This was a recipe that turned out so well I made it twice, just to check it wasn’t a fluke. I just couldn’t believe that the ingredients I used made such a delicious cake!
It’s only recently that I’ve become a fan of citrus. When there was cake it was always chocolate or vanilla for me, never anything fruity. And with fragrances I always chose floral. But I’ve been converted – as I write I have orange essential oil in my diffuser, and a slice of lemon cake by my side!
Another thing I’ve learned recently, aside from a new love of citrus, is that essential oils can be used in cooking and baking. I was sent a selection of Young Living’s ‘Plus’ Oils, which included lemon, so it had to be a cake to try it out! Essential oils not only add flavour to your food, they have health benefits too. Lemon oil, when taken internally, can help aid digestion and support respiratory function. The lemon essential oil is completely optional in this cake, but I loved using it in mine.
So delicious, and went down very well with my toddler too! I hope you enjoy making it. I have to add.. as you can tell from the images I made my icing far too runny.. so add the water slowly when making the icing to avoid this, it’s a shame to waste it!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories per serving: 277
Fat per serving: 10.8
Carbs per serving: 41.4
Protein per serving: 2.4
Dairy and egg free, light, fluffy and delicious lemon drizzle cake.
If you’re interested in Young Living Essential Oils you can sign up and order here. If you have any questions then please let me know. I’m experimenting so much with these amazing oils at the moment so will be sharing more recipes and tips very soon!