yet, but have been told this one is absolutely delicious, and requested often:
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html
Here is a recipe for one I have made many times, which is divine. Everyone who tries it comments on it's moistness and general yumminess! It's also stands up to carving really well as it's not crumbly. If you make either of them I'd love to know how you find them.
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Sour Cream Lemon Cake
250g Butter
2 Cups sugar
6 eggs
4 teaspoons lemon rind
2 Cups standard flour
2 teaspoons baking powder
250g sour cream
Preheat oven to 160 C. Grease and line a cake tin.
Cream butter and sugar until light and fluffy. Add eggs and beat again. Mix in lemon rind. Fold in flour and baking powder. Fold in the sour cream.
Pour into cake tin and bake for 1 hour, or until cooked. Remove from oven and pour over the lemon glaze.
To make the lemon glaze combine the juice of 1 lemon and ½ cup white sugar. Mix until thick and pour over the hot cake.
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