What causes a cake to be dense?

Table of Contents:

1. What causes a cake to be dense?
2. How do I keep my lemon drizzle cake from sinking?
3. Why did my lemon cake not rise?
4. Does lemon juice affect baking powder?
5. Can I use lemon juice instead of vinegar in cake?
6. How do you make lemon flavored cake better?
7. What brings out lemon flavor?
8. Why does lemon enhance flavor?

What causes a cake to be dense?

A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). ... A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.

How do I keep my lemon drizzle cake from sinking?

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then serve. Note it collapses while cooling in its tin and isn't directly related to pricking the cake.

Why did my lemon cake not rise?

Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes. ... As soon as the water is added to the baking powder the air bubbles are released, so leaving your batter to stand after mixing can also result in flatter, denser cakes.

Does lemon juice affect baking powder?

Lemon juice is strongly acidic, and will react with all the baking soda in the baking powder. This means you won't get as strong a leavening effect during baking. (Some people also feel that the un-reacted acid from the baking powder results in a metallic taste.)

Can I use lemon juice instead of vinegar in cake?

If you want a vinegar substitute for baking, use lemon juice. ... If the recipe calls for a tablespoon of vinegar, replace it with two tablespoons of lemon juice. In some cases, white wine is also used in the same ratio. But make sure that these substitutes do not spoil the original recipe.

How do you make lemon flavored cake better?

To capture the brightness of a freshly-squeezed lemon, you need to layer fresh juice and zest on a cake after it's been baked. My favorite way to do this is to poke holes in a cooled (or mostly cooled) cake with toothpicks, then pour a good amount of straight-up lemon juice over top.

What brings out lemon flavor?

So when you add lemon, you aren't just adding lemon flavor, you're developing flavor in the entire dish. With juice, zest and curls, you can do a lot to boost flavor; with candied peels and compound lemon butter, you can do even more. So, start squeezing the most out your lemons with these five flavor boosters!

Why does lemon enhance flavor?

The upshot is that a squeeze of lemon is as good as a dash of salt in bringing out the flavor of just about any food. Besides making your mouth water, acidity cuts greasiness and heaviness and gives food a fresh, clean taste. ... Lemon juice contains citric acid, which helps break down fats, carbohydrates, and protein.