Orange and Poppy Seed Bundt Cake

Having made a lemon cake decided to try an orange cake but wanted to do something a bit different as opposed to doing the usual round sponge cake or loaf. Having enjoyed watching ‘My Big Fat Greek Wedding’ countless times, I was inspired to try a Bundt cake (a round cake with a hole in it!). This is recipe is very simple and quick to make and the addition of the sugar syrup after baking gives it added richness and moisture. It looks very decorative too due to the unique shape, making it easy to portion as you use the cake tins impression as a guide.

Orange and Poppy Seed Bundt Cake

Orange and Poppy Seed Bundt Cake

Serves 12


  • 200g/7oz Butter, plus extra for greasing the Bundt tin generously
  • 200g/7oz Caster Sugar
  • 3 Eggs
  • Zest of 1 Orange
  • 60g/2oz Poppy Seeds
  • 300g/10½oz Self Raising Flour
  • 150ml Milk
  • 150ml Freshly Squeezed Orange Juice, approx the juice of 2 oranges
  • Fine strips of Orange Zest to decorate

For the Syrup

  • 150g Caster Sugar
  • 150ml Orange Juice

Method Preheat the oven to 160degrees. Grease with butter a Bundt tin about 23cm/9.5inches in diameter. Cream the butter and sugar together and add the eggs gradually, one at a time, mixing well after each egg is added. Mix in the orange rind and poppy seeds and the sift in the flour. Mix until well combined. Finally add the milk and orange juice, until evenly combined. Spoon the mixture into the prepared bundt tin and bake in the oven for 45-50mins. When cooked allow to cool on a wire rack. To make the syrup, heat the sugar and orange juice in a saucepan over a low heat until the sugar is dissolved. Then reduce the sauce slightly so it thickens a little. Spoon the warm syrup over the bundt cake, while it’s still slightly warm, not completely cool. Then decorate with strips of orange zest. Enjoy!


Lemon Madeira Cake

I made this lemon Madeira cake last week and was so impressed! It tastes delightful. I have countless recipes for iced lemon cake and would highly recommend the one Bill Granger does taken from his book ‘Everyday.’ However, I thought I’d try something new and stumbled across this recipe.

I have made it a couple of times since and it doesn’t hang around for long!! Perfect with a coffee or tea, I believe the added addition of lemon curd on top of the icing gives it something more and looks very decorative.

Iced Lemon Madeira Cake

Serves 10



  • 175g/6oz Butter, softened
  • 175g/6oz Caster Sugar, sieved
  • Zest of 1 Lemon
  • 3 Eggs
  • 140g/5oz Self Raising Flour
  • 120g/4oz Plain Flour
  • 2tbsp Milk
  • 2tbsp Lemon Juice

Lemon Icing

  • 175g/6oz Icing Sugar, sieved
  • 3tbsp Lemon Juice
  • 1tbsp Lemon Curd, good quality


Preheat the oven to 160degrees. Grease well with butter a 2lb loaf tin.

Cream the butter and caster sugar together until smooth and creamy.

Add the lemon zest and add the eggs one at a time, mixing well. Sift the flours into the mixture along with the milk and lemon juice. Mix until well combined.

Spoon the mixture into the prepared tin and bake in the oven for 1hour and a quarter. Cool on a wire rack.

To make the icing mix the sieved icing sugar and lemon juice together to form a smooth but not to stiff icing. Spread evenly on top of the cooled cake and drizzle the warmed lemon curd on top. Don’t worry if some runs down the side, I think it looks better that way. Enjoy!