Delicious Lemon Cake Recipe
Jennifer West
A delicious Lemon Cake that uses Lemon Essential oil in place of lemon zest or lemon juice.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 6
Calories 2902 kcal
1/2 cup unsalted butter softened 1 cup sugar 2 eggs whisked 1/4 tsp salt 1 1/2 cups flour 1 tsp baking powder 1/2 cup milk 1/4 cup sugar 1/2 cup water with 2 drops Young Living Lemon Essential Oil This is the brand I use to make lemon water 1/2 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 1/3 cup lemon water and 1/4 cup sugar. Drizzle over the top of the cake, and then sprinkle the top with powdered sugar.
Calories: 2902 kcal Carbohydrates: 461 g Protein: 35 g Fat: 106 g Saturated Fat: 63 g Cholesterol: 583 mg Sodium: 783 mg Potassium: 988 mg Fiber: 5 g Sugar: 315 g Vitamin A: 3510 IU Calcium: 459 mg Iron: 10.7 mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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