Saturday, April 17, 2021

Weekend Cooking: Lemon Poppyseed Bundt cake

On the odd occasion that I get the opportunity, I will buy a muffin for breakfast. While I like blueberry muffins, and raspberry and white chocolate muffins,really, my favourite is orange poppyseed. The reality is though, that it is a very specific type I like. Ideally it has to have a cream cheese topping. the problem with buying muffins from the shops though is that sometimes they are a bit dry, or a bit too moist, but when you get one that is just right....perfection. Funnily enough, the best ones locally are available at the local petrol station (or gas station).



While I have tried to make orange poppyseed cake, but it has been a long time! I did think that I still had poppyseed in the cupboard but I must have thrown it them out because I couldn't find them. Poppyseed is one of these ingredients that I buy for very specific recipes, and then never use it for anything else. 



I guess the key to avoiding that kind of waste, is to find a recipe that you like so much, that you can make it several time, therefore not wasting so much.



Recently in a Facebook group, someone posted what they said was a family favourite, so I grabbed a snip of it so I could try it.. Unfortunately I haven't been able to find who shared the recipe again, but I thank them for it.  I did also love the opportunity to pull out the bundt tin which in my opinion I don't get to use often enough.



The recipe was quite easy to do and it was very tasty, so I do have every intention that I will make it again before this lot of poppyseeds have to be thrown away! Next time I will remember to try and take a photo of a slice of the cake!




Lemon Poppyseed Bundt Cake



250 grams pure butter
I cup castor sugar
4 eggs.
1/2 cup milk
1/3 cup poppy seeds
1/3 cup lemon juice
The lemon zest of a whole lemon
1 teaspoon pure vanilla essence
1 teaspoon baking powder
2 cups self raising flour.


Cream butter amd sugar
Add eggs one at a time. Mix well
Add milk, lemon juice and vanilla essence
Add poppyseeds and lemon zest
Then add flour and baking slowly .
Bake in the oven at 180 c for 40 minutes
Decorate with icing sugar and lemon zest.



Weekly Menu

Saturday: Leftover pizza
Sunday: 
Monday: Out for dinner
Tuesday: Peri Peri Checken with mashed sweet potato
Wednesday: Boerwors with chakalaka sauch and bobotie rice
Thursday: Chargrilled stake with guacamole, salsa and tortillas
Friday: Out for dinner.









Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

21 comments:

  1. Lemon poppyseed cake is also one of my favorites. I thought you had made one before, but maybe it was a different recipe.

    best... mae at maefood.blogspot.com

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    Replies
    1. I mentioned this one in the what I baked post for March but haven't shared the recipe before.

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  2. A delicious sounding reason to get out my Bundt pan, as well as use up some poppy seeds, and I did get a fresh bag recently.

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    1. I have a chocolate caramel flan recipe on my blog that is well worth getting the bundt tin out for too Claudia!

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  3. Perfect. I love the same flavors as you when it comes to muffins and that’s so funny you get a great muffin at your petrol station!

    Definitely saving your recipe for this Bundt cake. We are about to have the kitchen remodeled so I won’t have access to the oven for a bit. I better get this cake made!

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    Replies
    1. Oh, a kitchen reno! I look forward to seeing some pics Tina!

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  4. I look forward to trying the cake with some new flour we are now using! Thanks for sharing, I haven't made a poppy seed cake or a bundt cake in years!

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    Replies
    1. Hopefully it inspires you to take a trip down memory lane Melynda!

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  5. My partner really likes lemon poppyseed stuf so I'll have to give this a try!

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  6. I had to look up chakalaka recipe. I only knew the word chachalaca as a bird in Mexico!

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    Replies
    1. I had no idea either Jackkie! I liked it though!

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  7. Marg, could you let me know if my link is visible to you? I didn't see it when I linked up (I was #3) so I refreshed and linked again (#4 in your linkup). Now both are blank again!

    ReplyDelete
    Replies
    1. I couldn't see it Tina, but I have now added your link in.

      Delete
    2. Thank you, I did it three times! I linked as #3 and then tried it using a different browser for #4. Later I used my tablet instead of phone and I saw the link for position #12 and once I refreshed it was gone. I am perplexed. Hoping it works next week, thanks for adding me!

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  8. I love lemon poppyseed too. Lemon is usually my choice for cakes and muffins. I'd love a big slice with a cup of tea. ;-)

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    Replies
    1. I am quite happy with lemon anything too Deb!

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  9. That recipe sounds yummy. I bet the cake is delicious with a hot cup of good coffee.

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    Replies
    1. Or with a can of Coke No Sugar which would be my choice Diane!

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  10. i love lemon zest and i love poppy seeds!

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