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Thread: Help! Lemon Extract vs Lemon Juice!

  1. #1
    Join Date
    Jan 2001
    Location
    SO. CA
    Posts
    2,228

    Help! Lemon Extract vs Lemon Juice!

    I want to make the Lemon Pound Cake from CL May 2004,pg128.
    I have everything EXCEPT LEMON EXTRACT. I have lots of lemons, and I wonder if I could use lemon juice as well. How much lemon juice? Or should I use Lemon Yogurt and add a little vanilla into the batter

    Here is the recipe:

    * Exported from MasterCook *

    LEMON POUND CAKE

    Recipe By :Cooking Light May 2004, pg 128
    Serving Size : 0 Preparation Time :0:00
    Categories : Cakes Pound Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Cooking spray
    2 Teaspoons Unbleached flour
    1 Cup Unbleached flour
    1/4 Teaspoon Baking Powder
    2/3 Cup Sugar
    1/3 Cup Butter -- Softened
    2 Large Egg Whites
    1 Large Egg
    1 Teaspoon Lemon Rind -- Grated
    1 Teaspoon Lemon Extract
    1/4 Cup Vanilla Lowfat Yogurt

    Preheat oven to 350 (325 convection)

    Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.

    Combine 1 cup flour and baking powder, stirring with a whisk; set aside.

    Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg, beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350 (325 ) for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.




    Yield:
    "8 Servings"
    - - - - - - - - - - - - - - - - -
    Curleytop

  2. #2
    Join Date
    Dec 2002
    Location
    Missouri
    Posts
    7,090
    If it were me, I would probably increase the grated lemon rind up to a Tbsp. and add lemon juice (maybe a tbsp of that too) instead of the extract. I made the CL Lemon Biscotti using lemon extract, and I didn't think they tasted very lemony at all (I would have preferred more lemon flavor). If you don't want much of a lemony taste, but just a bare hint of it, you might not want to increase the amounts quite as much as I suggested. If you want more lemon flavor, adding the lemon yogurt instead of the vanilla might help. If you are going for a lot of lemon flavor, I would probably omit the vanilla. JMHO.
    kathyb


    Less rhetoric, more cowbell!

  3. #3
    Join Date
    Nov 2004
    Location
    NC
    Posts
    2,352
    Lemon extract is going to be a lot stronger than lemon juice. If you have lemon yogurt, I would use that instead of the vanilla and use some grated lemon zest as well. You might be able to add a couple Tablespoons of lemon juice, but the recipe doesn't call for any liquids, so I wouldn't use more than that. Good Luck! - It sounds delicious!
    Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes the difference.

  4. #4
    Join Date
    Aug 2000
    Location
    Delray Beach, FL
    Posts
    4,513
    I'd use the lemon yogurt also...
    "I expect to pass through life but once.
    If, therefore, there be any kindness I can show or any good thing I can do any fellow being, let me do it now and not defer or neglect it, as I shall not pass this way again."
    -William Penn (1644-1718)

    ~~www.Nurse-Gail.com~~

  5. #5
    Join Date
    Aug 2001
    Location
    Aurora, CO
    Posts
    944
    I wonder if you could reduce some lemon juice to intensify the flavor. Would that work? Sue

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