Bundt number six didn’t have any particular inspiration other than I didn’t want to make a special trip to the store, and I wanted to use my new 12-cup Bundt pan. This spice-filled buttermilk cake fit the bill. Plus it’s got a lemon glaze, and I’ve got a wealth of lemons right now.

The cake pan made a huge difference. The cake cooked in the period of time I expected and wasn’t overly brown. Much better. I’m not super crazy about the cake. It’s good, not too sweet and the spices are nice. But I’m finding that I really don’t like nuts in cake, walnuts in particular. It just ruins the whole experience for me. Larry enjoyed it much more than I did. The recipe is posted here, although I don’t think I’ll make this cake again.

• Black Pepper and Spice Cake with Lemon Glaze (Cake Keeper Cakes, p. 106)