I have a bundt pan problem. There I said it.

I love a good pound cake. I have quite a few favorites in this category: a sour cream one, a cream cheese one, a lemon buttermilk one. Yes, I just could go on and on, I am Southern after all.

I think pound cake is a favorite for me because this is one of the few desserts the the MotH* likes. It is simple, slightly sweet, but not too sweet, and I think that appeals to him. It does not hurt that the Boy is a big fan too, as am I.

Funny, my mom used to make pound cake (or as my paternal grandmother would call plain cake)** and toast it in the toaster oven and then smear it with peanut butter. Not something I would do, no matter how much I love some peanut butter, but I understand the idea. Crunchy cake with goopy peanut butter. To each her own.

So in the next few posts, I’ll share my favorite pound cake recipes and my favorite bundt pans as well. They really are, in my opinion, works of art. And the ones I order are all Made in America. Pretty cool, right? Yes, it is Nordic Wear and it is pretty damn cool.

My first non-traditional bundt pan is one that a great friend got for me ages ago – from William-Sonoma – which I could never had afforded at that time. Since my degrees were in Art History and I focused on 17th-century French Chateaus and 18th-century British Country Houses, I had a thing for the Fleur-de-lis.dd_1524 Living here lots of people mistake my fleur-de-lis thing for a support of New Orleans, and most of the time I do not bother to correct people and I do love New Orleans a lot. But the people that know me – really know me – understand the origin of this symbol for me. And my dearest friend bought this bundt pan for me – and shared her sour cream pound cake recipe with me. We are similar in that family recipes are very important and Southern Living magazine has produced some of our favorite things to make (see: Cranberry Relish).

*Man of the House.

** I have made my grandmother’s Plain Cake recipe as an adult and it was pretty much disappointing. Just not inspiring in the least. That said, she made the most amazing fried apple pies. Yes, this conversation will continue.




This was a bit of a splurge but it has been so well worth it.  I first saw this instant-read thermometer on America’s Test Kitchen and did not order it at first because the price put me off. I had a little thermometer that I really kind of liked and it worked just fine, but it was a bit pokey in indicating temperature and kind of meh, but it was ATK best buy and I did get along with that for several years.  So when America’s Test Kitchen sent an email that they were giving a discount on their “most trusted” Thermopen, I just had to go for it.

And I am glad I did. I am beyond thrilled with my Thermopen. No kidding. It is great for casseroles and even better for meat temperatures.D&D_0320But it is best for me for pound cakes. I know the skewer thing works, but this makes me feel so much better.

Nothing worse than slicing into a pound cake and finding out it is a bit raw inside. Blech. Yeah really blech.

Pound Cake Cookies, or another excuse for a lemon cookie.

This is recipe from My Baking Addiction, a great blog that I look at regularly.

With a couple of small modifications. But that’s me. Can’t help myself. D&D_0858

1 cup sugar
Zest of one nice sized lemon
2/3 cup unsalted butter, room temperature
2 large eggs
2 Tbs fresh lemon juice
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt

1 1/4 cups confectioners sugar, sifted – a must!
1 Tbs fresh lemon juice

Preheat oven to 350 degrees. Over waxed paper, sift together all purpose flour, baking powder, and salt.
In a bowl, rub lemon zest into sugar. Add to stand mixer with butter, and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, lemon juice, and vanilla. Gradually, add the flour mixture, and mix until just combined.

Using a cookie scoop*, place dough about two inches apart on parchment-lined cookie sheet. Bake for 10 – 12 minutes, or until bottom is golden – which is really a strange way to tell, in my opinion. Allow to cool for a few minutes then move to a wire cooling rack.

Once cookies cool completely, make the glaze of lemon juice and confectioners sugar. Glaze the cookies and let the glaze harden.

26 cookies
23 October 2015  – So much like my lemon sour cream cookies

* I have a cookies scoop, but have no idea how to tell what size it is. How does one go about that? Ugh. But in this case, it worked.

2015 Butter Usage (by month – September)


Pecan Pie Cookies

2 September 2015 – 2 Tbs – Cheddar Orzo, but with Cheddar instead of Gruyere.

4 September 2015 – 12 Tbs – Pecan Pie Cookies

4 September 2015 – 10 2/3 Tbs – Oatmeal Cookies

6 September 2015 – 8 Tbs – Peanut Butter Cookies

11 September 2015 – 10 2/3 Tbs – Oatmeal White Chocolate Cranberry Cookies

11 September 2015 – 5 1/3 Tbs – Magic Bites

18 September 2015 – 16 Tbs – Sugar Cookies

18 September 2015 – 8 Tbs – Snicks

19 September 2015 – 12 Tbs – Sour Cream Pound Cake

30 September 2015 – 12 Tbs – Nutty Chocolate Chip Cookies

Total 96.65 Tbs = 12.08 sticks = 3.02 pounds

All in cookie form apparently. Guess I’m keeping my friends happy. However, I need to expand my butter usage to include something that might resemble dinner. Or not.

