Okay, so I wanted to bake a cake today, but I wanted to give it a little extra something, a little zing. I decided lemon extract would be perfect. But then I thought, “How much of this stuff do I actually use?” I didn’t want to ruin the whole cake by making it taste like I was sucking on a lemon.
Experiment Time!
First, I grabbed my trusty box of cake mix – just a regular yellow cake. I figured that would be a good blank canvas for the lemon flavor. Then, I prepared the batter per the box instructions, you know, eggs, oil, water, the usual.
Now, the fun part! I decided I started with a standard amount. I measured out one teaspoon of lemon extract and dumped that into the batter.
After adding, I gave the batter a good stir, making sure the extract was mixed in evenly. I didn’t want any surprise pockets of super-lemon-ness.
The Taste Test
Before baking, I always do a little taste test. I know, raw batter isn’t the best, but you gotta get a sense of the flavor, right? I took a tiny lick. Hmm, it was lemony, but not overpowering. I felt like it could use a bit more, but I was cautious.
I decided I added another 1/2 teaspoon. And then I Stirred it, and taste it again, Perfect!
Baking and Final Result!
I poured the batter into my cake pan and baked it according to the box directions. The whole kitchen started to smell amazing – like a sunny lemon grove!
Once it was done and cooled, I finally got to try the finished product. The lemon flavor was definitely there, but it was nice and subtle. It complemented the cake perfectly, instead of smacking you in the face. Using one and half teaspoons for the whole cake mix was a great adding, I’ll definitely do it again!
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