@icer101 I followed the recipe exactly the first time I made it.
The second time I bought a zester tool and that was really helpful. I zested 2 lemons and put in the batter, boy was that a lovely fragrance!!
then squeezed juice from 4 lemons into the measuring cup and added water to get to the 1 & 1/3 cup total liquid.
(I don't have the recipe in front of me - so whatever the amount was). The lemons made so much juice that I didn't want to put the full amount of water & the additional lemon juice in the batter and make it runny. It bake up wonderfully and bright and lemony and zippy flavored.
It is a habit of mine after all these decades to try out a recipe and make it several times more with alterations and modifications just to see what will happen. playing with food.
I have a question for those of you who tried the Cakepro lemon cake. I'm planing on making a lemon raspberry cake. My first thought was to use the wasc recipe with a white or vanilla cake and then swirl in some raspberry jam or pie filling. Then fill the cake with lemon curd (or lemon pie filling) and vanilla smbc. Now I'm wondering if I should use that lemon cake recipe. If so, would the raspberry swirls works in it?
Quote by @%username% on %date%
%body%