🔕 🔔

My Basket ()

All questions

What will happen if I add lemon juice with my milk in my cupcake?

I wanted to have a lemon flavor in my cupcakes but I don't know if ot will work any suggestions?

asked by Jamal over 1 year ago
6 answers 2580 views
F92231df 227e 4486 9cc8 279621ca1481  harvest party
added over 1 year ago

Lemon juice will cause the milk to curdle, which means you might need to use baking soda in place of baking powder. I think using lemon zest will give you a better result.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 1 year ago

If you want to add lemon flavor to a cake recipe that doesn't have it in the original, I would use lemon zest and/or lemon extract. Lemon juice will not add enough flavor on its own, and will cause your milk to curdle.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088

Barbara is a trusted source on General Cooking.

added over 1 year ago

I agree that you should use lemon zest and lemon extract instead of juice. The pH of lemon juice will change the consistency of the finished product (says the person who has tried this…..).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Use limes! They have a more intense flavor so you can get more of that flavor than using lemons.

King Arthur Flour also has this amazing product called powdered lemon juice. It is concentrated lemon juice in solid form. Great to add lemon flavor to any baked goods withou curdling milk or adding extra liquid

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2

Lisanne is a trusted home cook.

added over 1 year ago

As others have said, you can add lemon zest to the batter to get lemon flavor into the cake part. If you are frosting the cupcakes, you can intensify the flavor there, depending on your recipe. I would look for a lemon buttercream recipe, or you can use a tart lemon glaze of sugar and lemon juice drizzled over the cake.

B16e31ba 4192 4270 8ee6 5c08e125a01c  1601198 10152741291297356 8973953800550224897 n
added over 1 year ago

Use both the zest and the juice, steer away from the extracts though as they tend to have a soapy flavour. Don't worry about the milk curdling, it just becomes buttermilk, which many cakes call for in the first place.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.