12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Oh how I love lemon and the color yellow! Because I need some spring boosting this recipe just gets me in a happy place! Recently I have been learning a ton about turmeric and ginger and how it can benefit our overall health. So WHAM…I decided to add these great ingredients to this recipe.

You will LOVE the combination of flavors in every bite. While the lemon dances in your mouth, you will enjoy the healthiness of the turmeric and of course the ginger just gives the right touch!

Using Essential Oils in Cooking

The best part…I used Lemon essential oils to give it the kick it needs! In addition, it’s all good for you!
It has to be somewhere because the sugar is pretty hefty! But, you will enjoy it.

Tea Ties it all together

After you make this, try my Lemon Drop tea recipe below and have tea time with a warm slice.


  • 2 ½ Cups of Unbleached All-Purpose Flour
  • 1 Tablespoon of Cornstarch
  • 2 Teaspoons of Turmeric
  • 1 Teaspoon of Baking Powder
  • ½ Teaspoon of Sea Salt
  • 1 Cup of Salted Butter, Room Temperature
  • 2 Cups of  Organic Sugar
  • 1 Teaspoon of Pure Vanilla Extract or** Balsam of Peru essential oil
  • 5 Eggs
  • ½ Cup of Sour Cream
  • ½ Cup of Lemon Juice or 2 drop of Organic Lemon Essential Oil
  • 1 tsp Ground Organic Ginger


Preheat oven to 325 degrees. Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them.


Whisk flour, cornstarch, turmeric, baking powder, ginger, and salt together. Set aside.


Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream.


In three additions, mix in flour on low speed, adding lemon oil drops or lemon juice. Begin and end with the flour. Mix until combined. 

Pour into prepared pan and bake 55-65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.

Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely.

Make your Glaze:

1 cup of Powdered Sugar
1 tbsp of Coconut Milk
1 tbsp of Melted Butter
1 drop of Organic Lemon Essential Oil

Mix well and pour over warm cake.

Lemon Drop Tea:
(affiliate links From Bulk Herb Store help our ranch ministry…thank you!)

1 Cup of Lemon Peel
1 Cup Orange Peel
1/2 Cup Lemongrass
1/2 Cup Rose Hibs
1/4 Cup Ginger Root
Mix well in a glass bowl and pour into a mason jar to store.

Use 1-2 tbsp of your blend into a steel strainer, pour boiling water over herbs and steep for 10-15 minutes. We add some honey and sometimes the Elderberry syrup for sweetness.

** Interesting Fact from RMO

Oils In The News

You may have recently noticed the reformulation of some of our blends that contain the essential oil Vanilla. Madagascar is the main supplier of Vanilla at this time and upwards of 30% of the crops were damaged after a cyclone hit the area. This has created a global shortage. Vanilla is also a labor-intensive crop to work with and it can take upwards of 5 years for the vanilla beans to be ready. In an effort to keep providing blends in a time when it may not be possible to obtain Vanilla, we have switched to Balsam of Peru. Not only did Balsam of Peru’s sweet aroma substitute nicely for Vanilla, but we all discovered that we enjoyed the newly formulated blends even better.

Enjoy your tea time with this wonderful taste filling cake!
Love deeper, talk sweeter,