Sour Cream Lemon Pound Cake


Sour Cream Lemon Pound Cake

The MotH is not a huge fan of sweets. When the Boy at least lived here it was easier. He would pretty much eat most sweets – but not fudge. I can understand that. One piece of chocolate fudge and I am done. Peanut Butter Fudge is another thing all together. But you can see that from my peanut butter fudge tests in this blog. But I digress.

Now that it is just me and the MotH, I have had to re-work things or find other outlets for my making of sweets. So I have friends at work that accuse me of trying to make them fat. I don’t think that is valid because I do not bring that much in – a few cookies — a bit of cake – I mean you can just say no.  So I just take it as a compliment. I hope it is meant that way. Not sure.

I made this because a friend wanted strawberry shortcake and he said it was a pound cake thing, I pretty much, um – hate  – do not like strawberries – ugh. And I always thought that strawberry shortcake involved a biscuit-ish thing, not a pound cake. Again my ignorance.

So while this is not strawberry shortcake, it is part of the way there.

3/4 cup unsalted butter, softened
2 1/4 cups sugar
4 eggs
2 1/4 cups all purpose flour
1/4 tsp baking soda
1/8 tsp salt
3/4 cup sour cream
2 tsp vanilla

Heat the oven to 325 degrees. Grease and flour 10″ bundt pan.
Cream butter and gradually add sugar. Add eggs one at a time, beating after each addition.
Combine flour and soda, add to butter mixture, alternating sour cream beginning and ending with flour. Mix until just blended. Stir in vanilla.
Pour batter into prepared pan. Bake 1 hour 5 minutes or until tester comes out clean. Cool in pan 15 minutes, remove from pan, and let cool completely.

Southern Living – at least I think it is – I am pretty comfortable with this.

Have used the copy of a page in Southern Living since at least the 1990s. Great pound cake.

So many times I cannot count and then when I started keeping track …
26 May 2008 – Memorial Day for my family
18 September 2014

19 September 2015

2015 Butter Usage (by month – June)

1 June 2015 – 8 Tbs – Lemon Buttermilk Poundcake

2 June 2015 – 2 Tbs – Lemon Glaze

11 June 2015 – 3 Tbs – Pasta with asparagus and mushrooms

11 June 2015 – 8 Tbs – Banana Nut Bread – for Fred. Love my Dad!! And his name is not Fred, it’s just what I call him.

25 June 2015 – 16 Tbs – Sugared Lemon Cookies with Lemon Glaze

37 Tbs = 4.625 sticks = 1.15625 pounds


Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake


Lemon Buttermilk Pound Cake

I’m a huge fan of pound cake, mostly because it is not too sweet – at least the ones I make are not. Now this one has two of my favorite things in it  – lemon & buttermilk. Sorry, but buttermilk (or sour cream) in any cake is a very good thing. I’m sure there is some chemical reason for this, but to me it’s just good eats (thanks AB).

3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 Tbs lemon zest
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil

Lemon Glaze
2 Tbs unsalted butter, melted and cool
1 Tbs lemon zest
2 Tbs lemon juice
1 1/2 cups confectioners’ sugar

Preheat oven to 350 degrees. Grease and flour a ten inch tube pan.
In a bowl, whisk together flour, baking powder, and salt.
Cream together butter and sugar until light and fluffy. Beat in lemon zest, then eggs, one at a time mixing well after each addition.
In a measuring cup, combine vanilla, buttermilk, and vanilla. Alternating add flour and buttermilk mixture, starting and ending with flour. Stir only until no streaks of flour remain. Pour into prepared pan.
Bake for 50-55 minutes, until toothpick into the center comes out clean (Be sure to be careful about this and make sure the skewer, a toothpick really won’t do, really comes out clean and dry).
Cool on a wire rack before topping with lemon glaze.

Combine all glaze ingredients in a bowl. Mix until smooth


Stained Glass Bundt Pan – Nordic Wear via William-Sonoma

24 June 2012 – vvvg
25 November 2014 – Thanksgiving @ Doug & Samantha’s
2 June 2015 – went over well @ home and @ the office. Truly, a no fail pound cake. Really pretty in my newest cake pan – love the Nordic Wear (for W&S) gold baking pans. I have several. Best part – they are made in the U.S.A! Something I think is very important.