How to correct for too much liquid in baking?

I am baking a lemon yogurt cake which has lemon zest in the batter and lemon juice in the syrup on top. In a rush, I accidentally put 1/3 cup lemon juice in with the wet ingredients. Can I adjust the amount of flour, baking powder and salt to correct for this? The ratio?

Mammadiella
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boulangere
boulangere June 6, 2013
How much liquid did the recipe call for in the first place? The most important adjustment will be to add baking soda to neutralize the acid; go ahead and add a scant half teaspoon. You don't need to add any more baking powder, but about 1/4 cup of flour would be a good idea. Sift it into the mixture along with the baking soda.
 
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