Traditional British Seed Cake
One of the most popular cakes throughout Great Britain's Victorian Era, this traditional Seed Cake features the unique flavor of caraway seeds in a lemon and vanilla-infused cake with a delicate texture, so perfect for tea time!
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 11 tablespoons butter
- 2 tablespoons neutral tasting oil
- 3 large eggs
- zest of one lemon
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 2 teaspoons caraway seeds
Instructions
- Preheat the oven to 350 F/180 C. Combine the flour, baking powder and salt in a bowl and set aside.
- In a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the oil and mix until combined. Add one egg at a time, mixing after each one. Add the lemon zest and vanilla extract and mix until combined. Add the flour mixture and mix just until combined. Add the milk and beat just until combined. If your batter is too dry add a little more milk. Be careful not to over-mix the batter. Mix in the caraway seeds. Scoop the batter into a non-stick 9x5 loaf pan, spreading the top smooth the back of the spoon.
- Bake on the middle rack for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 5 minutes and then remove from the pan and transfer to a wire rack to cool.
Nutrition
Calories: 210kcalCarbohydrates: 17gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 149mgPotassium: 134mgFiber: 1gSugar: 0.3gVitamin A: 385IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg
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