12 Lemon Powder Substitutes

Lemon powder is a versatile ingredient used to add bright, citrusy lemon flavor to drinks, baked goods, marinades, and more. However, you may not always have it on hand when a recipe calls for it. Thankfully, there are several effective substitutes for lemon powder.

Lemon Powder Substitutes

Many lemon powder substitutes can be used in a 1:1 ratio. However, highly concentrated or potent ingredients like lemon extract may need to be adjusted. Test a small amount first before adding your substitute to the full recipe.

Why Use Lemon Powder?

Lemon powder, also called lemon juice powder, is made from dehydrated lemon juice concentrate. It provides an intense lemon flavor that lasts longer than fresh lemon juice since all the water is removed.

Using lemon powder offers certain advantages:

  • Concentrated flavor: Just a small amount imparts bright, tangy lemon taste.
  • Shelf-stable: Keeps for over a year when stored properly in an airtight container.
  • Easy to use: Mixes instantly with liquids unlike zest.
  • Versatile: Flavors baked goods, dressings, dips, marinades, and more.

Fresh lemons can go bad quickly. Lemon powder eliminates waste while letting you add lemon taste whenever needed. Keep reading for substitutes to use when you've run out.

Key Takeaway: Lemon powder provides concentrated tangy lemon flavor with the convenience of a shelf-stable product that mixes easily into recipes.

Best Substitutes for Lemon Powder

Lemon Juice

Freshly squeezed lemon juice is the most direct substitute for lemon powder. It provides the same authentic, tart lemon flavor.

However, lemon juice contains a lot of liquid. Use half the amount of juice as powder called for. For example, replace 1 teaspoon powder with 1⁄2 teaspoon juice.

Reduce other liquids in the recipe if needed to prevent thinning out the texture. Lemon juice works in anything from dressings to marinades to baked goods.

Lime Juice

Like lemons, limes offer bright citrusy acidity. Lime juice makes an excellent substitute for lemon powder and can be swapped in a 1:1 ratio.

The flavor is slightly different, but lime juice gives a similar tangy bite. Use in salad dressings, marinades, dips, and sauces.

Lemon Zest

Freshly grated lemon zest provides concentrated lemon oil and flavor. For baking recipes like cakes and cookies, add the same amount of finely minced zest as the lemon powder called for.

Since zest is dry, you likely won't have to adjust the recipe's liquid content. Lemon zest works beautifully in sweets as well as salad dressings and marinades.

Lime Zest

Just like lemon zest, finely grated lime zest offers concentrated lime flavor and citrus oil without extra liquid.

Replace lemon powder with an equal amount of lime zest in recipes like ceviche, marinades for meats, or citrusy baked goods. Its bright acidity closely mimics lemon powder.

Lemon Extract

Lemon extract provides intense lemon flavor thanks to the lemon oil and alcohol used to make it. Because it's potent, use half the amount of extract as lemon powder called for.

For example, use 1⁄4 teaspoon extract to replace 1⁄2 teaspoon powder. Lemon extract works well in baked goods, frostings, and custards.


Vinegars like distilled white vinegar, champagne vinegar, and rice vinegar deliver tart, acidic flavors like lemon powder.

For salad dressings, marinades, and pickling recipes, replace the lemon powder with an equal amount of vinegar. White wine vinegar adds a nice subtle fruitiness.

Citric Acid

Citric acid naturally occurs in citrus fruits. Use this tart, acidic powder to replace lemon powder in canning recipes, jams, jellies, and preserves needing acidity for gelling.

Substitute an equal 1:1 ratio. Citric acid works well in baked goods too. Add baking soda to help it rise.

Lemon Curd

Lemon curd is a rich, sweet-tart spread made from lemon juice, butter, and eggs. Its bright flavor makes it an ideal swap for lemon powder in fillings, frostings, glazes, and more.

Use a 1:1 ratio, but you may need to thin it out since lemon curd contains butter.

Lemon Soda or Juice Drink Concentrate

Reconstituted lemon soda or frozen juice concentrate offers easy lemon flavor. Dissolve 1 teaspoon powdered concentrate in 1 tablespoon water.

Use this concentrated lemon liquid to replace lemon powder in marinades, dressings, and glazes.

Dried Lemon Peel

Dried lemon peel is tart and flavorful. For baking, use an equal amount as the powder or add more to taste.

It works in anything from cookies to cakes to salad dressings. Just rehydrate in liquid before using.

Lemon-Flavored Herbs

Herbs like lemon thyme, lemon verbena, or lemon balm provide a nice herbal lemon taste. Use twice the amount of fresh herbs as powder.

Chop finely before adding to marinades, salad dressings, sauces, and baked goods. Dried herbs can be used in a 1:1 ratio.

Sumac Spice

Sumac is a tart, fruity spice used in Mediterranean and Middle Eastern cooking. Its tangy lemon-like flavor makes it a great lemon powder substitute.

Use an equal 1:1 amount in marinades for meats, salad dressings, rice dishes, and more. Just remember sumac has its own unique flavor.

Key Takeaway: Effective lemon powder substitutes include other citrus juices and zests, vinegars, citric acid, lemon-flavored herbs and spices, and dried lemon peel.

How to Make Lemon Powder

You can also make your own lemon powder at home using just two ingredients:


  • 3 lemons, washed
  • 1/2 cup white sugar


  1. Finely grate the zest from the lemons. Avoid grating into the bitter white pith underneath.
  2. Mix the grated zest with the sugar. Spread out evenly on a parchment paper-lined baking sheet.
  3. Allow to sit for 2-3 days at room temperature to dry out. Stir periodically to prevent clumping.
  4. Once completely dried, transfer to a spice grinder or blender. Pulse to create a fine powder.
  5. Store the homemade lemon powder in an airtight container for up to 1 year.

Now you can enjoy bright lemon flavor whenever you need it! This DIY powder also makes a great gift.

Key Takeaway: Make your own lemon powder by drying fresh lemon zest mixed with sugar, then grinding it into a fine powder.

How to Substitute Lemon Powder in Recipes

When using lemon powder substitutes, keep these tips in mind:

  • Test a small amount first, then adjust to taste if needed.
  • Reduce other liquids if swapping for very wet ingredients like lemon juice.
  • For potent flavors like extract, use less than the lemon powder amount.
  • Rehydrate dried ingredients like citrus peel or herbs in liquid before using.
  • Combine spices like sumac with black pepper to mimic lemon pepper.

Key Takeaway: Always taste test substitutions and adjust recipes as needed to account for moisture content, flavor intensity differences, and more.


What is the best lemon powder substitute?

For most recipes, freshly squeezed lemon or lime juice provide the closest match. Lemon or lime zest also offer great flavor.

Can I substitute lemon juice for lemon powder?

Yes, use about half the amount of lemon juice as powder. Reduce other liquids if needed.

Is lemon extract a good substitute for lemon powder?

It provides very concentrated lemon flavor, so use half the amount of extract as powder called for.

Can I use vinegar instead of lemon powder?

White wine vinegar or rice vinegar work well in dressings and marinades needing acidity. Use a 1:1 ratio.

What can I use if I don't have lemon powder or lemons?

Limes, citric acid, sumac, and dried lemon peel also provide tart, tangy lemon-like flavors.


Lemon powder is a handy ingredient to keep stocked for its bright, versatile flavor. Thankfully, common items like lemon juice, lime juice, vinegar, and zests can substitute when you've run out.

Test small amounts of substitutions first to ensure you achieve the right lemony taste and texture. With so many options, you can still add zing to recipes without the lemon powder on hand.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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