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Turn a white cake mix into lemon?

post #1 of 6
Thread Starter 
Hello! I use Betty Crocker cake mixes and I have searched high and low for lemon cake mix but can't find it anywhere! I bought a package of Duncan Hines lemon instead but it flopped (I think I'm used to the way Betty Crocker bakes so I under cooked it). I also didn't really like the taste. Does any one have a recipe to turn a white or yellow cake mix into lemon? I have lemon pudding and a few fresh lemons... any ideas?

Thanks!
post #2 of 6
Hi, I don't use cake mixes, but can't you add lemon juice and zest to the white cake? This is just a suggesion. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #3 of 6
I use lemon icing fruit. Check with your local cake supplies store to see if they carry it. You can also order it from CK. In fact I keep orange, strawberry and lemon on hand at all times! That way at a moments notice I can make the following cakes: white, almond white (almond extract), strawberry, lemon and orange. (I bake from scratch, but icing fruit works with any batter or icing.)
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 6
I just made a cake for a bride who wanted pineapple cake, and instead of doing a pineapple cake, I used the WASC and left out the almond extract and added pineapple extract and 1 extra teaspoon, I am sure you could do the same with lemon extract, just adjust the amount of extract little by little until you get the right flavor.Oh, and it was great! Good luck!
post #5 of 6
I made the WASC this week and added lemon extract instead of the almond, put in a box of lemon pudding, and used 1/3 cup of lemon juice in place of the same amount of water. I didn't have fresh lemons or I would have put in some zest. It was wonderful, everyone raved.
HTH
Kathleen
post #6 of 6
Thread Starter 
Thanks for the suggestions everyone! I think I'll try the WASC cake with lemon extract, lemon pudding and zest... hopefully it'll taste as good as it sounds!
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