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.

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