There are some foods out there which taste of the sunshine. Sun ripened tomatoes, the juiciest fresh melons and citrus flavours which burst with tang, zest and zeal!
For me, one of my favourite flavours would be Lemons.
Citrus are a godsend during those cooler, chill winter and early spring days, (when they reach their peak season.)
Of course, cooler days call for a baking frenzy in this household… Who am I kidding, every day is a baking frenzy in this household!
This recipe comes tried and tested from the upmarket UK superchain Waitrose.
I’m not familiar with their products but I know of the chain and apparently they hold a Royal Warrant to supply groceries to Queen Elizabeth II and Prince Charles.
So I figure they must be onto a good thing!
This one has been taste tested on some of my work colleagues and got a big thumbs up of approval!
Dare I say part of this cake has some nearly royal approval???
The original recipe for this Caraway Seed cake can be found here at Waitrose, I’ve adapted it to include more buttery flavours along with the light tang of lemon. I hope it’s one you’ll enjoy…
Time: prep 20 mins, plus 40 mins baking
2 cups of plain flour
1 tsp of baking powder
175g softened butter extra to grease the cake tin
125g caster sugar
3 tsp caraway seeds
Zest and juice of two lemons,
Splash of milk as needed,
You’ll also need a 15-20cm cake tin, large mixing bowl, a citrus zester or grater, wooden spoon, sieve for the flour, measuring cups & spoons and some baking paper.
Preheat the oven to 180C (356F) and line the cake tin with some lightly buttered/greased baking paper.
Cream the softened butter & sugar together in the mixing bowl, until it comes together. It should be a light and fluffy texture. Grate the zest of two lemons into the bowl and add the caraway seeds. Stir in the lemon juice of the two lemons too (being careful to strain out any pips.)
Gently add the two eggs and stir until combined. The mixture will look a little curdled, but it will improve once the flour is added in.
Using the sieve, carefully sift the plain flour and baking powder into the mixing bowl. Mix into a smooth batter and add a generous splash of milk (if needed,) to loosen the mixture. Spoon into the cake tin and give it a few firm taps on the bench to distribute the cake batter evenly.
Bake in the preheated oven for 35-40 mins, or until golden brown and cooked through. Rest the cake in the cake tin until at room temp, turn out carefully from the tin and serve warm with the runny glaze, (some plain yoghurt or cream would be lovely too.)
Optional lemon sugar glaze:
Mix up a simple glaze of 1/2 cup of icing sugar with a few drops of lemon juice. Pour over the still warm cake and leave to set.