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

Cake Ingredients:
  • 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
Glaze Ingredients:
  • 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!)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


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