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why did my lemon cake fall

post #1 of 6
Thread Starter 
So I decided to make lemon cake. Found this recipe online and it had good reviews. Figured I wohld give it a shot well it fell in the center can't figure out why ! Help!
post #2 of 6

could be lots of different reasons

 

  • the size of your pan to the amount of batter 

 

  • the way your oven heats

 

  • it might not have been done in the middle

 

  • could have been a mixing problem

 

so did you make two loaves out of it and they fell??? that's often from under baking

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #3 of 6
Thread Starter 
Well I turned it intp wo 9" cakes. The oven was at 350 I checled on them at one point when they smelt done and they where fallen.
post #4 of 6

the recipe says loaf pans and they bake different than round pans

 

if the heat could have gotten around it all like a loaf it probably would have been fine

 

not all recipes are interchangeable like that --this might be one of those

 

it's kind of a rich lemon bread type cake maybe

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #5 of 6

but the leavening does seem a little on the light side for that much flour & sugar

 

but i haven't gone in and diagnosed it scientifically --i'm just saying it seems on the light side

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #6 of 6

My lemon cake doesn't use any lemon juice. I just use lemon zest and a tiny bit of lemon extract in my vanilla cakes to make it a lemon cake. I've heard that the acidity in the lemon juice can be a culprit for lemon cake failures. 

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