Lemon Lavender Cake

I've been looking for recipes I can make with essential oils. It feels like a science experiment and I love it! I made this lemon lavender cake for my first oil class and it was delicious! I used this recipe from Fudge Ripple and changed it up a bit to substitute some essential oils.

Cake

1 cup unsalted butter--room temperature

2 cups sugar

2 cups white all purpose flour

1 cup whole wheat all purpose flour

4 large eggs

1 cup almond milk

½ tsp salt

½ tsp baking soda

1 Tbs lemon zest

juice of 1 large lemon

10 drops Young Living lemon essential oil

2 drops Young Living lavender essential oil

Cream butter and sugar until light and fluffy. Add eggs.

In a separate bowl, add the flour, salt and baking soda.

Combine the lemon zest, lemon juice and almond milk together in another bowl. 

With the mixer on low, alternately mix in

the flour mixture and milk mixture, beginning and ending with the flour, in 3 additions. Do not over-mix, just allow the ingredients to come together. 

Stir in the essential oils and add more or less to taste. Pour into coated 2 loaf pans. Bake at 325 F for approximately 50 mins. When cool, pour glaze over. This recipe makes enough glaze to drizzle over both cakes.

Glaze

1 cup powdered sugar

1 Tbs cream

Juice of lemon (more or less to your taste)

Stir together and pour over cooled cake.

I didn't change much about the recipe, I just simplified it a little. I added the lemon juice and not just the lemon essential oil because I feel like it needed the extra liquid. I really wanted it to be lemony so it definitely needed the essential oils. The two drops of lavender was just enough to give it a faint flavor. I used dried lavender buds to sprinkle over the top but I didn't put them in the batter. It's just for fun so you don't have to do that bit. 

Let me know if you try this recipe!