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!
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.
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.)
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!
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
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!
I just contacted Betty Crocker with that exact same question. They said to use 2 tbsp lemon juice INSTEAD of any water. When I asked why she said if you use water with the lemon juice it will fall. Bake as usual. I'm going to try it right now.
2 Tbsp of lemon juice to replace a whole 1/3 or 1/2 cup of water? The ratio of liquid doesn't sound right. Have you tried it?
I baked one a couple of months ago replacing all the water with lemon juice; not a good idea. Should have known better but had a brain fart at the time. The texture wasn't as bad as I thought but boy was that mix sour. Learn from our mistakes, huh? I like the icing fruit; it is great stuff and it sure beats pureeing my own fruit.
http://www.countrykitchensa.com/catalog/searchresults.aspx?description=icing%20fruit
I have made white cake from a box mix into lemon cake by replacing 1/2 of the water with frozen lemonade. Thaw it before measuring it and adding to cake batter. It's already sweetened so it won't taste sour. It was yummy!
I have had problems adding lemon juice to cakes (scratch - have not tried with a mix) they always bake up with big holes. Seems as if the acid must react somehow and make gas bubbles. For my standard white cake recipe that makes 2 8 or 9 inch layers I add the zest of 3 lemons (3 Tbsp) to a small amount of the sugar and process it until really fine,mix that in with the rest of the sugar and let sit a few hours or overnight. When ready, use the sugar as usual. I also add 1.5 tsp lemon OIL. I highly recommend getting lemon oil. It has so much flavor and is not bitter. It is strong, so use less when substituting for extract. This makes a very nice lemony cake with the same structure and consistency of the base recipe you are using. Since you can't mix the zest with the sugar separately when using a mix, just finely grate the zest and add it in. Maybe mix it into the mix ahead of time and let sit a while to diffuse the flavors? For over the top lemon flavor use lemon curd between the layers. I really like RLB's lemon curd. I you cook it at 190 degrees for an extra 20 to 30 minutes (stirring constantly) it is really thick and absolutely delicious!
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