I wouldn’t recommend it, as that would affect the total liquid makeup of the recipe. The juice of a lemon is also more acidic than the zest, which can affect how certain ingredients like the leavening reacts. If you don’t have any fresh lemons on hand, I’d suggest using either a few drops of food-grade lemon essential oil (about 4-6 ought to do it), or using about a teaspoon of lemon extract instead.