Friday, April 1, 2011

Honey Lemon Cake, with Lavender Icing

Honey Lemon Cake, with Lavender Icing

1 cup unsalted butter, (soft)
Preheat oven to 350F.
1 1/4 cups sugar
4 eggs
12 drops CPTG lemon essential oil - doTERRA
1 vanilla bean, (scraped or 2 tsp. pure vanilla extract)
2 T. honey
2 cups cake flour (sift first, then measure)
1/2 tsp. baking powder
1 tsp. realsalt

Prepare a loaf pan with butter and flour. Cream together the butter and sugar until light and fluffy (about 4 minutes.) With the mixer on low speed, add the eggs one at a time to the butter/sugar mixture. Mix well between each addition. Scrape down the sides of the mixing bowl as necessary to ensure all ingredients are being equally mixed. Add the lemon essential oil, vanilla bean, and honey. Mix together on low, briefly.

In a separate bowl, combine flour, baking powder and salt. With the mixer on low speed, slowly add the dry mixture to the wet mixture. Mix just until combined and then use a rubber spatula to finish the mixing. Pour the batter into the prepared loaf pan.

Bake at 350F for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, and then turn out onto a wire rack and proceed with Icing.

Lavender Icing for Honey Lemon Cake

Lemon Syrup:
½ cup sugar
½ cup lemon juice, fresh squeezed
1-2 drops CPTG lemon essential oil - doTERRA

Lavender Icing:
2 cups powdered sugar, sifted
3T. lemon juice, fresh squeezed
1-2 drops CPTG lavender essential oil - doTERRA

Using a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup lemon juice. Heat over a low temperature until sugar dissolves. Spoon the warm lemon syrup over the warm lemon cake. *I like to slide a piece of foil under the wire rack so it will catch the syrup dripping off of the cake. Allow the cake to cool completely.

For the icing, combine the powdered sugar, lemon and the lavender oil in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.

Top it off with a sprig of lavender for an extra special presentation. The extra steps for syrup and icing are WORTH it!

* Gluten Free Version
2 cups all purpose gluten free baking flour

Simply swap the wheat flour for gf baking flour. Everything else is the same. I have had great results using “all-purpose flour” from Gluten Free Pantry.

1 comment:

  1. This cake looks so pretty! How moist is it? I have always wanted to try lavender in cooking before!