5 Best Lemon Extract Substitutes to Use for Baking

Citrus juice, such as freshly squeezed lemon, orange or lime juice can be used in place of lemon extract in many recipes. It’s similar to the flavor of lemon extract, but it’s much less concentrated and very acidic. Before reaching for the nearest lemon, it’s important to consider what you’re making. Citrus juice is a great swap in things like dressings or marinades when the added acid won’t change the dish. But if you’re making a dairy-based batter or custard, fold in the juice at the end, not directly into the dairy—otherwise the acid may curdle the dairy. No matter what you’re making, plan on using about 2 tablespoons citrus juice for every 1 teaspoon of lemon extract called for in the recipe. (If you're making a baked good, you may want to reduce the other liquids in the batter by a little less than 2 tablespoons to compensate.)

Citrus zest, like juice, is a great substitute for lemon extract. It’s similar in concentration of flavor, but it’s not as acidic or watery as citrus juice so it won’t curdle dairy or change the consistency of baked goods. Use a Microplane to grate citrus zest if you have one—the graters have tiny teeth and are great at removing zest. Avoid the pith (the white layer under the skin)—you don’t want to give your dish a bitter flavor by accidentally adding it. Start with an equal amount of citrus zest in place of the lemon extract called for in the recipe, then add more zest if the flavor needs a boost.

Other flavored extracts won't give you that signature lemon zing, but they can add great flavor to baked goods if you don't have lemon extract on hand. Orange extract is a good swap if you want to stick with citrus flavors, but vanilla or almond extract will work, too (as long as the flavors complement your dish). Use an equal amount of the alternative extract in place of the lemon extract called for in the recipe.

Limoncello is a delicious Italian lemon-flavored liqueur that is often made by soaking lemon peels in alcohol. Because it is so citrus-forward in flavor, it’s a great substitute for lemon extract. Use 1 or 2 tablespoons of limoncello or other citrus-flavored liqueur for every 1 teaspoon of lemon extract called for in a recipe. If you don’t have limoncello, you can use another liqueur like almond-flavored Amaretto or raspberry-flavored Chambord—the flavor will be different, but if it complements the dish, feel free to make the swap. As is the case with using lemon juice, you may want to reduce the other liquids in your dish to compensate.

Before you even think of using essential oil in place of lemon extract, first check the label to make sure that it’s food safe. If it is (many are!), start by substituting 1/8 teaspoon of essential oil for every 1 teaspoon of lemon extract, then add more, 1 drop at a time, until you reach the right level of lemon.