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.
Servings: 12 people
Calories: 385kcal
Ingredients
- 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 flour
- 2 tsp baking powder
- 150 ml sherry
- 50 g icing sugar
Instructions
- Turn on the oven to 180℃ (350℉, Gas 4).
- Cream the butter and sugars together until light and fluffy.250 g unsalted butter, 100 g light muscovado sugar, 150 g golden caster sugar
- Grate in the lemon rind and add the caraway, then beat until combined.1 lemon, 1 tbsp caraway seeds
- Beat in the eggs, one by one, adding a little of the flour if the mixture looks as though it's splitting.5 medium eggs
- 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.
Notes
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 serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
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