I'm making Wilton's Lemon Cake recipe & it calls for Lemon Extract...can I use lemon juice instead?

I would think that you could sub some of the liquid with lemon juice but I would still use the lemon extract. The lemon juice may not "flavor" the cake enough. But that's just what I would do.

Also, the lemon juice is acid whereas the extract isn't. This might affect the chemistry of the cake.

I just noticed that I don't have any lemon extract...

But I do have lemon juice...and lemons. Maybe double the lemon zest that is supposed to go into it???

i use lemo juice in my cakes all the time.... usually for two 8 in recipe i juice two lemon, plus all the zest.... i actually add this to my basic white cake instead of vanilla & almond... hth

i usually use the zest and the juice when i don't have the xtract and i believe it makes the cake moister and more refreshing! but that's just me!! =)

HA! I was just looking into this today...

lemon extract is made from the peel and steeped in alcohol. No acid as PP mentioned. This taste is diff from the lemon juice.

If you must sub, I would do twice the amount called for OF PEEL, not juice. The alcohol bakes off so I wouldn't worry about liquid calculations being off...

I made a lemon cake for my brother last night and I used 1/4 cup lemon juice and 3/4 cup sprite for the liquid. I also added 1 T. grated lemon peel and 1 tsp. lemon extract. It turned out really good.

made a cake just last night - used lemon juice, zest of two lemons and lemon extract (more lemon juice than extract) and then added a little vanilla. You should have no problems!

My lemon version of the scratch WASC uses 1 cup of lemon juice instead of the milk, 2 tablespoons of lemon zest and 1 tablespoon of lemon extract. I also add a teaspoon of baking soda to the flour-baking powder-salt mixture. Very flavorful!