I hesitate suggesting the use lemon juice in place of milk. In doing so, you will have to adjust the leavens. Plus, the milk lends so much to the end result. Without it, the cake will probably be drier, not brown as well and not stay as fresh as long. You may try one of the following: 1) 1/4 - 1/2 t. lemon oil 2) 1 - 1/2 t. lemon extract 3) In addition to 1) and 2) add 2-4 t. lemon zest 4) Use lemon curd as a filling in between cake layers 5) Flavor a frosting with lemon curd for an extra zing, too! Good luck in your quest for lemon! Elisabeth@KAF

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