Substitute for Lemon Extract

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The following is a recipe for lemon layer cake.
How much fresh lemon juice and lemon zest should I use in place of the 1/2
tsp of lemon extract?  I googled lemon extract and found mostly companies
that sell lemon extract. Thanks in advance.

2 1/2 cups cake flour
3 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/2  cup Crisco
1 cup milk
1 tsp Vanilla
1/2 tsp lemon extract
2 eggs



Re: Substitute for Lemon Extract


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The website I use for substitutions
(http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx )  does not
directly answer your question; however, you can back into it.   It offers
lemon juice or lemon extract as substitutes for lemon zest; suggesting 1/2
teaspoon lemon extract OR 2 tablespoons lemon juice in place of 1 teaspoon
of lemon zest.  Perhaps the reverse, 2 tablespoons of lemon juice or 1
teaspoon of lemon zest, would substitute for your required 1/2 tsp of lemon
extract.
I think I would go with 1 teaspoon of (fresh, not dried) lemon zest, instead
of 2 tablespoons of lemon juice, to keep the amount of wet ingredients close
to that called for in your recipe.
Good luck.

--
Change Cujo to Juno in email address.

Re: Substitute for Lemon Extract
l, not -l wrote:
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I would also substitute a tsp. of baking soda (sodium bicarb)
for one of the tsps. of baking powder because of the added acid
if you do use lemon juice.

gloria p

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