social

Use Lemon Juice in Recipes?

I want to try the following recipe, but want to know if anyone can tell me what the lemon juice is there for? Does it matter? Should it be fresh or bottled? Any help will be appreciated!

Advertisement

Strawberry Bread

  • 1 cup butter
  • 1-1/2 cup sugar
  • 1 tsp each vanilla, salt, lemon juice
  • 4 eggs
  • 1/2 cup sour cream
  • 1/2 tsp baking soda
  • 3 cups flour
  • 1/2 cup chopped walnuts
  • 1 cup strawberry preserves

Directions

Mix first 5 ingredients. Add eggs one at a time and beat. Mix sour cream and baking soda together and add to mixture. Blend in flour and nuts. Fold in preserves. Pour into greased and floured Bundt pan and bake at 350 F for 35-40 minutes.

By Bonnie

Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!

 

Bronze Post Medal for All Time! 216 Posts
January 6, 20120 found this helpful

It might be there for the taste, though I think such a small amount isn't going to make much, if any, difference. I think the sour cream and the jam itself will greatly overshadow any flavor the lemon juice adds. If you want to try it with the juice, fresh is better, and one lemon costs less than a whole bottle of juice.

Advertisement

Plus the juice has additives you don't need. I would leave it out, myself. By the way, the recipe sounds really yummy!

 

Bronze Feedback Medal for All Time! 138 Feedbacks
January 6, 20120 found this helpful

I agree with the first post, it's probably there to accent the strawberry flavor but 1 tsp. can probably be omitted if you don't have any lemons on hand. Fresh or bottled would not matter. With those ingredients (butter, sugar, eggs, sour cream, preserves) this will turn out like a rich, dense cake. Doesn't sound like bread to me, though it does sound good.

 
January 7, 20120 found this helpful

The lemon juice acts with the baking soda to make the bread rise. You don't want to leave this out. But it doesn't matter whether you use fresh or bottled.

 
January 7, 20120 found this helpful

Thanks to you all. With that info I did a little googling and see that vinegar would work as well, in reacting with the baking soda. Any opinion on using that instead, since it's what I have on hand?

Advertisement

I can't imagine 1 tsp would influence the flavor, either lemon or vinegar, but understand an acid is needed to make it rise.

 

Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!

 
Categories
Food and Recipes Food Tips BakingJanuary 6, 2012
Pages
More
🐰
Easter Ideas!
🌻
Gardening
🍀
St. Patrick's Ideas!
Facebook
Pinterest
YouTube
Instagram
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2024-02-19 13:21:08 in 3 secs. ⛅️️
© 1997-2024 by Cumuli, Inc. All Rights Reserved.
https://www.thriftyfun.com/tf74605242.tip.html