Comments on: Acidity In Cake https://thecakeblog.com/2017/06/acidity-in-cake.html Mon, 13 Apr 2020 10:35:33 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Daya de Silva https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-543473 Mon, 13 Apr 2020 10:35:33 +0000 https://thecakeblog.com/?p=30101#comment-543473 Process well described with image. thank you for the Technics

]]> By: mukesh https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-539398 Wed, 27 Nov 2019 11:22:19 +0000 https://thecakeblog.com/?p=30101#comment-539398 Nice blog and very easy to understand your blog

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]]> By: Mrs Akajj https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-519297 Thu, 28 Feb 2019 18:26:32 +0000 https://thecakeblog.com/?p=30101#comment-519297 You have singlehandedly combined the art of cake making and the science of the ingredients.

I am a science teacher and it saved me loads of time coming across this first. I shall add a bit of baking soda and lemon after flour. Thanks

]]> By: Leisa Mayes https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-514007 Fri, 18 Jan 2019 19:07:24 +0000 https://thecakeblog.com/?p=30101#comment-514007 In reply to Salma.

hello I love the tangy flavor in a lemon cake..I have actually used unsweetened lemon Kool-Aid about a tsp. but in comes out gooey and it falls badly..What can I do? Making a homemade pound cake!

]]> By: Lola https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-477472 Thu, 12 Jul 2018 14:10:48 +0000 https://thecakeblog.com/?p=30101#comment-477472 OMG. This info was SO helpful. I have been trying to add lemon to my favorite cake recipe, but when I get the flavor right, the texture would be off and the cake would be flat. Now I know why. Going to try: offsetting lemon juice with a little baking soda, and adding the lemon after the flour. Fingers crossed! Thanks so much for this!

]]> By: Robyn https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-470456 Sun, 22 Apr 2018 00:19:31 +0000 https://thecakeblog.com/?p=30101#comment-470456 This was so awesome! I was trying to figure out what to do as I was making up a lemon cake and couldn’t find one that suited! Adding the juice after the flour was so helpful! And to reduce my expectations for a slightly browned cake was also beneficial. I have a basic cake recipe that is really tolerant of the additions of strawberries, blueberries and now lemon! Thanks! I love this blog!

]]> By: Nancy https://thecakeblog.com/2017/06/acidity-in-cake.html#comment-470341 Fri, 20 Apr 2018 19:13:09 +0000 https://thecakeblog.com/?p=30101#comment-470341 I like buttermilk or milk soured with vinegar. Many cake recipes call for adding flour to fat, then alternate adding liquid then flour, liquid & finish with flour. Do you have any idea how this mixing in the acidic liquid affects the structure of the cake? Should we switch to adding all the flour to the fat & then finish off with the acidic liquid?
Thanks!

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