I can’t believe it’s taken me this long to post this recipe. I’ve been making this SINFULLY delicious drenched lemon loaf for years. I tweaked an Ina Garten recipe for lemon loaf cake and made it even more lemony and delicious by adding DoTerra lemon oil! I love cooking with essential oils (as well as using them a bunch of other ways too!) And this recipe lends itself perfectly to adding some extra lemony goodness. It truly is divine…I hope you’ll have a chance to try it out. It’s fairly simple to throw together, and it looks gorgeous enough to use as a dessert for a fancy dinner party (not that we have fancy dinner parties, let’s be honest!)  Anyhow, here’s the recipe.

Drenched Lemon Loaf

Drenched Lemon Loaf

Drenched Lemon Loaf


  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/3 cups granulated sugar, divided
  • 3 eggs
  • 2 teaspoons grated lemon zest
  • 5 drops of Doterra lemon essential oil (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

Glaze Ingredients:

  • 1 cup confectioners sugar
  • 2 Tablespoons fresh lemon juice
  • 3 drops Doterra  lemon essential oil


Preheat oven to 350 degrees. Cut a rectangle of parchment paper to fit the bottom of an 8.5 x 4.5 x 2.5 inch loaf pan. Place the paper on the bottom of the pan then butter and flour the sides and bottom.

In a large bowl, whisk the yogurt or sour cream, 1 cup of the granulated sugar, eggs, lemon zest, lemon oil, and vanilla. Add the dry ingredients and whisk to combine. Add the vegetable oil and fold the batter with a spatula until it’s thoroughly combined. Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick stuck in the center comes out clean.

Next combine the 1/3 cup lemon juice and remaining 1/3 cup granulated sugar in a small sauce pan. Cook over medium heat stirring until the sugar is dissolved. (You could add a couple more drops of lemon oil to this mixture if you want). Set this aside.

When the cake is done, let it cool for 10-15 minutes in the pan. Remove it from the loaf pan and place it on a wire rack over a cookie sheet or a dish towel. Use a wooden kebab skewer to pierce the cake all over. You want the holes to be deep. While the cake is still warm, spoon the dissolved sugar/lemon mixture over the entire thing. It will soak in to all those holes you made. (Hence the “drenched” part… SO GOOD!)

Finally, in a small bowl, combine the confectioner’s sugar, lemon juice, and 3 more drops of Doterra lemon oil. Whisk or mix with a fork until it’s smooth. Pour the glaze over the cake. Garnish with fresh berries and a couple sprigs of mint if you like. This would also be delicious with ice cream!

If you decide to give this drenched lemon loaf a try, please let me know how you like it!






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6 Responses to Drenched Lemon Loaf

  1. allie says:

    Does this still taste as good the next day? Looks great thanks :)

  2. Rachel says:

    I’m confused with how much vanilla to put in, can you clarify? It looks like 1.2 teaspoons vanilla, is that correct?

    • homespunsprout@gmail.com says:

      So sorry for that error! I used 1/2 tsp. vanilla. The recipe has been updated. Again, sorry for the confusion. I bet it would be delicious with more vanilla also. Vanilla is DESISH :)

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