Calling All Bakers!

[dizzy1]

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!

[Brock]

I am not a good baker by improving with the fact I am in isolation.
I would try the Lemon Syrup

[Princess Alison]

You could treat it as an experiment and do both and see which works best?

[Gryff]

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

[dizzy1]

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

[Princess Alison]

Originally Posted by dizzy1

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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Sounds like a good plan- let us know how it tastes

[Joshie1]

You probably don’t have any but one to note for the future - I sometimes use lemon curd to flavour mine.

[dizzy1]

No lemon curd unfortunately, but I usually use that the sandwich the sponges together. Lovely!

[llamala]

I have lemons but no flour, any suggestions what to do with them?

[Abbysmum]

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.