I am sick of zesting lemons for my cake. Not to mention having them get moldy on me when I can't go through a 5# bag fast enough. I considered buying frozen lemon zest, but I would like to avoid having to make room for one more thing in my freezer. I figure since it's the lemon oil in the zest that I'm after, maybe I'll just use straight up oil. Is there a difference in taste? And about how much oil per zest of 1 lemon? I just through out some moldy ones so I can't remember the size # of the lemons, but they're on the small side. If I stop using fresh lemons, I won't be squeezing lemons for the juice either and will switch to bottled juice. In your personal opinion, can you tell the difference when it comes to cake? I definitely notice it if I'm making lemonade or as a condiment, but I don't detect much of a different in cakes. That just might be my taste buds and I wonder if others notice this or not.