Can I turn a vanilla cake into lemon cake like this?!

Question: Can I turn a vanilla cake into lemon cake like this?
I found this recipe for a Vanilla Cake:


* 2 cups (475 ml) all-purpose flour
* 1 cup (225 ml) sugar
* 1 cup (225 ml) milk
* 2 teaspoons of baking powder
* 2 tsp (10 ml) of vanilla extract
* 3/4 cup (175 ml) of vegetable oil
* 1 tbsp (15 ml) margarine


* Beat all the ingredients together.
* Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C.) or until cake tests done.

I was wondering if I could substitute the Vanilla for Lemon Juice to make it into a Lemon cake. I would like help from people who actually know. I want to make a homemade cake from scratch but very easy. My mom knows how to make the one where you start with the butter and sugar and then add the eggs one at a time, etc. I don't want to go through all that. Apparently with this recipe (the one above) I just mix everything and bake.

Any help will be greatly appreciated!!!


as a culinary student, yes i do agree that you can make a lemon cake with that recipe. instead of 2 tsp vanilla extract, just use 1/4 tsp and have a good 2 tbsp of fresh lemon juice and 1 tbsp lemon zest :) i just made a lemon cupcake last week with the same recipe :) oh yeah the vegetable is too much a cup or half cup of oil will do. because you have to double the measure of the butter so it will be yummier and moist than an oil.

In fact, keep the vanilla extract and add 1/4 or 1/2 of a teaspoon of fresh lemon zest. If you want more lemon flavor, you can add some juice too. That cake sounds delicious. You can add a lemon frosting to add even MORE lemon flavor or vanilla frosting to balance out the lemon taste.

I love cooking and took cooking class in my first two years of college.

Use some juice, yes, but the best lemon flavor will come from the zest. Usu the juice of a lemon, but grate the zest first (thats's the yellow white), use the zest of a whole lemon. You'll also need to add a teaspoon of baking soda to counter the acid of the lemon.

There's actually lemon extract out there, same place you would find vanilla extract. I think that would be a better way to do it than juice -- you might have an undesirable chemical reaction if you use lemon juice.

Put in lemon rind (grated) and a little lemon juice. Not too much as the consistency will be too sloppy. I always just mix it all together with a mixer. Just beat well.

u t bag it until it pops

Don't leave out the vanilla, I'd say use 1 tsp instead of 2. Don't use lemon juice or lemon extract. The best thing to do is use lemon zest, which is really intensely flavored. The zest of one lemon should be about 2 tbsp, which is perfect for one cake. Zest a lemon, (make sure not to actually zest to the white part, or pith, which is bitter) gather it up, and dump it into the cake batter when you add the vanilla. Make sure it gets mixed well.

For extra lemon zing, make a glaze with powdered sugar, water, and lemon juice. Nom nom nom.

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