I recently had a craving for Lemon Loaf so went to check out my old recipes and came across this one I had received from a friend a long time ago. Instead of using the lemon extract originally called for in this recipe, I added Young Living's Lemon Vitality essential oil to the recipe.
When I am cooking, if I can substitute a chemical ingredient with one which is 100% plant based and organic I will do so. Also, Lemon Vitality essential oil adds a bright, dynamic flavor to many dishes and its versatility in sweet and savory recipes is what makes this fruit a popular item in kitchens around the world. Use it to add flavor to savory foods like fish and chicken or sweet foods like pastries and cakes.
Lemon Vitality oil has a bright taste you’ll want to keep on hand for almost anything you whip up. Instead of zesting or juicing, use Lemon Vitality for a convenient way to use this great flavor. Depending on what you're making, make sure you start small with a single drop of oil.
I know you're going to want the recipe for the Lemon Loaf Cake - so here it is!
Lemon Vitality Loaf Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons kosher salt
- 1 cup plain whole-milk yogurt or sour cream
- 1 1/3 cups sugar, divided
- 3 eggs
- 10 drops Young Living Lemon Vitality Essential Oil (start with 8 drops and adjust to your taste)
- 1/2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1-3 drops Lemon Vitality Oil (optional - depending on your taste - remember a little goes a long way!)
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper and butter and flour the entire pan.
- Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon vitality oil, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine. Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.
- While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake (I used a skewer so that I could have various depths of holes in the cake to allow more syrup to get through - don't worry they're not noticeable when you're done!). While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.
- In a small bowl, combine the powdered sugar, lemon juice, and lemon vitality oil (if using) whisking to form a smooth glaze. Pour over the cake. Slice and serve with fresh berries, whipped cream, or ice cream.
Happy baking - enjoy!