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 2018You 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.