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Old 07-05-2006, 02:04 PM   #1
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No Lemon Flavor

When I bake a bread or muffins that I want flavored with a little lemon I always fail. Today I baked a Zucchini/Lemon bread and some muffins and when they were done I could not taste any lemon. In my recipe I used the juice of 3 lemons and the rind of the same 3 lemons. What m I doing wrong. What I did do was replace some of the liquid with the lemon juice. Can anybody help me?

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Old 07-05-2006, 02:09 PM   #2
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Try some lemon extract.
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Old 07-05-2006, 02:26 PM   #3
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Or some Boyjian Lemon Oil. That'll knock your sox off!
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Old 07-05-2006, 03:41 PM   #4
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Thank you for the link jennyema!!! Yes, the lemon oil is very strong and you only want to use it sparingly.
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Old 07-05-2006, 03:50 PM   #5
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Perhaps a little candied lemon peel might help, you can grind it up in a food processor so that it doens't create unwanted chunks in your recipe before adding it to the mixing bowl. If you were encountering this issue with orange flavouring I would suggest orange blossom water, but that won't likely help you here
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Old 07-05-2006, 05:04 PM   #6
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Another thing you could do is to include more lemon zest because it's the oils in the zest that will add more flavor than the juice. What are the proportions of the recipe you are using?
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Old 07-06-2006, 07:39 AM   #7
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Quote:
Originally Posted by Andy M.
Try some lemon extract.

When using extracts when they are baked doesn't the alcohol and flavoring bake out?
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Old 07-06-2006, 07:40 AM   #8
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Quote:
Originally Posted by ironchef
Another thing you could do is to include more lemon zest because it's the oils in the zest that will add more flavor than the juice. What are the proportions of the recipe you are using?
I used the zest from 3 lemons along with all their juice to 6 cups of flour etc. I made a double batch of Zucchini/Lemon Bread.
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Old 07-06-2006, 09:13 AM   #9
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Quote:
Originally Posted by goodgiver
When using extracts when they are baked doesn't the alcohol and flavoring bake out?

The alcohol may bake out, but the flavor remains.
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Old 07-06-2006, 10:10 AM   #10
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Quality of lemon is also important. Can you get any from Sicily (they are big like oranges with chunky rinds) ? They are always must for our dessert recipe that calls for lemons.
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