Food Talk And Fabulous Finds - Need a little help with a cake recipe

Every Sunday my MIL comes for dinner and I always make something really yummy, whatever we're in the mood for (Sunday dinner is my one meal a week where I eat what I want and as much as I want). I also make dessert. I have a recipe from my Light & Tasty magazine that I'd like to make for this Sunday, Lemon Meringue Cake. However, one of the ingredients, of course, is 1-1/2 tsp. grated lemon peel. I don't have any lemons and doubt I'll make it to the store to get some because my son is sick and I'm housebound this weekend.

So what I'm going to have to do is use lemon extract in place of the lemon peel, but what I'm wondering is how much I should use. Would 1 tsp. be enough to flavor the whole cake? Or should I use more?

Thanks to anyone that can help :high:

according to me if the lemon flavour is concentrated a tablespoon is even too much...
the only thing you can do is add the flavour little by little and try it every time...

That's what I did, hon, thank you :)