Lemon and Caraway Cake
Delight your senses with this zesty Lemon and Caraway Cake, a harmonious blend of bright citrus and warm, aromatic caraway seeds. Perfect for afternoon tea or a light dessert, this moist and tender cake features the irresistible combination of fresh lemon zest and juice for a tangy kick, balanced by the subtle earthy flavor of caraway seeds. With a straightforward preparation and a golden, buttery crumb, this recipe is as easy to make as it is crowd-pleasing. Serve it simply with a dusting of powdered sugar, and enjoy its fresh, bakery-quality flavor in every slice. Whether you're a citrus lover or a fan of unique flavor pairings, this cake will be your next baking favorite!
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Ingredients
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 175 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons milk
- 2 teaspoons caraway seeds
- 2 tablespoons powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together the flour and baking powder. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Step 4
Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and juice.
Step 5
Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Start and finish with the dry ingredients to ensure even mixing.
Step 6
Gently fold in the caraway seeds to distribute them evenly throughout the batter.
Step 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8
Bake for 35–40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 10
Optional: Dust the cooled cake with powdered sugar before serving.
Nutrition Facts
| Serving size | (788.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2909.1 |
| Total Fat 167.6g | 0% |
| Saturated Fat 92.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 948.2mg | 0% |
| Sodium 927.4mg | 0% |
| Total Carbohydrate 332.8g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 168.8g | |
| Protein 43.0g | 0% |
| Vitamin D 136.0IU | 0% |
| Calcium 251.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 654.2mg | 0% |
Source of Calories