Tuesday, March 15, 2016

Old Fashioned Pound Cake Recipe



Having backyard chickens, I can go through feast and famine with eggs. Some weeks my family can't get enough of them and the girls can barely keep up production and other times they are popping those eggs out like clockwork but the fam is kind of over it. So what do I do with all those egg-stra eggs?

One of my favorites is a serious good old fashioned pound cake. This cake is dense, it reminds me of the Polish babka cakes that I get to enjoy every once in a while. It's perfect for pairing with an evening cup of tea with your bestie. Or, pretty much any other time of day.

My favorite part is the massive amount of eggs that it takes up! Because my eggs are from my own chickens who get to free range - meaning they go out into my yard and eat up bugs and weeds - the egg yolks are an intensely glorious orange and are packed full of protein. The natural color of those yolks makes this cake a deep yellow without having to use any food dye. This cake is legit!

I also adapted this recipe to use doTERRA lemon essential oil. This reciepe doesn't require you use to lemon essential oil; in fact you don't have to use lemon at all, but I like the depth of flavor that it adds. If using essential oils isn't for you, substitute the oil for the zest of one lemon in the icing.

Pound cake:
Ingredients:
1 lb of sugar (3 1/2  cups)
1 lb of butter, softened (4 sticks)
1 lb of flour (4 cups)
1 lb of eggs (10 eggs)
4 drops of doTERRA lemon essential oil
1 1/2 t almond extract

Directions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl cream your 4 sticks of softened butter with 3 1/2 cups of sugar, until light and fluffy. Scrape down the sides.
3. Add one egg at a time to your butter mix. Mix well and scrape down the sides often.
4. In 3 stages, add the 4 cups flour to your mixture.
5. Finally, add the 4 drops of doTERRA lemon essential oil and 1 1/2 teaspooons of almond extract.
6. Pour into a pre-greased 10 inch bundt pan.
7. Bake for 60 minutes, cover with tin foil and bake for a final 30 minutes.
8. Invert and allow to cool completely.
9. Glaze it! Recipe below.

Glaze recipe
Ingredients:
1 1/2 c powered sugar
3T heavy cream
1 T light corn syrup
1/2 tsp vanilla
2 drops doTERRA lemon essential oil

Directions:
With a high speed mixer, blend all of the ingredients together. It should be fairly thick. Pour over your cake and allow to set.

36 comments:

  1. Whoa, that is a lot of eggs! I wonder if this would turn out gluten free or if it would be way too dense, since it's already pretty dense. I used to love lemon pound cake and would be very excited to find a good recipe.

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  2. Mmm!! Two of my favorite flavors!! Almond and lemon!! We add them to cheesecake too :) Delicious!! I think I'll bring this pound cake to Easter brunch!! Thanks for the great recipe!

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  3. This looks great! I can't wait to try to make this =]]

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  4. Wish we had chickens. Love pound cake!

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  5. This cake sounds (and looks) incredible! I also love that you have your own chickens, I'm jealous! It is definitely one of my goals to own chickens and have fresh eggs!

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  6. Been craving my grandmother's poundcake recently, and I don't crave sweets. This looks great and with backyard eggs.....honey, hush.

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  7. Ten eggs! I had to read that twice to make sure I got that right!

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  8. Thsnks the cake looks amazing thanks for the recipe.I bet its delicious!

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  9. Yum and using eo in the recipe fantastic! One day I will try that out!

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  10. This looks delicious - it's cool to see a literal, original "pound" cake recipe.

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  11. I just love fresh pound cake. This sounds so good. I can't wait to give this a try. Thank you so much for sharing

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  12. Sounds amazingly yummy!! I need to try it!

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  13. Still craving pound cake after reading this a few days ago. But sadly we don't have an excess of eggs right now.

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  14. That looks really tasty! I want to make one and take it on our camping trip! Thanks for sharing!

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  15. Drool!! This would not last long in my house. Since it has eggs, I can have it for breakfast!

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  16. Love pound cake! And fresh eggs. Wish we could have chickens!

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  17. I love pound cake! I never knew it had a pound of each ingredient in it though. I guess that's why it's called pound cake. You learn something new everyday! Can't wait to try out this recipe.

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  18. Oh my goodness I love pound cake! I want so badly to start keeping chickens, to not have to pay for eggs would be well worth the cost of building their coop, I just have to convince my hubby to do it ;) hahaha

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  19. There is nothing any better to me than a piece of homemade pound cake! And I love how these directions are spelled out...never realized I was using a pound of each ingredient to make one!

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  20. Sounds delish, I miss the taste of a homemade pound cake and this sounds like the one my Grandmother used to make us for our birthdays. We are going to make this this weekend. I like leaving the lemon in.

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  21. Looks yummy! We loved it when my husband's coworker gave us extra eggs... maybe you can give them to friends... nah, cake sounds better.

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  22. I love a good pound cake, especially with fresh fruit, like peaches or berries.

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  23. Yum! You're inspiring me to go do some baking today...

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  24. This looks delicious! I am usually not a fan of cake at all but I may make an exception to that ;)

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  25. Sounds delicious! I love to bake, so I might have to give this one a try!

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  26. This looks amazing! Great idea to use up eggs.

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  27. That looks great! Wish I could try that right now! Thanks for sharing!

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  28. Now you have new craving fresh pound cake! Yum!

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  29. That's a whole lot of eggs! My parents have chickens, I'LL be sharing this recipe with them, thanks!

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  30. looks like the one my mom used to make

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  31. This looks amazing I have to try it!

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  32. this reminds me of the cake my mom used to make growing up.

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