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.
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- 280 g golden caster sugar
- 3 large eggs
- 100 g fresh lemon juice
- 120 g Extra Virgin Olive Oil (EVOO) BUY
- 12 Drop doTERRA lemon oil BUY
- 120 g milk
- Pinch Pink Salt Flakes BUY
- 1 tbsp baking powder
- 280 g plain flour
- 3/4 Cup icing sugar
- 80 g fresh lemon juice approx
- 10 Drop 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 TM 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.