Questions people ask often:
Please provide the text that you would like me to simplify. Can I use another kind of flour?
Yes, you can use whole wheat flour or a gluten-free mix, but the texture might be a little different.
Please provide the text you would like me to simplify. Can I use a different citrus juice instead of lemon juice?
Yes, you can use lime or orange juice to add a different fruity taste.
Please provide the text that you would like me to simplify. Can I substitute margarine for butter?
Yes, margarine can replace butter.
Please provide the text you would like me to simplify. How can I store the cake to keep it from going bad?
Keep the cake in a sealed container at room temperature for 3 days, or in the fridge for a week.
Please provide the text that you would like me to simplify. Can I bake this cake without using eggs?
Yes, you can replace eggs with ingredients like applesauce, yogurt, or store-bought egg substitutes.
Please provide the text that you would like me to simplify. Can I put the cake in the freezer?
Yes, you can put the cake in the freezer for up to 3 months. Defrost in the fridge before serving.
Please provide the text you would like me to simplify. How can I stop the cake from sticking to the baking pan?
Cover the pan with a layer of grease and flour, or place parchment paper at the bottom of the pan.
Please provide the text you would like me to simplify. Can I include different tastes in the glaze?
Sure, you can include vanilla extract or grated peel from different citrus fruits to enhance the taste.
Please provide the text you would like me to simplify. How can I tell when the cake is ready?
Put a toothpick in the middle of the cake; it should come out clean or with a few crumbs.
Please provide a text for me to simplify. Can I use skim or fat-free milk in this recipe?
Yes, you can use skim or fat-free milk, but it might change how the cake feels and tastes a bit.
