I found online that I can sub 1 tsp of lemon zest with 2 Tbsp of lemon juice, but I need 2 Tbsp of lemon zest for a cake. According to this, I would be adding ...ahem... 12 Tbsp of lemon juice, plus the 4 Tbsp of lemon juice it already calls for.
This is a g-f lemon cake recipe I've never tried before, so I'm not sure what to do. Surely I shouldn't add THAT much liquid...
It's sad, I have some lemons, but they're all too old to use.
But I do have some fresh limes and oranges.
My 19 mos old son will be eating this at a birthday party, so I don't want this to be too weird of a flavor.
If I don't add ANY lemon, and I increase the 2 tsp of vanilla to more, would that just make it a vanilla cake? I would be fine with that. Thanks!!!