Is it possible to add lemon zest and juice and/or extract to make a basic scratch white cake lemon flavored? And how much should be added?

TIA

I add extract of orange to my white cakes by adding one teaspon of extract to the batter. I would think that you could do that with the lemon.

the cake bible's white velvet cake already calls for lemon zest. it has a very faint and pleasing citris flavor. i was actually considering trying to add lemon extract in addition to the vanilla, and twice the lemon zest to make it more of a lemon cake. haven't done it, but i think its worth a shot!

I add about 1/2 teaspoon of lemon extract, and 1 teaspoon of lemon zest to my white cake recipe. It's nice and lemony without being TOO lemony.

Sounds good! I had seen the America's test kitchen last weekend and they made a lemon bundt cake which used zest soaked in a little lemon juice for more of a lemon flavor. I was a little concerned that the acid in the juice would mess with the chemistry of a basic white cake. The extract and zest shouldn't be a problem though, should it?