[Healthier] Iced Lemon Pound Cake

by Jocie Hagan (email Jocie) | | May 20, 2014 | 19 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 Pound Cake

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!

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
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  1. 1 3/4 c. milled soft wheat flour, or 1 1/2 c all purpose
  2. 1/2 t. baking powder
  3. 1/2 t. baking soda
  4. 1/2 t. salt
  5. 3 eggs, room temperature
  6. 1 c. organic sugar or sucanat
  7. 2 T. butter, softened
  8. 1 t. vanilla
  9. 1/3 c. fresh lemon juice
  10. 8 drops of Young Living Lemon Vitality Essential Oil
  11. 1/2 c. coconut oil, melted
  12. Optional: 1 c. blueberries
  1. 1 c. powdered sugar
  2. 2 T. milk
  3. 2 drops Young Living Lemon Vitality Essential Oil
  1. Preheat oven to 350 degrees. Grease and flour metal or glass 9x5 loaf pan, or use liners with cupcakes.
  2. 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.
  3. In a separate bowl, combine eggs, sugar, butter, vanilla and lemon juice with a mixer.
  4. Pour dry ingredients into wet ingredients and blend until smooth.
  5. Add melted coconut oil and and Young Living Lemon Vitality EO. Mix well.
  6. Optional: Slowly stir in blueberries.
  7. 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.
  8. Remove from oven and let set 3 minutes.
  9. While cooling, prepare glaze in a small bowl.
  10. 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
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What do you think? What are your tips for the perfect pound cake?

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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.


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