Lemon Caraway Seed Cake
An old-fashioned seed cake, jazzed up with a little lemon and sherry with a drizzle of lemon icing over the top.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 12 people
- 250 g unsalted butter
- 100 g light muscovado sugar
- 150 g golden caster sugar
- 1 lemon (organic or unwaxed is best as you're going to use the zest)
- 1 tbsp caraway seeds
- 5 medium eggs (or 4 large ones)
- 340 g wholemeal spelt
- 2 level tsp baking powder
- 150 ml sherry
- 50 g icing sugar
Turn on the oven to 180℃ (350℉, Gas 4).
Cream the butter and sugar together until light and fluffy.
Grate in the lemon rind and add the caraway, then beat until combined.
Beat in the eggs, one by one, adding a little of the flour if the mixture looks as though it's splitting.
Sieve in half the flour and baking powder, then stir in half of the sherry. Repeat with the remaining flour, baking powder and sherry.
Juice the lemon and stir in half until just incorporated.
Spoon the batter into a greased bundt tin or a lined large loaf or round cake tin and bake in the centre of the oven for about 45 minutes or until a skewer inserted into the middle comes out clean (ish).
Allow to cool in the tin for ten minutes, then turn out onto a wire rack to cool completely.
Beat the remaining lemon juice with the icing sugar and drizzle over the cake in anyway you see fit.
Adapted from Rachel Roddy's seed cake - Guardian, 11 August 2018
You can use a large loaf tin if you don't have a bundt mould.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact serving size and ingredients used.
Calories: 385kcal | Carbohydrates: 44.9g | Protein: 6.5g | Fat: 19.5g | Saturated Fat: 11.4g | Cholesterol: 113mg | Sodium: 40mg | Potassium: 47mg | Fiber: 2.8g | Sugar: 25.6g