How to Obtain & Use the Egg Emulsifier Lecithin in Cake Recipes

Written by caprice castano
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Obtain & Use the Egg Emulsifier Lecithin in Cake Recipes
Adding lecithin to cake improves the moistness and helps preserve it. (Jupiterimages/Comstock/Getty Images)

Lecithin is a composite yellowish brown fatty material that exists in some plant and animal tissues. As a food product it is an emulsifier, which means it binds fat and water-based materials together. In cake or baked goods, lecithin can add fat content making the recipe more moist, as well as acting as a preservative. Lecithin comes in granules or a liquid, and is also available as a supplement at health-food stores. Usually found in many plant foods like soy or grape seed, most lecithin available is made from plant sources and is therefore suitable for vegan or vegetarian diets.

Skill level:
Moderately Easy

Other People Are Reading


  1. 1

    Check the health-food aisle at your grocer for granular or liquid lecithin. Liquid lecithin should be refrigerated or it will go rancid in a short time. Granular lecithin can be mixed with water when used in the recipes to turn it to liquid form.

  2. 2

    Contact a health food store for lecithin if your grocery does not carry it. Lecithin is a commonly sold product.

  3. 3

    Add 1 tbsp to 2 tbsp of lecithin to your cake recipe and reduce the fat by the same amount. For example, if the recipe calls for vegetable oil, reduce the oil by 2 tbsp and add 2 tbsp of lecithin.

  4. 4

    Create liquid lecithin from granules by dissolving 1 tbsp of granular lecithin into 2 tbsp of water.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.