Lemon Substitution

Can lemon extract be used in place of fresh zest?

Lemon extract is an oil derived from lemon peel; the oil is mixed with alcohol and water before packaging. Manufacturers claim that lemon extract can be substituted for an equal amount of freshly grated zest. To put this to the test, we made a batch of lemon sugar cookies and a lemon blueberry coffee cake with lemon extract and fresh zest. Every single taster thought that the cookies made with extract had “strong, medicinal lemon flavor,” while those made with fresh zest had “mellow yet refined” lemon flavor. When it came to the coffee cake, however, most tasters didn’t notice any difference in lemon flavor between the two samples. So when preparing baked goods that showcase lemon as the main flavor, stick with fresh zest. But for baked goods in which lemon is used for background flavor, substituting extract in a pinch is fine.