Rich lemony flavor gives life to this delicious sour cream pound cake!
When I first started using essential oils, it was mainly for body scrubs and aromatherapy. Then, I realized I could make my own natural underarm deodorant, which I thought was pretty cool. After I discovered some of them could even be used in baking and cooking, I was pretty excited.
I’ve only made a couple of recipes so far, but they’ve turned out really delicious. This sour cream pound cake is one of them.
Since I’m a huge fan of bundt cakes, {I can’t really explain it, there’s just something about them that draws me in}, I decided to use my favorite bundt pan. The cake was nice and high, moist and had tons of delicious lemony flavor.
Rich lemony flavor gives life to this delicious sour cream pound cake!
15 minPrep Time
1 hr, 40 Cook Time
1 hr, 55 Total Time
Yields 16
Ingredients
- 1 cup butter, softened
- 2 3/4 cups granulated sugar
- 6 eggs
- 3 cups sifted all purpose flour {sift, then measure}
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup Greek sour cream
- 15 drops lemon essential oil
Instructions
- Preheat oven to 350 degrees
- Spray bundt pan with non-stick flour baking spray
- In a large bowl, sift salt, baking soda, and pre-sifted flour three times; set aside
- In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating until incorporated after each addition
- Add flour mixture and Greek yogurt alternately to butter mixture, beating until smooth
- Pour into bundt pan and bake for 1 hour and 40 minutes, or until a toothpick inserted in center comes out clean
- Cool in pan on wire rack for 10 minutes before transferring to wire rack to cool completely
- Dust with sifted powdered sugar before serving
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