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
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The website I use for substitutions
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does notdirectly answer your question; however, you can back into it. It offerslemon juice or lemon extract as substitutes for lemon zest; suggesting 1/2teaspoon lemon extract OR 2 tablespoons lemon juice in place of 1 teaspoonof lemon zest. Perhaps the reverse, 2 tablespoons of lemon juice or 1teaspoon of lemon zest, would substitute for your required 1/2 tsp of lemonextract.I think I would go with 1 teaspoon of (fresh, not dried) lemon zest, insteadof 2 tablespoons of lemon juice, to keep the amount of wet ingredients closeto that called for in your recipe.Good luck.
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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
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