Cake recipe help, Please?

I'm making a lemon pound cake and I normally use real lemons(they seem to be scarce where I am), however I only have a few real lemons. Could I use the real lemon brand stuff in the bottle(you know the stuff that tastes like the real thing) in addition to the real lemons? Would it add more of a lemon flavor? Please help me! I was asked today to make my mom's friend my lemon pound cake and I don't want this cake to be a flop. Help please! thanksCake recipe help, Please?
Bottled is just fine to use. In fact the lemon flavor %26amp; acidity in bottled juice is more consistent than using real lemons. I prefer the bottle with some zest from a fresh lemon in most recipes. Plus lemons are very expensive where I live.Cake recipe help, Please?
You can use the bottled lemon juice in place of the real lemon juice. It may not have quite the same lemony flavor as if you used real lemons. If you want to be sure you have a good strong lemon flavor, maybe add a little more lemon juice than the recipe calls for (maybe an extra teaspoon or so). Not too much, though, or else you'll have to compensate for that by adding a little more dry ingredients.
The juice in the bottle is actually real lemon juice, so it will work the same. However, if you want to make sure it tastes nice and lemony, add a bit of lemon extract (you can get it where you find vanilla extract). It's gorgeous! Makes lemon cakes/cookies/etc taste especially yummy.
You can sure use it, but be careful you don't add too much so there is an overpowering lemon flavour
I can't tell you which you will prefer, i always use the real lemon brand. I dont' find much of a difference. Good Luck!
sorry i dont know
It would be easier if I could see your recipe. I am giving you another one so you can compare them. Good Luck





Double Lemon Poppy Seed Bundt Cake


1/4 cup poppy seeds


1 1/2 cups whole-wheat pastry flour


1 cup all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/teaspoon salt


1 cup buttermilk


1/4 cup canola oil


1 teaspoon vanilla extract


2 tablespoons freshly grated lemon zest


2 tablespoons lemon juice


2 large eggs, at room temperature


2 large egg whites, at room temperature


1/4 cups sugar





LEMON GLAZE


3/4 cup confectioners' sugar, plus more for dusting


3 tablespoons lemon juice


1 tablespoon water





1. Preheat oven to 350*F. Coat a 10-inch (12-cup) Bundt pan preferably


nonstick, with cooking spray and dust with flour (or use cooking spray with


flour).





2. Toast poppy seeds in a small dry skillet over med. heat, stirring


constantly, until fragrant, 3 to 4 minutes. Transfer plate to a plate to


cool.





3.Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda,


salt and the poppy seeds in a medium bowl.Combine buttermilk, oil, vanilla,


lemon zest, and lemon juice in a glass measuring cup.





4. Beat eggs, egg whites and sugar in a large bowl with electric mixer on


high speed until thickened and pale, about 5 minutes.





5. With a rubber spatula, fold the dry ingredients into the egg mixture a


third at a time, alternating


with 2 additions of the buttermilk mixture. Scrape the batter into the


prepared pan, spreading evenly.





6. Bake the cake until the top springs back when touched lightly and a toot


pick inserted in the center comes out clean, 35 to 40 minutes. Let cool in


the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out


onto the rack.





7. Meanwhile, prepare glaze: Sift 3/4 cup confectioners' sugar into a small


bowl; mix with lemon juice and water to create a thin glaze. Using a skewer,


poke 1-inch-deep holes allover the cake. Using a pastry brush, coat the warm


cake with the glaze. Let cool completely, about 2 hours. To serve, set the


cake on a serving plate and dust with confectioners' sugar.














Lemon Cream Cheese Pound Cake


3 cups granulated sugar


1 1/4 cups butter, softened


8 ounces cream cheese, softened


1 tablespoon lemon juice


2 teaspoons vanilla extract


1 teaspoon lemon extract


1/2 teaspoon orange extract


1/8 teaspoon salt


6 eggs


3 cups cake flour





Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread batter into a greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 1/2 hours, or until golden brown. Cool 10 minutes. Remove from pan and cool completely.





Glaze


1 cup confectioners' sugar


1 tablespoon butter, softened


2 teaspoons grated lemon peel


2 to 3 tablespoons lemon juice





Mix all ingredients until smooth. Spread glaze over cooled cake, allowing some to drizzle down sides