BikeBookBread Posted February 9, 2011 Share Posted February 9, 2011 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. Quote Link to comment Share on other sites More sharing options...
MaMa2005 Posted February 9, 2011 Share Posted February 9, 2011 I've done this with lemon juice - just added 2 teaspoons lemon juice to the mix along with some zest for an added punch. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted February 9, 2011 Author Share Posted February 9, 2011 Thanks... it's in the oven. I put in some extract and it was blah, so I added a few teaspoons of fresh lemon juice and zest and it livened it right up. :) Quote Link to comment Share on other sites More sharing options...
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