I have a vegan vanilla cake recipe that I turned into a great tasting lemon cake by leaving out the vanilla, adding lemon zest, and replacing part of the water with lemon juice. It came out a bit flat so I added an extra ounce of flour and the problem was solved. I have since tweaked the recipe for my vanilla cake to make it more tender with a finer crumb (substituted an ounce of the flour with cornstarch) and it's worked out well. However it doesn't translate with the lemon cake at all. I've tried mixing it a bit longer to develop more gluten (which worked well for a chocolate cake recipe I was having problems with), but it doesn't work,it just made the cake gummy. It comes out significantly shorter than my layers of other flavors. I've tried to treat this more like a vanilla cake by leaving out the lemon juice so that acid is messing with things and just adding a lot of zest, but I guess the added acid from the lemon oil in the zest still reacts with the leavening and leaves the cake flat. Without giving out the recipe, what other common factors contribute to this problem?
post #1 of 19
5/29/05 at 1:39am