I'm planning to make a stand-up lamb cake for my husband's family's Easter dinner. I bought the Betty Crocker pound cake mix and prepared a "practice cake." My family said the flavor was too bland. My sister suggested I add lemon extract to the mix when I made the Easter cake.

Here's my question: How much lemon extract should I add per box of pound cake mix? I want the flavor to be noticable, but not overpowering.

Also, if I'm flavoring the cake lemon, do you think I should add some yellow food coloring to give my husband's family the visual cue that this is a lemon-flavored cake?

Thanks in advance for your help.

Hi Sara-P,

I would say start with 1 teaspoon of lemon extract, and then taste the batter and see if you can tell a difference. If not, add a little more.

I think adding food coloring would be fine also. Good luck!