Adding lemon flavor to a cake recipe can be a delightful way to enhance its taste without compromising the texture. You don't necessarily need to add more flour or reduce the buttermilk; instead, you can use concentrated lemon flavorings and zest to achieve the desired taste. Here are some methods to add lemon flavor to your cake:
Lemon zest: The zest of lemons contains potent lemon oils that provide intense citrus flavor without adding extra liquid. Use a microplane or fine grater to zest the lemons, and add the zest directly to the cake batter. Aim for the zest of 1-2 lemons, depending on your preference and the recipe's size.
Lemon extract: Lemon extract is a concentrated flavoring that packs a lot of lemon flavor in a small amount. Add a few drops of lemon extract to the batter, adjusting the quantity to your taste.
Lemon juice reduction: You can reduce lemon juice by gently simmering it in a saucepan until it thickens and becomes syrupy. Allow it to cool, then add it to the cake batter. This way, you'll intensify the lemon flavor without increasing the liquid content significantly.
Lemon concentrate or emulsions: Lemon concentrates or emulsions are more potent than extracts and can add a strong lemon flavor without introducing much liquid. Use them sparingly as they are highly concentrated.
Lemon curd filling: If your cake has layers, consider adding a thin layer of lemon curd between the cake layers. This will add a burst of lemon flavor without directly affecting the cake's texture.
Remember that adding too much liquid to a cake recipe can indeed alter the texture and consistency of the final product. So, it's best to focus on concentrated lemon flavorings like zest, extract, reduction, or emulsions, and be mindful of the quantity you use. Always start with a smaller amount and gradually add more until you achieve the desired lemon flavor. Additionally, consider complementing the lemon flavor with a bit of vanilla extract, as the two flavors can work well together in many cake recipes.