I also
used lemon juice instead of lime juice and didn't measure it - just threw it in.
Do
NOT use lemon juice from a bottle, it tastes completely different than fresh.
You could
also use lemon juice instead of the vinegar or baking powder to replace both (though baking powders may contain gluten / corn).
One thing I will be doing the next time I bake these is
using lemon extract in place of vanilla.
I didn't have any oranges with the last batch I made
so used a lemon instead and they were equally as good.
Store in the fridge
if using lemon juice or tea base, or at room temperature if you aren't.
We like to keep a spring theme by
using lemon cake and frosting, but you can use any flavor of cake and frosting you'd like.
I like to keep a spring theme
by using lemon cake and frosting, but you can use any flavor of cake and frosting you'd like.
I usually
use lemon balm since it is growing everywhere we have water.
It
only uses lemon zest, so if you're after an extra shot of lemon flavor I would add in a little juice too.
In a small bowl, juice two lemons and place 2
used lemon halves in cavity of chicken along with the whole garlic cloves.
Use lemon at night (or at least twelve hours before sun exposure), or don't use more than a 2 % concentration.
I plan to
start using lemon / baking soda (brush) but wanted to know if there was something else I can do to help.
I did read one
person used lemon - lime soda, and I do have some of that... Please help?
Even beyond the kitchen we've been
using our lemons added to floral displays, decor around the kitchen and sharing them with everyone who is willing to take some off our hands.
Before I even got to the part about
using lemon hummus, I was already thinking that would be perfect!
If you make it again, try taking out the thyme and
using lemon zest & juice instead.
I'd use no more than about 2 or 3 teaspoons lemon juice and
use lemon extract for the rest of the lemon flavor.