Iced Lemon Poundcake
The following recipe is from Bethany Rapinchuk, an independent distributor for Young Living Essential Oils from Naperville, Ill. For more recipes, she suggested checking out the “Young Living Cookbook” where you’ll find beverages, main dishes, desserts an
Makes 10 servings
Cake: 3 eggs 1 cup granulated sugar 1 cup sour cream 1⁄2 cup canola oil 2 tablespoons lemon zest
10 drops food-grade lemon essential oil (or 1 tablespoon lemon extract)
1 1⁄2 cups flour
2 teaspoons baking powder 1⁄2 teaspoon salt Glaze: 1 cup powdered sugar 1⁄2 teaspoon vanilla extract
5 drops food-grade lemon essential oil (or 1⁄2 tablespoon lemon extract)
1 1⁄2 tablespoons milk or more if needed
Make cake: Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with vegetable oil spray.
In a large bowl, combine eggs, sugar and sour cream. Whisk vigorously until smooth. Drizzle in the canola oil while whisking to combine. Add lemon zest and lemon essential oil. Whisk to combine.
In a separate bowl, whisk together flour, baking powder and salt. Stir dry ingredients into wet ingredients until just combined.
Pour batter into prepared pan, smoothing the top lightly with a spatula. Bake in preheated oven about 40 minutes. Tent the loaf pan with foil and bake another 10 minutes. Loaf is done when top is domed and toothpick inserted into center crack comes out clean.
Allow loaf to cool in pan on top of a wire rack at least 30 minutes before turning out.
Make glaze: Mix together powdered sugar, vanilla and lemon essential oil. Add milk 1 tablespoon at a time until spreadable (mixture will thicken slightly as it sets). Drizzle glaze over loaf before slicing and serving.