advertise | privacy policy | terms & conditions
whole site search:
{Healthier} Iced Lemon Pound Cake

{Healthier} Iced Lemon Pound Cake

by Jocie Hagan (email Jocie) | | May 20, 2014 | 12 Comments »

One of my favorite desserts to bake for company is Iced Lemon Pound Cake! I made my version last week for my first Essential Oils 101 class, using Young Living Essential Oil. It was a huge hit! The girls were a bit sad I didn’t bring any home for them, so I had to make a second cake the next day for the family.

iced-lemon-cake-one-project-closer

I adapted the recipe from one of my absolute favorite food guru bloggers, Ann from On Sutton Place. Everything she bakes is just amazing! Her Starbuck’s knock-off Lemon Loaf is my favorite, but I made a few changes to make it a bit healthier.

First off, I mill my own flour. I know, I’m an inch away from full-blown hippy. But, seriously, its all the health benefits with all the good taste of the crappy processed white flour goodness. Secondly, I use coconut oil – so much healthier and when accompanied by strong flavors, you don’t taste to coconut. And lastly, my Young Living Essential Oil. Oooo so yummy and good for you!

young-living-lemon-essential-oil

I dare you to try this and not LOVE it! A few tips that I should share based on a friend’s recent fail in making it. Don’t over mix. Its okay to use a glass pan, it may just need to cook a little longer. Lastly, be sure your toothpick comes out completely clean.

{Healthier} Iced Lemon Pound Cake
Write a review
Save Recipe
Print
Ingredients
1 3/4 c. milled soft wheat flour, or 1 1/2 c all purpose
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 eggs, room temperature
1 c. organic sugar or sucanat
2 T. butter, softened
1 t. vanilla
1/3 c. fresh lemon juice
8 drops of Young Living Lemon Essential Oil
1/2 c. coconut oil, melted
Optional: 1 c. blueberries
Glaze
1 c. powdered sugar
2 T. milk
2 drops Young Living Lemon Essential Oil
Instructions
Preheat oven to 350 degrees. Grease and flour metal or glass 9x5 loaf pan, or use liners with cupcakes.
Mill a heaping cup of wheat berries to produce a little over 1 1/2 c flour. Then whisk together flour, baking soda, baking powder and salt.
In a separate bowl, combine eggs, sugar, butter, vanilla and lemon juice with a mixer.
Pour dry ingredients into wet ingredients and blend until smooth.
Add melted coconut oil and and Young Living Lemon EO. Mix well.
Optional: Slowly stir in blueberries.
Pour into prepared loaf pan or cupcake tins and bake for 45 -50 minutes or until toothpick comes out clean. Cook 20-25 min for cupcakes.
Remove from oven and let set 3 minutes.
While cooling, prepare glaze in a small bowl.
Remove cake from pans, apply glaze, and allow to cool completely on a wire rack.
Adapted from On Sutton Place
Adapted from On Sutton Place
One Project Closer http://www.oneprojectcloser.com/

Iced Lemon Pound Cake

What do you think? What are your tips for the perfect pound cake?

As always, thanks for reading!

Don’t forget to check us out on Facebook and Pinterest!

These statements have not been evaluated by the FDA. Products, ideas and techniques mentioned are not intended to diagnose, treat, cure or prevent any disease.

Where We Party
Sunday: Under the Table and Dreaming Homemaker on a Dime Monday: Craft-O-Maniac Setting for Four Skip to my Lou Southern Hospitality Alderberry Hill Tuesday: Mom 4 Real the diy dreamer Not Just a Housewife House on the Way Elizabeth & Co. Wednesday: We are that Family Savvy Southern Style Mom on Timeout DIY Showoff Thursday: Designed Decor House of Hepworths Bear Rabbit Bear Friday: Serenity Now Tatertots & Jello Shaken Together Design, Dining + Diapers Fox Hollow Cottage Create.Craft.Love. Saturday: Funky Junk Interiors Six Sisters' Stuff

Subscribe and never miss an article!

Free articles delivered conveniently to your inbox
(and no spam, we promise)

  • Enjoy this? Share it!

Conversation on This Article

12 Responses to {Healthier} Iced Lemon Pound Cake





Comment Policy