Replace 1 teaspoon lemon juice with 1/2 teaspoon vinegar. When souring milk for buttermilk, white vinegar swaps 1:1. For zest, use 1/2 teaspoon lemon extract per teaspoon.
Ratios from university extension services and King Arthur Baking. Checked .
Lemon juice substitutes, best first
- For 1 tsp lemon juice1/2 tsp vinegarBest for: baking, dressings, marinades
Utah State, NMSU, Mississippi State, Colorado State. Illinois lists 1:1.
- For 1 Tbsp lemon juice (in buttermilk)1 Tbsp white vinegarBest for: soured milk for baking
Nebraska, Utah State, Purdue.
- For 1 tsp lemon zest1/2 tsp lemon extractBest for: baking
UC Cooperative Extension.
Why the swaps work
Lemon juice adds acid (and lemon flavor); vinegar is a stronger acid, which is why charts use about half as much.
Questions people ask
How much juice is in one lemon?
About 2-3 Tbsp (NMSU); Utah State gives 1-3 Tbsp.
Can I use vinegar instead of lemon juice in baking?
Yes: about 1/2 tsp vinegar per 1 tsp lemon juice, or 1:1 when souring milk.
Sources
- Ingredient Substitution, FN 255 (Utah State University Extension)
- In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)
- Ingredient Substitutions and Equivalents, P1690 (Mississippi State University Extension)
- Ingredient Substitutions, Fact Sheet 9.329 (Colorado State University Extension)
- Cooking Substitution Guide (University of Illinois Extension)
- Ingredient Substitutions (Nebraska Extension, UNL)
- Ingredient Substitution (UC Cooperative Extension, UC ANR)