In article >,
"Steve B" > wrote:

> "Steve Pope" > wrote
>
> > Of course we served it with fresh lemon. However, it is
> > not the same as including lemon extract in the batter, which
> > so far has received high marks from everyone.
> >
> > Steve
>
> Hmmmmmm. Lemon extract in the batter. Sounds interesting, and tangy. I
> would have never thought of that in a million years. What, exactly is lemon
> extract? A powder? Liquid? Where do I get some? Sounds like it would be
> useful in a lot of things.

Here's a source and some info:

http://www.penzeys.com/cgi-bin/penze...onextract.html

I would guess that it would be in the grocery store, either with the
spices or the baking supplies.

--
Dan Abel
Petaluma, California USA