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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
Frank103

The website I use for substitutions
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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.
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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
Puester

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