Lemon extract is a delicious addition to pound cakes and many other baked goods, but it can be a bit on the pricey side. Learn how to make your own, and you’ll never have to settle for the imitation stuff. Here’s how:
How to Make Lemon Extract
Prep Time: 5 minutes
What You Need:
Vodka (the cheapest bottle you can find)
(2) small, organic lemons (or one large lemon)
A vegetable peeler
A pint canning jar
Brown glass bottles
What You Do:
Zest your lemons. You want the outer peel, but as little of the white pith as possible.
Stick your lemon zest in the bottom of a canning jar, and pour a cup of vodka over top of it. Make sure the zest is fully submerged.
Screw the lid on the jar, and store in a cool, dry place for at least two weeks (longer is even better).
Transfer your finished lemon extract (minus the zest) to brown glass bottles. The dark glass will maximize the shelf life of your extract.
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- Stick with organic lemons, since you’ll be using the peel
- Prefer to use alcohol-free extracts? Just replace the vodka with three parts food-grade liquid glycerin and one part water
- Homemade lemon extract makes a great gift. Make an extra batch (or several) to share with your friends and family
- Save the brown bottles from store-bought extracts, and refill them with your own extracts
- You can also make your own orange, peppermint and vanilla extract
- (2) small organic lemons, or (1) large lemon
- 1 cup vodka
- Zest lemons. Try not to include the pith; it's bitter.
- Place zests in a jar, and cover with vodka.
- Screw the lid on the jar, and store in a cool, dark place for at least two weeks (longer is even better).
- Transfer your finished lemon extract (minus the zest) to brown glass bottles.
- Make non-alcoholic extract, by swapping out the vodka called for with three parts food-grade liquid glycerin and one part water.