Iced Lemon Pound Cake

Ingredients:
1 3/4 c. milled soft wheat flour, or 1 1/2 c all purpose
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 eggs, room temperature
1 c. organic sugar or sucanat
2 T. butter, softened
1 t. vanilla
1/3 c. fresh lemon juice
8 drops of Young Living Lemon Essential Oil
1/2 c. coconut oil, melted
Optional: 1 c. blueberries

Glaze:
1 c. powdered sugar
2 T. milk
2 drops Young Living Lemon Essential Oil

Instructions:

Preheat oven to 350 degrees.
Grease and flour metal or glass 9×5 loaf pan, or use liners with cupcakes.
Mill a heaping cup of wheat berries to produce a little over 1 1/2 c flour.
Whisk together flour, baking soda, baking powder and salt.
Separate bowl, combine eggs, sugar, butter, vanilla and lemon juice with a mixer.
Pour dry ingredients into wet ingredients and blend until smooth.
Add melted coconut oil and and Young Living Lemon EO. Mix well.

Optional:
Slowly stir in blueberries.

Pour into prepared loaf pan or cupcake tins and bake for 45 -50 minutes or until toothpick comes out clean.

Cook 20-25 min for cupcakes.
Remove from oven and let set 3 minutes.
While cooling, prepare glaze in a small bowl.
Remove cake from pans, apply glaze, and allow to cool completely on a wire rack.