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lemon juice in place of zest?

Halie Mar 24, 2008 04:25 PM

can I substitute lemon juice for zest? if so, how much would I use (per say, teaspoon of zest)?

I just don't really like the texture of zest (this is for cupcakes).

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  1. s
    Seldomsated RE: Halie Mar 24, 2008 04:31 PM

    It's a different substance - I don't think the juice would really work, as it will add more liquid, and possibly throw off the leavening that you have in the cake dough. It is a more diluted flavor than the zest. Try using the finest-grating side on your hand held grater - this will create a more mushy zest but that is fine - it'll blend into your dough better than if you finely diced it by hand. Zest has the concentrated lemon oils that the juice doesn't have.

    1. t
      torty RE: Halie Mar 24, 2008 04:46 PM

      The zest contains the oil, so perhaps add a few drops of lemon oil to get the taste and fragrance without the chewy bits.

      1. gansu girl RE: Halie Mar 24, 2008 04:47 PM

        I agree w/Seldomsated. I'd highly recommend you get a Microplane zester - the zest will be so fine that you shouldn't even be able to detect it in your baked goods. It adds such a nice bright flavor!

        1. k
          Kelli2006 RE: Halie Mar 24, 2008 06:34 PM

          You can substitute lemon extract if you find the mouth feel of zest to be objectionable. I tend to dice zest so you cannot detect it, but a micro-plane is also very effective.

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