Thanks for the recommendations! But I need some help. I used the all occasion downy yellow cake recipe. I’ve used that recipe many, many times and it’s one of my favorites. I thought that would be a great one to put the lemon flavor into, but it did something weird to the cake and I don’t know how to make it work. I didn’t have any lemon oil, so I used lemon extract and lemon rind (grated with a microplane). I made the batter the same way I have every other time (followed the directions completely, and measured my ingredients by weight), except I used 1 1/2 tsp vanilla and 1 tsp lemon extract (which was alcohol with lemon oil) and the zest of one lemon mixed in with the egg yolks. The batter looked fine, but when I baked it, it fell in the center and had a rougher texture than normal. When the first batch did that, I tried it again, double checking to make sure I was doing everything perfectly and using rose nails in the center of the pans. Same result on the second batch. What did I do wrong? Would lemon extract really make that much of a difference? Like I said, I did everything else exactly the same as I have every other time that has resulted in a beautiful, perfect yellow cake. Is there a way to make this yellow cake a lemon cake, or do I just need to go with a different recipe entirely?