Lemon Juice Aid 2, Cost Convenience Concentration

Previously in "Lemon Juice Aid 1, Let There Be Cake!", I wrote about the cake that I used lemon juice in yellow cake mix and vanilla frosting. This article addresses four lemon-flavor types—fresh-lemon juice, bottled lemon juice, lemon extract, and Kool-Aid.

Lemon Juice Cost/Convenience Considerations for Bottled, Fresh-squeezed

I probably have bought fresh lemons in the distant past, but don't remember when. I'm disinclined to deal with getting real ones, washing them, squeezing them, and measuring for juice amount. The pricing and convenience (less labor) of bottled juice appeals to me. However, I was curious about lemon juice yield in lemons.

"How Much Juice is in a Lemon? Get Easy Conversions for Your Recipe!" helps you determine number of lemons for amount of juice. Frinstance, "You need 4 medium lemons or 3 large lemons to get 1/2 cup of juice (4 ounces)." For visualization, "Here’s What 1 Pound of Lemons Looks Like" states "One pound of lemons is about four average-sized lemons, with average being a lemon you almost completely cover when holding it in your hand."

My supermarket lists single lemons for 49 cents each, and a 2-lb bag for $2.97. No listing for Realemon juice, but Target does—15 oz for $2.19.

Rough guess for cost of 4 oz portion of lemon juice (2 oz for cake modification, 2 oz for frosting modification):

• Lemons, $1.50 to $2. (You do get free zest.)
• Realemon juice from Target, ~60¢

Not making price comparisons from Amazon, as most are listed for large volume purchasing.

Concentrated Lemon Flavorings

I had run across info about lemon extract, which has concentrated lemon flavor. Having an additional extract bottle in the pantry doesn't appeal to me. Also, I'm not wild about considering dilution adjustments. Juice just seems less fussy. Amazon price listings took my breath away.

"Can Lemon Extract Be Used in Place of Lemon Juice?" info informs of the differences and cautions between lemon juice and extract:

Since lemon extract is much more concentrated in flavor than lemon juice, use only half as much lemon extract and add back in the rest of the liquid in the form of water. … in baked goods that use baking soda as the leavening agent, lemon extract won't provide the necessary acid that lemon juice does. … Never use lemon extract as a substitute for lemon juice in a beverage like lemonade or a lemon daiquiri because the sweetness and tartness will taste "off" and won't work properly.

Lemon essence and essential lemon oil are additional items that are concentrates. "Difference Between Lemon Essence and Lemon Extract" contrasts essence and extract, includes summary table. "How Do You Replace Extracts and Flavorings with Essential Oils?" provides usage for "essential oils, not to be confused with "essence" from the above wiki link's reference to "essence".

Lemonade Kool-Aid Powder

I have not yet tried unsweetened lemonade Kool-Aid powder for making cakes or pies, but I am intrigued. Each packet costs about a quarter, takes up very little room, and not perishable. "Kool-Aid Cake or Cupcake Recipe" looks uncomplicated—one packet for the cake, and one packet for the frosting.

As for lemon flavor pie, two recipes are nearly identical for ingredients (only four) and simple recipe instructions—"No Bake Lemonade Pie" and "Kool-Aid® Pie". Although the allrecipes version advises for various flavors, several commenters especially praise the lemon flavor pie.

Lemon Poppyseed Mini-cupcakes

My recipe calls for following the instructions for boxed lemon cake mix and adding two tablespoons of poppy seeds. Box mixes usually omit information about mini-cupcakes, which are about 1/3 the volume of regular cupcakes (2 1/2 x 1 1/4). The mini-cupcake size is 1 3/4 x 1. This article includes also includes mini-cupcake baking times, yields, and paper liner vs. oil vs. oil/flour methods.

Regular cupcake vs. mini-cupcake

Cake mix boxes usually indicate the yield to be 24 cupcakes. I have encountered recipes that hedge and claim 24 to 30 cupcakes. I have seen recipes claim that a box cake mix should yield 60 mini-cupcakes. My yield was 77, using the recommendation of slightly rounded tablespoon of batter for each pan well. Suggested baking times for regular cupcakes had a range of 15 to 20 minutes for the low end, and 22 to 27 minutes for the high end. If baking mini-cupcakes, use the regular cupcake baking time, but reduce it by maybe 25%. My batches came out fine at 13 to 14 minutes. As for oven temperature, from gleaning various recipes, 350° seems to be common.

Note: For a serving size between regular cupcake and mini-cupcake, cut each cupcake in half. Hypothetical yields per box cake mix batch can be 24 (regular cupcakes), 48 (regular cupcakes cut in half), and 60 (mini-cupcakes).

Paper liner vs. spray-on oil vs. oil/flour spray

In past experiences of using paper liners, it seemed like the paper did not cleanly separate from baked cupcakes without maybe 10% of the cake sticking to the paper. I don't know if the detachment problems were because of the cupcakes being regular size, or because of the cake mix formulation being from pre-pudding eras.

I was pleased that the paper peeled away from the mini-cupcake neatly. The method that yielded the least satisfying results was using spray oil with flour in it. The dispensing was not as easy as with using spray oil. The oil and flour spray method left a thin layer of baked cake inside the wells, and more than with using spray oil.

My pixstrip shows four sections:

1. Implements
2. Ingredients
3. Paper liners, oil spray, oil/flour spray
4. Baked mini-cupcakes

Implements

• mixer
• medium-large mixing bowl
• rubber spatula(s)
• measuring spoon
• measuring cup(s)
• mini-muffin pans (Use different size pans if desired, following baking time suggestions on the cake mix box.)
• cooling rack for done mini-cupcakes
• paper liners, spray oil, or spray oil/flour (Using paper liners yielded the best results for me.)
  Note: Greasing the bottoms of the wells is another batter lining method.

Batter ingredients

• 1 box lemon cake mix (~18 oz.)
• eggs, number as listed on cake mix box
• oil, amount as listed on cake mix box
• water, amount as listed on cake mix box
• 2 T poppy seeds

General instructions for all cake pan sizes (Have the cake mix box handy!)

1. Prepare the cake batter according to cake mix box instructions.
2. Fold in the poppy seeds.
3. Prepare baking pans by using paper liners, spray oil, or spray oil/flour.
4. Pour batter into the baking pan(s) of your choice.
5. Bake as recommended; however, if baking mini-muffins, reduce time by 25%. (Mine came out fine between 13 and 14 minutes.)
6. Test cake for doneness. If done, remove pan(s) from the oven.
7. Transfer cakes (or mini-muffins) onto cooling rack.

Calories and additional information

Total calories for the ingredients I used, the cake mix brand and flavor being the biggest variable, the calories totaled 2900, give or take a few. Dividing the number by my yield of 77 mini-cupcakes comes out to ~38 calories each. YMMV, depending on cake mix brand, egg sizes, and recipe that you use. Also, adding icing or frosting will increase the calories.

Note: The container of the poppy seeds that I bought recommended yellow cake mix and 1 tablespoon of lemon extract for another version of lemon poppyseed cake. I myself advocate minimal ingredients—lemon cake mix instead of yellow cake mix and lemon extract. If someone wants to try the alternate recipe, I would be interested in the contrast results.

Related: "Revisiting Lemon Poppyseed Mini-cupcakes" article | video