Can anyone help me adjust this lemon layer cake recipe? I…
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Can anyone help me adjust this lemon layer cake recipe? I don't have time to experiment.
Hi! I failed chemistry in high school! And I'm the baker in the friend group! What a world!
It's everyone and a half's birthday tomorrow and we're hosting. I'm making a lemon layer cake. I get all my recipes from Sally's Baking Addiction, so this is the closest I can get:
Lemon Layer Cake with Lemon Cream Cheese Buttercream - Sally's Baking https://share.google/jJu6til7PBDqU6KlS
But I'm making changes according to preferences and dietary needs:
- vanilla buttercream layers, NO cream cheese
- Raspberry whipped cream frosting (maybe a raspberry sauce drizzle between layers too?)
We have lemon lovers, AND since I've removed a lot of the tang by removing the cream cheese, my instinct is that this cake won't be lemony enough. I don't want it to punch you in the face, but I would like it to read as lemon-flavored as opposed to "vanilla with some citrus". I think the raspberry drizzle will add some tang back, but I'm not sure if it's enough.
So my main question is: Would y'all agree I should add a bit more lemon flavor for this purpose? If so, how much more? And what other adjustments will i need to make (leaveners etc)?
Another, easier, question: the recipe is for 8-inch cakes, and I only have 9-inch pans. I've doubled the recipe so it fills the pans and I'll have leftover batter. Do I just need to leave them in the oven longer?
TIA for any input ❤️
#drink #food
source
Hi! I failed chemistry in high school! And I'm the baker in the friend group! What a world!
It's everyone and a half's birthday tomorrow and we're hosting. I'm making a lemon layer cake. I get all my recipes from Sally's Baking Addiction, so this is the closest I can get:
Lemon Layer Cake with Lemon Cream Cheese Buttercream - Sally's Baking https://share.google/jJu6til7PBDqU6KlS
But I'm making changes according to preferences and dietary needs:
- vanilla buttercream layers, NO cream cheese
- Raspberry whipped cream frosting (maybe a raspberry sauce drizzle between layers too?)
We have lemon lovers, AND since I've removed a lot of the tang by removing the cream cheese, my instinct is that this cake won't be lemony enough. I don't want it to punch you in the face, but I would like it to read as lemon-flavored as opposed to "vanilla with some citrus". I think the raspberry drizzle will add some tang back, but I'm not sure if it's enough.
So my main question is: Would y'all agree I should add a bit more lemon flavor for this purpose? If so, how much more? And what other adjustments will i need to make (leaveners etc)?
Another, easier, question: the recipe is for 8-inch cakes, and I only have 9-inch pans. I've doubled the recipe so it fills the pans and I'll have leftover batter. Do I just need to leave them in the oven longer?
TIA for any input ❤️
#drink #food
source
| 4,000 mlx | |
| 5 | |
| 0 |