Need help with lemon juice ratio in cake mix...I know, I know, I risk getting booted off

C

cheezz

Well-known member
Just for mentioning a cake mix BUT.....

Recipe:

yellow cake mix

small box instant pudding mix

4 eggs

1/4 cup oil

1 cup water

I've made this MANY times before with perfect results. This time I replaced half the water with lemon juice. It came out of the oven the same size as it went it - like a dead lump of unbaked bread. I assume it was an interaction with the lemon juice.

So.....just how much water can I replace with lemon juice before running into problems? I don't understand the science behind it.

 
Twenty lashes! Meanwhile, to get a lemony flavor, add some lemon zest instead of the juice. Not only

will it be more lemony, but it won't upset the chemistry.
If you want to use some lemon juice in addition to the zest, I would think you could use a few Tbsp to replace an equal amount of water.

 
Because of the acid in the juice, it will affect your leavening ingredients.

Every time I've had this cake, a strongly flavored lemon glaze was used on it to impart more lemony punch to the cake - it is really good.

 
I do use a strong lemon glaze...no baking soda added, but I'm sure it's in the mix.

I was adding zest to the glaze and just thought I'd "punch it up" with the extra lemon...won't do that again!!

Thanks for the help ladies smileys/smile.gif

 
Cheezz - I use a pre-made mix from time to time for brownies. Given your experience

here with the lemon juice, my guess is you could probably sub a couple tablespoons without changing the chemistry too much. If anything, to boost the lemon flavor, I'd try a couple things: roasting the lemon, reducing the lemon juice to intensify the flavor, and/or rubbing zest into the mix (to release more of the oils.)

A local bakery uses that oven-roasted lemon technique for a salad dressing. I always thought it would be good in a cake too. Worth a shot?

 
You know how you mix lemon juice with condensed milk and it gels...not good in a cake smileys/smile.gif

 
I wasn't just going for lemon flavor, I was going for the ZING! Guess I over-zinged it smileys/smile.gif

 
If you want to add citrus-y zing without moisture, try adding True Lemon powder

They're really nice folks and will send you samples. The only problem I've found is that after a while the powder clumps. So don't buy every box you can get your hands on...like, ummm... someone we know.

Also, try adding super-finely ground Schezwan peppercorns for a different kind of citrus-y bite.

http://www.truelemon.com/

 
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