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Special Plants Nursery (Chippenham, England)

Our third day was a busy one as we left our first hotel in Bath and traveled to Wells. There were several stops along the way, the first being Special Plants Nursery in Chippenham, England. It was a warm day. The nursery is owned by former Oregonian Derry Watkins, who moved to England decades ago when she married an Englishman. She is a plant collector and has traveled all over the world, her favorite place being South Africa.  That is Derry in the above photos talking to our group. The house and garden are located on a steep hill with idyllic countryside surrounding it. She says the garden was designed by her architect husband and she has filled it with her favorite plants, mostly tender perennials that she has collected from her plant-hunting expeditions. Most of the beds are terraced and many plants are grown in gravel. The garden is also enhanced with some striking ornaments - Lower island beds proceed downhill - A bog garden - At the bottom of the property is a woodland walk....
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Lemon Pound Cake


A most delicious pound cake and the best lemon one we've tried. We had it with strawberries and whipped cream. Enjoy!

Lemon Pound Cake

Cake
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2-3 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs, at room temperature
Syrup
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 3 tablespoons lemon juice
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice (or enough for desired consistency)
Preheat the oven to 325. Generously grease a 10" Bundt pan with shortening or baking spray. Dust the pan with granulated sugar.

Whisk together the flour, baking soda and salt. Set aside.

In a separate bowl, whisk the buttermilk, lemon zest and lemon juice together. Set aside.

Cream the butter and sugar on medium speed until light (about 3-4 minutes). Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well.

Lower the speed of the mixer and beat in about 1/3 of the flour mixture, followed by 1/3 of the buttermilk mixture. Continue the procedure ending with the last 1/3 of flour mixture. Beat until incorporated, scraping the bowl and beaters as necessary.

The batter will be thick. Transfer it to the prepared Bundt pan and smooth the top. Bake for 60-75 minutes or until a tester comes out clean.

Remove from the oven and place the pan on a cooling rack. Carefully run a thin-bladed knife around the edges of the pan and the center post. Allow the cake to cool in the pan for 10 minutes.

As the cake cools, prepare the syrup by combining the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Remove the cake from the pan and brush it with the lemon syrup. Let the cake cool completely.

After the cake is totally cooled, make the glaze by whisking together the powdered sugar and lemon juice. You want a medium consistency, not too thick and not too thin, just to the point where it is run down the sides of the cake.

Text and photos by Phillip Oliver
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