The other day while Jane was doing a bit of research, she came across the little jewel of information that hazelnuts aren’t the same thing as other tree nuts. Meaning – supposedly, she should be able to eat them and not have to hop on the train to Crazytown.
I bought a small (1 cup) pack of dry-roasted chopped nuts, gave her a teaspoon to eat… and waited….
Encouraged..Elated…Excited… I decided to make her up a batch of Trisha Yearwood’s Pecan Pie Muffins (you know… using hazelnuts). Because you all know that with her particular food triggers, anything I can do to make her life suck a little less – I’m going to do.
Well…. we were a bit premature in our assessment. Hazelnuts didn’t effect her cognitive functions, the problem was much further down the pike (if you get what I mean)…. I had to toss them out.
So why am I talking nuts when this is about lemony goodness? Because lemon is my go to for her. She loves lemon almost as much as chocolate. And since the muffins were such a crushing disappointment, I wanted to make it up to her.
So, I made a Lemony Buttermilk Pound Cake.
Now, although I say buttermilk… What I mean is BUTTERMILK!. Whenever possible I use Homestead Creamery © Buttermilk to bake with. It is impossibly thick (you have to shake it out of the glass bottle it comes in), super rich, and the best tasting buttermilk I’ve come across. Sadly, Homestead is only available on the East Coast. So unless you live in Virginia and can have it home delivered… or shop on the East Coast at Kroger or Whole Foods, you’re going to be out of luck. You can get “close” to the same thing by mixing 1/2 run of the mill buttermilk with 1/2 sour cream
Super Rich, Super Lemony Pound Cake
Plan ahead, you will need a heap of lemons to get all the zest and juice you need.
- 3 cups All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 cup Cultured Butter ( Salted) (Room Temperature)
- 2 1/4 cups Sugar
- 3 Large Eggs (Room Temperature)
- 1 cup Homestead Creamery Buttermilk (or 1/2 Cup Whole Buttermilk + 1/2 Cup Sour Cream)
- 3 tablespoons Lemon Zest
- 3 tablespoons Lemon Juice
- 1/4 cup Water
- 1/2 cup Sugar
- 1/4 cup Lemon Juice
- 2 tablespoons Lemon Zest
Tools of the Trade
- 10 inch Bundt Pan
- Stand Mixer w/ Paddle
- Measuring Cups and Spoons
- Rasp Zester
- Cooking Spray
- 3 tablespoons Flour (For dusting the pan)
- Wire Rack & Sheet Pan
- Pastry Brush
Preheat the oven to 375
|In a small bowl, beat together the buttermilk, eggs, lemon juice and zest - set aside |
In another bowl, place 3 cups of lifted (whisk the flour before measuring to lighten it up) flour, salt and soda - set aside.
|Cream the sugar and butter until light, pale and fluffy |
|Working in thirds, add the dry ingredients alternately with the buttermilk mixture into the creamed butter and sugar on medium low speed. Mix only until the batter is smooth. |
|Spray the bundt pay with cooking oil and lightly dust with flour. Bang out any excess flour. |
|Spoon the batter into the pan and bang it a couple of times to settle the batter and remove any air pockets |
|Lower the oven temp to 325, place the pan on the center rack and bake for 1 hour 10 minutes, or until a tester comes out clean |
|Place the cake pan on a wire rack and cool for 10 minutes before unmolding. |
|In a medium sauce pan, add all the glaze ingredients. Bring to a boil then immediately reduce to simmer and cook for 5 minutes. Set aside to cool while the cake is in the oven. |
|Invert the cake onto the wire rack |
|With a pastry brush, give the cake a slow, gentle brushing with the glaze. Be sure to cover all exposed areas of the cake. Wait 3 minutes and repeat. Continue brushing coats of glaze onto the cake - allowing each layer to soak in - until all the glaze is used and the pound cake shines and glistens. |
|Allow the cake to cool to room temperature before serving. Covered, your lemon cake should keep for a week. |