When I began sharing dōTERRA, I almost always hosted a class with something to munch on for those who came. Somewhere along the way that habit was lost. Now, when I mention a recipe I think “everyone” should know, they haven’t heard of it! Oh! They were missing out, so I decided to bake a lemon pound cake for a class this weekend. I played around with a recipe so it could be gluten free, dairy free and include my lovely doTERRA essential oils!
Preheat oven to 350˚
Mix wet ingredients:
1 large egg
3/4 cup turbinado sugar
3.4 oz Silk yogurt (plain or vanilla). I used almond-milk, vanilla
1 1/2 tsp dry lemon peel
1 T nut milk of your choice
1/4 cup grapeseed oil
Mix dry ingredients:
1 1/4 cup Krusteaz Gluten Free All Purpose Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp Himalayan salt
Mix wet and dry ingredients and let sit for 30 minutes. Gluten free flours take longer to hydrate than wheat flours. Allowing this sit time will greatly improve the texture of your cake.
Transfer your batter to a loaf pan. I had two sizes and used the smaller of the two which was 3 1/2 x 7 1/2, measuring the bottom of the pan.
Bake for about 50 minutes. Allow to cool in the pan, on a drying rack, for 30 min. Turn out and allow to sit until cool. I pop it in the refrigerator if I am desperate to hurry up the cooling process.
Glaze on top:
3/4 cup powdered sugar
1 Tablespoon water
Mix well with a wisk. Add a little more water if needed, but add it very slowly so as not to use too much and make it too watery.
When your cake is cool, drizzle the glaze on top, slice and enjoy!
How much did people enjoy it at the class? They LOVED it! One lady even wanted to take a piece home to her husband. I took a few remaining pieces home and they were enjoyed by the boys there. This is definitely a keeper.