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Turning a boxed white cake into lemon cake...

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PDG wants lemon cake for her birthday, and I bought a white boxed mix. (Normally do I scratch but I have SO MUCH going on today that it just seemed easier.)

 

How much pure lemon extract would you add to the batter to transform it into lemon? I have fresh lemons as well, but I think the extract would be better in this case, though I could add some zest.

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