I am so excited to share with you this delicious lemon cake recipe. It is amazingly moist and seriously one of my favorite desserts for Spring. I can’t get enough of it, and neither can anyone else who spies it. It’s really easy, and it’s delicious!
Learn about more uses for essential oils here!
Lemon Cake Recipe
To make this yummy lemon cake, you will need to have a few supplies on hand.
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, whisked
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 cup sugar
- 1/2 cup water with 4 drops Lemon Essential Oil (This is the brand I use) to make lemon water
Preheat oven to 350.
Mix 1 cup sugar and butter together in a medium mixing bowl. Add in eggs.
Add in 1 tbsp of the lemon water, mix well.
Add in salt, flour, and baking powder, mix well.
Pour into a round 8″ baking pan.
Place in oven and bake for 30 minutes, or until you get a clean toothpick from the center.
Allow to cool slightly.
Lemon Cake Recipe
Mix 1/3 cup lemon water and 1/4 cup powdered sugar and 1/2 cup granulated sugar.
Drizzle over the top of the cake, and then sprinkle the top with powdered sugar. Don’t you want a slice of this lightly lemon flavored cake?
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, whisked
- ¼ tsp salt
- 1½ cups flour
- 1 tsp baking powder
- ½ cup milk
- ¼ cup sugar
- ½ cup water with 2 drops Young Living Lemon Essential Oil (This is the brand I use) to make lemon water
- ½ cup powdered sugar
- Preheat oven to 350.
- Mix 1 cup sugar and butter together in a medium mixing bowl. Add in eggs.
- Add in 1 tbsp of the lemon water, mix well.
- Add milk, mix well.
- Add in salt, flour, and baking powder, mix well.
- Pour into a round 8" baking pan.
- Place in oven and bake for 30 minutes, or until you get a clean toothpick from the center.
- Allow to cool slightly.
- Mix ⅓ cup lemon water and ¼ cup sugar. Drizzle over the top of the cake, and then sprinkle the top with powdered sugar.
What do you think about this delicious lemon cake recipe? Are you ready to start cooking with Young Living Essential Oils? Remember, not every brand of essential oils can be ingested and you should do your homework before you ingest any essential oil. It’s just one of the many reasons why I choose to use Young Living. You can find more about Essential Oils here.
Are you looking for a few more uses? Check out all of these other amazing recipes you can make with Lemon Essential Oil.
Lemon Infused Sugar // Fruit Salad with Honey Lemon Dressing // Lemon Infused Vodka
Lemon Strawberry Swirled Bread // Lemon Cupcakes with Blackberry Frosting // Lower Calorie Lemon Cookies
Lemon Sour Cream Pound Cake // Lemon Cake // Lemon Blueberry Oatmeal Cookie Bars // Strawberry Lemonade Cake Cookies
Raspberry Lemon Ricotta Pancakes // Lemon Meringue Pie Fudge // Lemon Poppyseed Crumb Muffins
Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.
Lemmon cake? Oh my- I could certainly go for a slice right now!
perfect cake for spring oh love lemon cakes they are so fresh and yummy
come see what I shared at http://shopannies.blogspot.com
If I do not want to use essential oil, how much lemon zest would I use instead?
I would probably use the zest of two lemons.
Jen,
Oh, How I love lemon and Young Living essential oils. Thanks for sharing on Wonderful Wed. blog hop.
Blessings,
Diane Roark
It looks so delicious. I love lemons and a lemoncake is refreshing on a varm spring or summer day. I have to try your recipe. Pinned it.
Jennifer this looks so beautiful and flavorful! I really love lemon ANYTHING so this is right up my alley! Thank you for linking it with us at FoodieFRIDIY!!! PInning!
I have been into lemons lately. This cake looks delicious, and I like that it is topped with simply with glaze and powdered sugar.
This sounds so delicious – lovely to enjoy with a cup of tea in the afternoon, thanks for sharing. Also, I love your photography, looks amazing : )
Kathryn
nimblenote.blogspot.com
I was wondering about using lemon juice instead of oil. How would I go about do that (amounts)?