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If I reduce the sugar in a cake recipe, will it affect the texture of the cake after is has been baked?

Dhanya - from Fremont, CA

The sugar or other sweetener in cakes not only adds flavor but also contributes to the tenderness of the baked goods and the texture of the crumb. By reducing the sugar significantly (by more than 20%), without making other adjustments, you'll find your cake will be dry and crumbly. If you're trying to reduce the amount of sugar in your diet, it would be best to find a recipe that was created to be low-sugar.


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