I am in love with my doterra oils. They add so much to my culinary efforts. If you haven’t already discovered them, it is officially time to get on board. I am of course using them for a lot more than just flavour, but wow, the flavour they add is hard to beat.
I was craving a lemon cake...and as I also love my Cobram EVOO, this was the solution. Moist, light, airy and very lemony! You’re welcome.
If you are opposed to pure lemon oil, (which is after all just an extract from the skin of the lemon) then by all means, replace the oil with the finely grated zest of a couple of lemons.
BENEFITS of Lemon Oil; Lemon oil is calming in nature and therefore helps in removing mental fatigue, exhaustion, dizziness, anxiety, nervousness, and nervous tension.
It is also good for your skin!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 280 Grams golden caster sugar
- 3 large eggs
- 100 Grams fresh lemon juice
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 12 Drops doTERRA lemon oil BUY
- 120 Grams milk
- Pinches Pink Salt Flakes BUY
- 1 Tablespoon baking powder
- 280 Grams plain flour
- 3/4 Cups icing sugar
- 80 Grams fresh lemon juice approx
- 10 Drops doTERRA lemon oil BUY
Preheat oven to 180°C and oil and line a 20 x 30cm cake tin with the paper up above the sides for easy removal.
Place sugar and eggs into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
Add juice, oils, milk and baking powder and blend 20 sec/speed 4.
Add flour and combine 12 sec/Interval. Finish combining using a spatula if necessary.
Spread batter into prepared tin and bake 45 minutes until golden and bouncing back when pressed with your finger.
Mix enough icing sugar with lemon juice and lemon oil to make a thick paste and drizzle over the top of the warm cake if desired.
You can make this cake in two round 17cm tins if you want and layer them. Cooking time may vary.
No Doterra oil in your pantry? Just use the zest of 1 or two lemons, finely grated, in place of the oils. The Doterra oil is literally the oil of the lemon skin in concentrated form, with no skin at all. Just pure oil.