When do we add the 1/3 cup lemon juice?

It does not say in the recipe, so I omitted it, please let me know. My cake will be less lemony, but probably good anyway. Thank you!

  • 152 views
  • 3 Comments

3 Comments

Nancy January 25, 2020
Danielle- have a look at Ina Garten's recipe for lemon yogurt cake (many places, including food network site).
Very similar.
She mixes the 1/3 cup lemon juice with the other wet ingredients when mixing the batter.
 
Nancy January 26, 2020
PS. For this cake you could make a lightly sweetened lemon syrup and pour it into poked holes in the cake.
 
DanielleD January 26, 2020
Thank you Nancy! I might try it, but I really enjoyed the taste without it. I served it with strawberry compote and whipped cream made with cream and yogourt (1 cut 35 % cream and 1/2 cup yogiurt) with some vanilla extract and a little bit of sugar... wonderful!
 
Recommended by Food52