Lemon Juice
Lemon juice weighs 244g per cup. One medium lemon yields about 2-3 tablespoons of juice. Fresh lemon juice has a cleaner, brighter flavor than bottled, which often contains preservatives. In baking, lemon juice activates baking soda, adds tang, and prevents browning in fruit desserts. Bottled lemon juice works fine for cooking but use fresh for lemon curd and lemon bars where the flavor is front and center. Store fresh lemon juice in the refrigerator for up to a week.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.