Hello! I found this recipe and I have some questions about it.
I am not really an experienced baker but I was gifted a pretty bundt pan and fancy extra-release spray from Williams-Sonoma and I was thinking I'd try this recipe. My questions are:
Can I use a box of lemon cake mix or must I make the flour? I just feel more steps is more opportunity for me to mess something up.
I want to ensure I have lemon flavor, whether from the cake or the glaze. I have lemon extract (as well as lemon juice) which I know must be used sparingly. Do you have any suggestions as to how best to bring out the lemonyness?
To ensure the blueberries don't sink (as some complained about with this recipe) what would you suggest?
Lastly, I'm trying to reduce the sugar. I have tons of honey but I'm not sure how that would work with something like this, both the cake and the glaze. Can I sub honey in any way here?
I appreciate the help!
bon appetit
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