davinci vs splenda and extract
 

Demi has posted a recipe for a Lemon Loaf Cake in the breads/cakes section.. its amazing actually..

But I was wondering if there was a way to substitute Davinci Sugar free syrup for the 8 tbs of splenda and 2 tsp extract..

how much davinci syrup do you think i should use? Its a bread Recipe so maybe i could use some davinci and some splenda so that it wouldnt be too liquidy?

what do you think?

TIA

The only way to find out is to try. For things like cheesecakes or mouses I've used DaVincci and stevia with no problem. A loaf cake, some cookies and other recipes may need the bulking agents in splenda for the texture.

Coconut may go well with lemon and help add a bulking agent to the mix. I'd say just experiment, then share with us what you learn :)

thanks for your reply :)