Baking is so therapeutic for me. Creating recipes and watching my family to try them out makes me happy.. Oh but yes, sometimes, there are epic fails! Like, spit it out in the trash can fails. (Even those are fun-filled memories for inside jokes for my family). But, once in a while, I come up with a fail proof recipe such as this, to use for special occasions. The pound cake, is perhaps the most ideal cake in the Appalachian mountains. Would you agree? The endless possibilities for flavor and toppings make it a great go-to recipe. Everyone needs a good pound cake recipe! I have made this cake more times than I can count and have yet to mess one up.
Here are some tips to make sure that you are also successful. Make sure that you do not skip any steps, especially when it comes to these two: Butter and flour your bundt pan, and make sure the cake is cooled well before flipping it out onto the cake plate. Other than that, anyone cake make this! Trust me on this… if you’d rather never make this cake again, do NOT take it to a family gathering. You will be asked to make it all the time. My family members request this cake as the top pick for their birthday!
Let’s Get Baking…
Cake Batter Ingredients:
- 3 cups all-purpose flour
- 1 cup whole buttermilk
- 3 sticks butter, room temperature
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 2 ½ cup sugar
- 1/2 tsp Baking powder
- 5 large eggs
- 6 ounces sour cream
- 20-25 drops lemon vitality essential oil (You can substitute with lemon juice. Start with 1 drop and add to desired taste).
- 1-1/2 cups powdered sugar
- 20 drops lemon vitality essential oil (You can substitute with lemon juice. Start with 1 drop and add to desired taste).
- 1 Tbsp butter, melted
- Heavy Whipping Cream
Directions for Batter:
- Preheat oven to 325 degrees. Butter and flour a 10-inch bundt tube pan. Set it aside.
- Sift together all the dry ingredients. Set aside.
- Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, until completely mixed. One at a time, add the eggs,beating well after each addition. Make sure you stop and scrape the sides of the mixing bowl. Mix well after each scrape.
- Add sour cream and Lemon essential oil. Mix together.
- Add buttermilk in slowly with he mixer set on the lowest setting.
- With the mixer continuing to stay on the lowest setting, slowly add the sifted dry ingredients. Mix well.
- Pour the batter into prepared pan and place in the oven.
- Bake, placing a piece of aluminum foil on top to prevent over browning. Depending on your oven, it can take anywhere form 30-45 minutes or longer if not using convection. Bake until a toothpick inserted into the center comes back clean.
- Remove from oven and let cool in pan on a cooling rack for 20-25 minutes.
- Place desired cake plate upside down on top of the bundt pan. With hands on wither side of the plate and pan, flip the bundt pan over allowing the cake to sit nicely on the plate.
- Let the cake dry completely before glazing.
Directions for Glaze:
In a glass mixing bowl, mix together the powdered sugar, lemon essential oil, and melted butter. Add in a tablespoon of heavy whipping cream at a time until you reach your desired consistency. I like the glaze to be somewhat thick but yet a little on the thin side so that it will drizzle beautifully. After the glaze has dried, dust with powdered sugar.
Visit this link to check out the lemon essential oil used in this recipe.
Also, enjoy this post on the Uses of Lemon.