All that Lemony Goodness ~ #10

All that Lemony Goodness ~ #10

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….

Nada..

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.

pound cake

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

[gmc_recipe 6969]

Lemon Buttermilk Pound Cake

4 thoughts on “All that Lemony Goodness ~ #10

  1. Toby, that’s a gorgeous cake! This Homestead Creamery Buttermilk sounds pretty interesting but we don’t have that where i live for sure. In fact ordinary buttermilk is hard to get as the supermarket always runs out of stock. I’ll see if I can get some because I want to bake this cake!

    1. Phong, it is really good. Jane says it’s the best dessert thing I’ve ever made. I love the fact there’s no icing, just that sweet / sharp syrup soaked in. It truly keeps it moist and amps up that lemon flavor.
      If you can’t get buttermilk there, try doing what Stacy does and clabbering milk with vinegar. It’s not exactly the same, but it comes close.

  2. Oh, wow, Toby! That BUTTERMILK sounds fabulous. I usually make my own substitute by adding lemon juice or white vinegar to whole milk since buttermilk is hard to come by in Dubai but next time I’m going to do half whipping cream and half milk before adding the juice or vinegar. I know it won’t be the same as your lovely Homestead brand though. That is one beautiful lemony Bundt cake!

    1. I was always under the impression that cultured – or fermented dairy products – were an integral part of the region’s diet. I think I’d locate me a ghee maker and see if I couldn’t get ahold of some of the cast off…. if not for the liquid itself, it might make a decent catalyst to clabber the milk you can get.

      Good on you for making your own, though. We love a resourceful gal 🙂

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