I learned a valuable lesson this year. Always confirm your photos are good before you eat your blog post!!! LOL! I ended up buying the image I used to make the post from Canva, so here’s a shot of iced lemon cake from our very first make n take in January 2014. I’ve heard this is a knock off of the Starbuck’s cake and although I have not tried that myself, (research trip!) I believe it must be as fabulous as theirs. I made 2 of these for my family this past Christmas.There was none left. And this is always a hit at YL events!
‘Katy stayed home from school sick this morning. She still has a little temperature. After I dropped the boys off at school I went to Walmart, juuust to get mason jars and sugar. (I CAN’T STOP MAKING SUGAR SCRUB!!!) I got sidetracked with some stuff for the house, stuff to decorate the mason jars and a bunch of cute duct tape to put on chapstick tubes, a rug, and–**ring, ring, ring**– Katy called me. I guess I was taking too long! I answered and she sounded pitiful! “Mommy, I need you to come home and hug and kiss me!” So, with a purpose I grabbed the stuff I really went there for while we chatted, and then I told her when I got home we were going to bake a cake. You would think she was told she won an all-expense paid trip to Disneyland!! She was screaming, hootin’ and hollerin’!
I pulled in the garage and she helped me unload the car and soon we were measuring and mixing. She asked to taste the batter when we incorporated the dry and wet ingredients, and I figured it’d be fine, ‘cuz they aint no grocery store eggs! (My partner Kim had given me eggs her hens had just laid!) We were both making the ‘mmm’ sound, and then, we added the coconut & lemon vitality oil. WOW. Another level of lemon heaven, right there! Amazingly, I did figure out how to remove my Kitchen Aid whisk…(I need a little graduation cap emoji riiiiight HERE….)
So while the cake baked, I put on new shower curtain hooks picked up at Wally world–buttons, with bronze-oil rubbed finish! (I couldn’t take brass tulips another minute!) And then I started singing my own version of Pat Benatar’s hit, “I’m a…homemaker…a cake-baker…a temp-taker, don’tchya mess around with me.” Yeah, I entertain myself. Took out ‘my little pretty’, let it cool, and then I panicked when I went to make the glaze. I hadn’t read that through, and the cake sat cooling a while. But it turned out great–a beauty, nonetheless, and 3 pieces in…I can confirm–It is every bit as delicious as I imagined it would be. OUTSTANDING!!!
Here’s Kim’s original blog post with the recipe and links to order anything you may need to make this delectable delight.
1 ½ c. All Purpose Flour
½ tsp baking powder
½ tsp baking soda (make sure it is aluminum free!)
½ tsp salt
3 eggs, room temperature and beaten
1 c. sugar
2 Tbsp. butter, softened
1 tsp vanilla
1/3 c. fresh lemon juice (about 1 ½ lemons)
8-10 drops Young Living Lemon Vitality Essential Oil
½ c coconut oil, melted
1 c. powdered sugar – TIP: To DIY your own organic powdered sugar…simply pulse your organic sugar in your food processor until it turns into powder. (Cool, huh?) A 1/2 cup granulated made about a cup powdered!
2 Tbsp. milk
WARNING: Since you are working with lemon EO, make sure you using ONLY glass and stainless steel cooking utensils and mixing bowls. Adding lemon EO to plastic or aluminum may result in leaching of toxins into your food.
1. Pre-heat oven to 350º. Grease and flour 9×5 metal or glass loaf pan (I use coconut oil).
2. If you are using a stand mixer, combine the eggs, sugar, butter, vanilla, and lemon juice and let it mix on low.
3. In another bowl, sift together flour, baking powder, baking soda, and salt.
4. Slowly add dry ingredients to wet and mix until smooth.
5. In a glass bowl or cup, add the Young Living Lemon Vitality Essential Oil to the melted coconut oil. Mix well.
6. Add to remaining mix. (At this point you could add fresh blueberries, strawberries, or raspberries if you wanted)
7. Pour into cake pan. Cook for 40 – 45 minutes, or until a toothpick comes out clean.
8. Remove from oven and let sit for 3 minutes. While it is sitting, mix up glaze ingredients in a small glass bowl.
9. Remove cake from pan and immediately dump the glaze onto it. You may need to spread the glaze over the top to get it to flow down the edges.
10. Allow cake to cool completely (if you can!) and enjoy.
If you wanted to make your cake healthier, opt for all organic ingredients. Always make sure your baking powder is aluminum free. ***This year I used Einkorn flour as well as ALL organic ingredients in the recipe as is (with Young Living Jade Lemon Vitality in the icing) and the flavors were PHENOMENAL!!***