lemon drizzle poppy seed bundt

At times I think my blog could be renamed What Do You Make Of My Lemon Cake? because I bake them so often. As much as I try to use other flavours, I inevitably return to lemon. It's a firm favourite.

There was a pile of lemons sitting in the fruit bowl last week so I searched the interwebz for baking inspiration and landed on this beautiful bundt recipe on Sally's Baking Addiction. It's packed with lemon flavour and different from my usual lemon cakes in that it also contains poppy seeds and buttermilk.


The buttermilk provides a lovely, creamy balance to the punchy, lemon flavour. I also like that it gives the sponge a soft yet weightier texture, which is perfect for bundt moulds. I should use buttermilk more often.


There were two near disasters with this cake though, the first being the lemon soaking syrup. All the ingredients are weighed using American cup measurements so I got a chance to use my heart shaped cup measures, which are all handily strung together on a loop. Handy for storing, yes, but not so handy when you have just filled 1/2 cup of squeezed lemon juice and the weight of the other of the measures pulls it off the worktop as you pick it up, catapulting lemon juice across your kitchen.

I wasn't best pleased, although it made the kitchen floor smell very fresh.

Luckily I had a spare lemon although I did need to soak up some lemon juice from the floor with a kitchen towel to fill up the cup measure. Before you judge, the floor was clean so I deemed this action acceptable.


Near disaster number two was a pack of writing icing falling out the cupboard and bouncing off the freshly iced cake. Luckily it was a light tube, not a massive bag of flour, so it didn't damage anything. Perhaps I need to clear out that cupboard... 

Other than that, the cake was great. Give the recipe a whirl if you feel like something a little bit fancier than a lemon drizzle loaf. Just don't throw lemon juice around the kitchen like me.