I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows:
- 250g butter
- 250g sugar, half and half powdered and granular
- 4 separated eggs
- 250g flour
- baking powder for 250g flour
- zest of 2 1/2 lemons
I experimented with several ratios of lemon juice to the other ingredients. However, each time I tried it, when I took the cake out of the oven and looked at the cross section there was a dense, slightly darker layer at the bottom which disrupts the otherwise fluffy nature of the cake.
How can I get rid of this layer, while still adding lemon juice to the cake?