All That Lemony Goodness, Baking, Buttermilk, Cakes, Desserts, Desserts Lactose Free, Lemon

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….


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

Super Rich, Super Lemony Pound Cake

Serves 8 - 10
Prep time 20 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 30 minutes
Meal type Dessert
Misc Freezable, Pre-preparable
Occasion Barbecue, Birthday Party
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
  • Whisk
  • Cooking Spray
  • 3 tablespoons Flour (For dusting the pan)
  • Wire Rack & Sheet Pan
  • Pastry Brush


Preheat the oven to 375


Step 1
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.
Step 2
Cream the sugar and butter until light, pale and fluffy
Step 3
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.
Step 4
Spray the bundt pay with cooking oil and lightly dust with flour. Bang out any excess flour.
Step 5
Spoon the batter into the pan and bang it a couple of times to settle the batter and remove any air pockets
Step 6
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
Step 7
Place the cake pan on a wire rack and cool for 10 minutes before unmolding.
Step 8
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.
Step 9
Invert the cake onto the wire rack
Step 10
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.
Step 11
Allow the cake to cool to room temperature before serving. Covered, your lemon cake should keep for a week.

Lemon Buttermilk Pound Cake


  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!

    • platefodder says

      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!

    • platefodder says

      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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