Has anyone ever used a lemon cake mix in place of the white and lemon extract in place of almond when making this receipe?

I love the way the original tases, but need it to be a yellow collored lemon flavored cake.

Thanks for any help or suggestions in advance.
Julisa

Yed I did and it tasted great, I still used the almond extract, and the lemon instead of vanilla
and if you do not want to use sourcream you can use plain yogurt I do this sometimes, I use all the different cake mixes with the WASC recipe and get raves

Thanks Uniqueask, Your a sweetie.

Yes, I do that all the time. I still use the vanilla, but I use concentrated lemon in place of the almond. I don't like the taste of lemon extract much, so I always just use real lemon juice. I'm pretty generous with the juice. A couple of tablespoons as part of your water.

Ok. I made it with the lemon mix used sour cream, omitted the almond (customer doesn't like it) and added the lemon juice concentrate. It tastes GREAT. (At least the best I have ever had). I was so glad that there was more batter than needed so I could eat the "extra" cake. I didn't even ice just honked it down with a glass of water. YUMMMMM

I actually made one this past week for my family and me. I used Lemon cake mix and lemon pudding mix and lemon juice instead of extract. It was delish.

........if you do not want to use sourcream you can use plain yogurt ........

When the flavors match you can use flavored yogurt.....like in this case lemon yogurt.

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