I'm baking a cake and the recipe calls for lemon extract but I only have fresh Meyer Lemon juice. Can I substitute?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
Use the zest, not the juice. The acidic juice may throw off the cake and it will give you a tart flavor, not a lemony flavor. The flavor is in the zest.
I also think lemon zest is the most effective way of giving lemon flavor, particularly if you process it with sugar from the recipe. but lemon juice is valuable too; i do not agree about it not giving a lemon flavor. i would use both. Lemon oil, on the other hand , is really crummy/artificial tasting imo.
i regularly replace lemon extract in cake baking w/lemon zest. it adds a stronger lemon flavor, also adds a bit of texture to the cake (in my opinion zest re-enforces authenticity of a cake from scratch.) And then I use the same lemons I zested and add lemon juice to the cake batter. And then I make a lemon simple syrup to put on top of the cooled cakes before frosting, again to re-enforce the lemon flavor….
Good Luck… post pics!!!
Patricia Wells on words of wisdom from the late legend.
Everything Joël Robuchon Taught Me
10 Things to Do When You're Lost on a Road Trip
3 No-Cook Summer Dinners
We're Rolling Out the Best