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lemon pound cake to vanilla pound cake

13 years ago

I'd like to use a lemon pound cake recipe to make a vanilla flavored pound cake. The original recipe calls for 2 tablespoons of lemon juice and two tablespoons of lemon zest. It also contains 1.5 teaspoons of vanilla extract.

If I omit the lemon juice and zest, do I need to add two tablespoons of another liquid to the recipe? Also, should I increase the amount of vanilla extract in the recipe?

The recipe makes a 9 x 5 loaf cake.

Any suggestions are appreciated.

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Comments (4)

lindac
13 years ago
I would add 2 T of milk to sub for the 2 T of lemon juice....or water.
But the question of the vanilla depends on what kind of vanilla you are using....really good pure vanilla extract...you should be fine with 1 1/2 tsps....but who ever heard of too vanilla'ey? not me.
Perhaps 2 teaspoons would be good!
Linda C
lisamaria
Original Author
13 years ago
Thank you, Lindac!

I will do exactly as you say.

Lisamaria
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lisamaria
Original Author
13 years ago
Thank you again for your help, Linda C. I substituted milk for the lemon juice and increased the vanilla to 2 teaspoons. The cake turned out just fine!

Lisamaria
cynic
13 years ago
I was going to say that I always put more vanilla in than suggested. I like a lot - some don't. And I learned decades ago that imitation doesn't even go into my grocery cart!

Although I would also try mixing a little (or a lot) of almond extract into that recipe. Almond and vanilla compliment each other quite well IMO.

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