White Cake with Lemon Filling and Lemon Cream Cheese Frosting Recipe - Rachel Cooks® (2024)

FAQs

Can you use lemon juice instead of water in a lemon cake mix? ›

I would recommend using freshly grated lemon zest (only the yellow part of the skin) from 1 lemon. You could substitute some lemon juice for part of the other liquids like water or buttermilk. Do not reduce the amount of oil or egg.

Lemon is used to provide its unique flavor to a variety of cakes, including bundt, angel food or white cakes. However, lemon cake commonly refers to loaf cake with a tighter grain and more elastic crumb, much like a pound cake.

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency.

Yes, there's no need to worry about the frosting coming out curdled. I prefer treating the lemon juice like an extract and adding it after the powdered sugar. How do I add lemon flavor to store bought frosting? Mix in about 2 tablespoons (30 ml) of fresh lemon juice to any store bought frosting.

Combine lemon zest with oil or butter

Rub the lemon into the sugar, then add your cooking fat, like butter or oil. The tangy zest will infuse the whole batter, elevating the tart flavor of your dessert. For a shortcut, you can use lemon-infused olive oil.

Lemon flavor: Let's all say it together: LEMON JUICE DOESN'T ADD LEMON FLAVOR (when added to the cake). Instead, try adding more zest, lemon extract, or a lemon soak.

Infuse your sugar

If you're not quite ready to use the whole lemon, there's an even easier way to boost lemon flavor: infusing the sugar with plenty of zest.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

Adding a splash of lemon to your water may make water more appealing to drink, which could help you cut back on drinking sugary sports drinks and juices. While more research is needed, lemon water may help improve digestion and even support weight loss.

It's likely your measurements were off and you either added too much lemon juice or not enough egg. You may not have heated the lemon curd to the proper temperature. Using a thermometer is a great way to ensure that you are cooking the egg to the point of thickening – 170 degrees F.

Does lemon filling need to be refrigerated? ›

Refrigerate about 2 hours or until set. Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Stop mixing the frosting as soon as the ingredients are mixed, as over-mixing can cause the frosting to become runny and less sticky. If you do over-mix the frosting, place it into the fridge for 1 hour to harden.

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced. It is important to use the right amount of lemon to ensure the desired taste and to avoid ruining the dish.

By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Brush the cake with simple syrup.

One way to rescue a dry cake is to brush it with a simple syrup glaze. Simple syrup is made by boiling sugar and water together until the sugar has dissolved. It can be flavoured with extracts or fruit juice, and it can be used to add moisture and flavour to dry cakes.

Yes, when a recipe calls for lemon juice you can use fresh or bottled. Why do some of ROGERS bread recipes call for lemon juice?

Extracts are far more reliable in their uniformity. But anyway, fresh lemons actually are weak in flavor as they are mostly water and that bakes off during baking. For maximum lemon flavor you need to zest the lemon skin and add that.