Substitution for Lemon Extract?

by Brian
(Brazil)

I am trying to work up a formula for a poppy seed and lemon cake. I am out of the country and don't have access to industrialized lemon flavoring products. Any suggestions for this component?

Thanks a million.
Brian


Brian-
You can make your own lemon extract by simmering lemon zest (just the yellow, not the white) in as little water as possible. A very low, slow, simmer for an hour or more. Then, strain the peel from the liquid and reduce the liquid further to concentrate the flavor. If you started with 1/2 cup of liquid, you should end with about 2 Tablespoons.

You can't substitute lemon juice nor lemon zest for lemon extract in baking. You're correct in assuming that the lemon juice will change the characteristics of baking soda or baking powder. You need an intense flavor in a small amount of liquid, without heavy acidity.

In a REAL pinch, I've added dry lemonade mix powder to a cake recipe for lemon flavor. It will add a lot of sugar also, so sugar needs to be reduced.

Have fun experimenting!

Chef Todd