it gives flavour to the cake and it gives more texture to the sponge
The main ingredients used in a common lemon cake are- flour, sugar, eggs, oil and lemon. Some people add the rind of the lemon, or zest to add a little more lemon flavor to the cake as well.
Lemon rind is not lemon juice, it is the thick outer skin of the lemon.
yes
Lemon pith is the white lying under the rind , between the rind and the pulp.
It's the rind of the lemon. Basically the outer covering of the lemon. The rind is the "yellow" bit before you get to the white pulp.
The different types of lemon cake available include traditional lemon cake, lemon pound cake, lemon poppy seed cake, and lemon chiffon cake.
Lemon rind
It really all depends on the recipe. In, say a cake batter, the addition of lemon juice instead of rind is perfectly ok as an approximate (though the fragrance and distribution of flavour isn't quite the same). You should be careful in recipes and take into account the high acidity in lemon juice and how it will react chemically with other ingredients. It may cause cream sauces to curdle, for example.
Usually about a teaspoon.
It depends in what you are using it in, example:Cheese cake, it is possible to use either although both is bestsnow cone, use the juiceany kind of drink in general, use the juicecake, rind works best (dependent on the cake)etc ect, look it up or what ever you intend to make is my advise:-)
No lemon cake does not have egg in it cause lemon and egg mixture in cake leads to sickness and bad taste
Lemons are a fruits. If you're interested in taxonomy, they are in the Plantae kingdom and the Citrus genus. Lemons are used mainly for the juice and the rind (the rind contains the lemon essential oils)