I’m so glad it worked out. Lemon juice in baked goods can get very sticky if you have left over and need to store them. If you place them in an airtight container, they will get very sticky. Lemon extract is one of my favorites 🙂

I did try it because I was i a bind and it was amazing. I also added about a tablespoon of lemon zest. With the butter cream it was a perfect balance. But I will be getting the extract and keep it on hand.

Lemon extract is not the same as lemon juice. Lemon extract is readily available at most grocery stores and well worth getting for any lemon baked item. The amount of adjustment needed in flavor from real lemons to substitute would effect the consistency of the batter and frosting and I wouldn’t recommend it, you results would would not be what my results were and the taste would be completely different. You can try it and add some sugar with the lemons, but like I said it will effect the consistency as well as taste.