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Old 3 Apr 20, 04:05 PM  
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#1
dizzy1
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Calling All Bakers!

Hi, my baking skills are rusty, but have been put to good use during the lockdown! But - making a lemon cake without lemons? I have lemon juice (bottled), would that be any use in the cake batter instead of lemon zest? If not, could I try a lemon syrup with sugar and lemon juice?
Trying to keep my 12 year old son occupied is becoming a full time job!
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Old 3 Apr 20, 04:28 PM  
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Brock
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I am not a good baker by improving with the fact I am in isolation.
I would try the Lemon Syrup
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Old 3 Apr 20, 04:32 PM  
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Princess Alison
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You could treat it as an experiment and do both and see which works best?
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Old 3 Apr 20, 04:33 PM  
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Gryff
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Make it lemon drizzle cake plain cake and drizzle the lemon syrup over it put some small holes in the top so,it drizzles through as well al la Starbucks style
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Old 3 Apr 20, 04:38 PM  
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dizzy1
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Thanks everyone. I didn't want to experiment blindly, as ingredients are a bit scarce! I think I will try the lemon syrup option x
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Old 3 Apr 20, 04:39 PM  
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Princess Alison
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Originally Posted by dizzy1 View Post
Thanks everyone. I didn't want to experiment blindly, as ingredients are a bit scarce! I think I will try the lemon syrup option x
Sounds like a good plan- let us know how it tastes
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Old 3 Apr 20, 04:59 PM  
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Joshie1
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You probably don’t have any but one to note for the future - I sometimes use lemon curd to flavour mine.
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Old 3 Apr 20, 05:01 PM  
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dizzy1
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No lemon curd unfortunately, but I usually use that the sandwich the sponges together. Lovely!
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Old 3 Apr 20, 05:10 PM  
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llamala
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I have lemons but no flour, any suggestions what to do with them?
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Old 3 Apr 20, 05:38 PM  
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Abbysmum
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I tend to put the zest in the batter but a couple of tsp's of juice should be ok, I wouldn't put the syrup in the batter but drizzle it over the top to make it a lemon drizzle cake.
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