UGGGH! I just baked a single box mix in a round 8x3 for over 90 minutes at 325! My oven is calibrated. It just would not cook through. Wet batter kept coming up on my wooden skewer. Finally it was done, and its cooling on the counter, but I'm wondering if the lemon juice changed the ph so much that the cake wouldn't cook. It rose ok, not great. The cake had cracks all over the top! I did use the MagicStrips. I'm a bit scared on how this is going to work. I used the extender recipe but replaced 1/4 cup water with lemon juice, used lemon extract and zest of 1 lemon. WHAT HAPPENED?

Does anyone have a good lemon cake from mix? I usually bake scratch, but am trying to get a mix repotoire going since they last longer and frankly are cheaper to make. Why spend alot of money on practice cakes?

Let me add that I'm squeamish about adding lemon pudding, so don't want to do that. I already feel guilty about using a mix.

I do a DH lemon supreme mix and add 1 tbs lemon juice and the zest of one lemon. It is by far my biggest seller, and actually I had three go out the door today to different locations. People always say it is the best lemon cake they have ever had.

When I want a lemon flaour I generally use a yellow cake mix and replace only some of the water with lemon juice and add the lemon zest it works for me. I generally do 1/2 lemon 1/2 water

do you have the cake doctor book(s). The non chocolate book has some really good receipes for mixes.

Just pulled the cake out of the pan, and the texture feels okay, but why did it cook so long? I used a flower nail in the middle. If you replace 1/2 the water with lemon juice, my replacing only 1/4 cup of it cant be the problem. This cake cooked at least 90 minutes!!!!

I think chloe1979 has the right idea, why reinvent the wheel? If this cake doesn't taste the way I want, I'll pick up the DH lemon. BC is only .78 and DH cost over $1. I'm so cheap!

As far as why I buy the DH brand, it is 88 cents at our Walmart. It is cheaper than anything else I have found in our area, so I tried it and it stuck. Add some lemon zest to the icing and some juice, and fill the middle with it and it tastes like sweet lemonade.

90 mins sounds like a long time, but when talking about the 3 inch pans they take longer to bake with, especially if you are a baking at 325.

When I do the 8x3 the cake is always in the oven over an hour. I set the timer at an hour then go from there. Sometimes it may need only 10 more mins, others longer.

1/4 cup is quite a bit of lemon juice. It might have reacted with the sour cream. Here is the cake mix doctor website. There are some good recipes under recipe corner and in the newsletters. She has some very good lemon ones.

I know a lot of people swear by the cake extender, but it has never worked for me. I use DH mixes, pudding (I usually just add 1/2 pkg small instant pudding), an extra egg, milk or juice. I do use lemon zest in lemon cake and it really gives it the flavor, and extracts (in this case, I would use lemon extract and no more than 1 TBS lemon juice with the water or milk.

www.cakemixdoctor.com

At work we make this awesome lemon poppy seed cake...we just use Elvis' Favorite Pound Cake recipe (you can find it online) and then just stir in some lemon juice, lemon extract, and lemon zest until you get a pretty strong lemon flavor...and throw in some poppy seeds. It is WONderful!

I either use the yellow DH or the white Dh and add
the lemon instant pudding. I also add some lemon
zest and extract. I never use lemon juice.
just never have. The taste is good!