How do I keep cake from collapsing when adding lemon juice? I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too dense. I figured it was the acidity of the 5 lemons I juiced into the batter. Is there a way I can keep that much acidity in the batter and still have a good rise on my bake? 

Thanks in advance. 

UPDATE

I completely forgot to post the recipe, sorry about that. I am going for a moist and dense cake texture with a vibrant lemon flavor that slaps your mouth. I am a beginner baker though...


3 cups sifted cake flour.
2 1/2 teaspoons baking powder.
1/2 teaspoons salt.
1 3/4 cups sugar.
2/3 cup butter or margarine.
4  eggs (4 yokes .
1 1/2 teaspoons vanilla.
1 1/4 cups milk
1/2 cup sour cream 
1 pkg lemon pudding mix (ideally i would like it to be a completely from   scratch cake but 1 step at a time.)
5 lemons ( juicing and zesting all the lemons)
I think your fat-to-flour ratio for that kind of flour might be too high. Cake flour can't handle a lot of fat. As another answer suggested, try a higher protein flour--start with all-purpose (AP) flour and, if that isn't enough, use bread flour but remember to barely stir it together or you will make a mess. I would mix everything together except the flour first, then carefully stir it in.