Citrus always adds an uplifting taste to baked goods. But did you know that citrus in baking adds more than a zesty flavor to your muffins and cakes? Recipe below.
Citrus helps to improve the rising (leavening) of your baked goods. It is considered an acid (citric acid) and when combined with baking powder it creates a chemical reaction. This reaction creates carbon dioxide gas bubbles which in turn helps improve the rising of a baked good. It can also act as a substitute for vegan baking for eggs and buttermilk.
What is your favorite citrus cake or muffin? Kindly let us know in the comments.
What Is Lemon Extract?
Pure lemon extract is a lemon-flavored liquid made by soaking lemon peels in alcohol or oil. Doing this keeps the lemon flavor without a lot of bitterness or acidic properties. Since lemon extract has an alcohol base, its acid content is relatively low. This defeats the purpose of adding lemon juice to your baked goods resulting in the desired carbon dioxide gas bubbles that will give your baked goods fluffiness. Recently I made a lemon muffin recipe that used lemon extract. The muffins ended up in the trash because they were like eating a brick. If you want that strong lemon flavor, I recommend using the juice and lemon zest.