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Servings 6 - Prep Time 30 min - Cook Time 35 min –

Recipe for a 6-cup Bundt Pan or 6 individual ones – I used 6-cup Nordic Ware.

For a 10-cup Bundt Pan, double the recipe.


½ cup unsalted butter, room temperature

1 cup sugar

3 eggs, room temperature

4 drops YL lemon vitality essential oil

1 tsp 100% vanilla paste

1 1/3 unbleached flour

½ tsp salt

1 tsp baking powder

½ cup 2% reduce fat milk

3 Oola Earl Grey tea bags


Preheat oven to 350F

Spray bunt pan with baking spray

Heat the milk and add the tea bags

Allow to steep for 5 minutes

In a medium mixing bowl, sift together flour, salt and baking powder. Set aside.

In a large bowl. Beat together the butter and sugar until light and fluffy.

Add eggs one at a time.

Add vanilla, YL Lemon EO and beat for 1-2 minutes until all is combined.

Add the flour mixture in 3 times alternating with the tea /milk mixture in 2. You should start and finish with the flour mixture. Mix until combined but do not over mix.

Pour into pan.

Bake for 25-30 minutes or until toothpick comes out clean.

Once cooled, unmold onto a cooling rack.

Dust with powdered sugar or glaze it with a sugar glaze*

* EO Lemon Vitality Glaze recipe

  1. Whisk powdered sugar, 4 teaspoons milk, vanilla essence and 3 drops of YL Lemon Vitality EO in small bowl to blend, adding more milk by 1/4 teaspoonful if glaze is too thick to drizzle.

  2. Place a sheet of foil on work surface. Place cake (still on rack) on top of the foil. Using spoon, drizzle glaze over cake in zigzag pattern.

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