I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too dense. I figured it was the acidity of the 5 lemons I juiced into the batter. Is there a way I can keep that much acidity in the batter and still have a good rise on my bake?
Thanks in advance.
UPDATE
I completely forgot to post the recipe, sorry about that. I am going for a moist and dense cake texture with a vibrant lemon flavor that slaps your mouth. I am a beginner baker though…
- 3 cups sifted cake flour.
- 2 1/2 teaspoons baking powder.
- 1/2 teaspoons salt.
- 1 3/4 cups sugar.
- 2/3 cup butter or margarine.
- 4 eggs (4 yokes .
- 1 1/2 teaspoons vanilla.
- 1 1/4 cups milk
- 1/2 cup sour cream
- 1 pkg lemon pudding mix (ideally i would like it to be a completely from scratch cake but 1 step at a time.)
- 5 lemons ( juicing and zesting all the lemons)
Best Answer
I think your fat-to-flour ratio for that kind of flour might be too high. Cake flour can't handle a lot of fat. As another answer suggested, try a higher protein flour--start with all-purpose (AP) flour and, if that isn't enough, use bread flour but remember to barely stir it together or you will make a mess. I would mix everything together except the flour first, then carefully stir it in.