I increased the zest from 45g (3 Tbsp) to using the zest from 4 large lemons; I didn't scale. I also increased the lemon juice from 30g (2 Tbsp) to using the juice from 2 large lemons. I also increased to buttermilk content by an additional 20g. This made for a beautiful consistency, light, fluffy, moist, and the PERFECT taste of lemons. I also used a lemon simple syrup (lemon juice, sugar and water boiled on low heat then cooled) to brush the cake. I layered and filled with a raspberry mousse and finished with a light Vanilla Italian Meringue Buttercream. YUMMY!
Rating: 1 stars
I made this recipe as a taste test for my sister-in-laws wedding and it was not what I expected. There was very little lemon flavor and it tasted like Bisquik or a bad pancake. I loved the texture and it was a nice dense, velvety cake, but the flavor was not desirable for a lemon cake. I suppose if you used a heavy filling, it would work, but this is most definitely not what I pictured as a lemon flavored cake.