Lemon vs. lime in cake recipe

[kentc]

I may be overthinking this but...

I have a lemon cake with lemon frosting recipe that gives me a great crumb.
But I prefer the taste of lime over lemon. It turns out that lemons are 1% more acidic per gram than limes. If I sub in the same amount of lime juice and zest for the lemon, will that one percent difference noticeably change the texture once baked?

 

[Fred]

Try it and see. The financial impact probably would not be devastating. It's only flour, sugar, eggs, and butter or oil. Then report back. If there's a big difference, that would be a good thing to know.

 

[kentc]

Sorry for the delay in responding.You have a good point. I will do exactly that.

 

[kentc]

So I finally got around to turning my lemon cake into lime cake. There was no change in structure. But unexpectedly the cake maintained that structure a day longer than when made with lemon juice. What I mean is that it didn't go mushy directly underneath the glaze as quickly when using the lime.

Loved the taste as a bonus. So pleased I intend to experiment with orange next, as I have never found a great tasting orange cake.