Carla, Meyer lemons have a thinner, smoother deep yellow skin so the zest may appear slightly different than zest that comes from a conventional lemon. It would be difficult to distinguish between a cake made with Meyer lemon zest and traditional lemons, but either way you'll get a aromatic lemony flavor, which is what counts! As for your Stevia question, sugar substitutes tend not to caramelize as readily and often impart a different texture than what you might otherwise we expecting. Try using 1/2 regular sugar and 1/2 Stevia in your next cake to see how you like the results.

As for getting your Bundt cake out of the pan, try following some of the tips given in this blog. You can also try brushing melted vegetable shortening into all the nooks and crannies using a pastry brush, and then sprinkling sugar or flour on the inside of the pans. It also helps to bake the cake for a bit longer than you might otherwise to help give the cake a sturdy structure and prevent breaking. We hope that helps! Kye@KAF

• Reply