Substitute for Lemon Extract

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
Reply to

The website I use for substitutions
formatting link
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.
Reply to
l, not -l
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
Reply to

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.