A delicious low carb, grain-free lemon poppyseed cake. Perfect for breakfast or dessert!
What do you think of when you think of lemon poppy seed muffins, or any poppyseed recipe really? I can’t help it, I instantly think of the episode of Seinfeld where Elaine tests positive for opium after eating poppy seed muffins. In typical Seinfeld fashion, the scenario seems utterly ludicrous and you think it can’t possibly be true. But according to snopes.com, it is in fact possible to test for opiates from eating a few poppy seed-containing baked goods. And people have been fired, suspended and denied employment because of it. So I suppose this low carb lemon poppy seed bundt cake recipe ought to come with a warning. Do not eat prior to taking a drug test! If your employment requires regular, surprise drug tests…well, I can’t help you there.
The other thing about poppy seeds is how ridiculously expensive they are when you try to buy them at the regular grocery store. I was horrified when I first started looking for them and discovered it was about $6 for a small jar that wouldn’t make it through two recipes. I highly recommend sourcing them elsewhere, online or at an Asian or Middle Eastern market where you can sometimes get them in bulk. Poppy seeds shouldn’t cost a fortune like that, it’s not like they aren’t common enough!
I don’t even remember what I wanted to make when I first started trying to source poppy seeds. When I finally had my hands on some not-outrageously-priced seeds, I knew I wanted to make some sort of lemon poppy seed baked good. Sure, I could have done muffins, but there is something so appealing about eating cake for breakfast. And I could have done the cake in a loaf pan, but then it would be more like quick bread and I wanted Cake with a capital C. So I settled on my bundt pan for curb appeal. And of course I had to top the whole thing off with a drizzly glaze. A naked bundt cake is just not in my repertoire.
This lovely thing was as delicious as it looks. That’s all I need to say.