lemon oil and lemon extract
- spuds Feb 4, 2005 01:27 PM
what's the difference between lemon oil and lemon extract? i am interested in making lemon cake.
I think it's be stronger in flavor. When I was making my Christmas cookies, one recipe called for orange peel and one for orange extract, so I just got a bottle of the extract and used it for both. It was MUCH better than peel, and I had planned to try the lemon extract next time the recipe called for peel.
I looked into this when I was making a buttercream where I wanted a good lemon-y flavor and you just can't add as much lemon juice as would be needed to give it that strong lemon flavor.
Anyway, IIRC, lemon oil is lemon extract diluted with other oil (e.g. canola or other neutral flavored oil). Lemon extract is (I think) the oil that is in the skin of a lemon, undiluted.
Lemon extract is usually alcohol-based - lemon oil from the skin mixed in alcohol. Some lemon oils are blended oils, lemon oil mixed with a neutral oil . At least one, Boyajian, is pure lemon oil. It's powerful, great stuff, better than extract, particularly in something like a buttercream, where the extract can have an off-taste. But a good quality extract can be fine, especially in baking.
Boyajian also sells orange and lime oils, and a lovely little gift set with one of each. They are heavenly.
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