Description
Caraway seed cake brings a nostalgic touch of traditional British baking right to your kitchen. Warm spices and delicate crumb invite comfortable memories while connecting generations of home cooks with this simple, elegant dessert that celebrates comfort and heritage.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) unsalted butter, softened
- 225 grams (8 ounces) caster sugar
- 4 large eggs
- 225 grams (8 ounces) all-purpose flour
Flavoring Ingredients:
- 2 tablespoons caraway seeds
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Leavening and Liquid Ingredients:
- 2 teaspoons baking powder
- 4 tablespoons milk
- 1 pinch of salt
Instructions
- Prepare a 9-inch cake tin by generously greasing its interior, then preheat the oven to 180°C (350°F) for optimal baking conditions.
- Combine flour and caraway seeds in a mixing bowl, ensuring even distribution of the aromatic seeds throughout the dry ingredients.
- Using an electric mixer, cream butter and sugar together until the mixture becomes light, pale, and significantly increased in volume.
- Incorporate eggs into the butter mixture one at a time, mixing thoroughly after each addition to create a smooth, cohesive batter.
- Introduce milk, baking powder, salt, freshly grated lemon zest, and vanilla extract into the mixture, stirring until all components are well integrated.
- Delicately fold the flour and caraway seed mixture into the wet ingredients, using gentle, sweeping motions to maintain the batter’s airiness.
- Transfer the prepared batter into the greased cake tin, ensuring an even distribution and smooth surface.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Allow the cake to rest in the tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
Notes
- Toasting caraway seeds beforehand intensifies their nutty, slightly anise-like flavor, enhancing the cake’s aromatic profile.
- Consider replacing some flour with almond or coconut flour for a gluten-free version that maintains a tender crumb.
- Sprinkle additional toasted caraway seeds on top of the cake for extra texture and visual appeal.
- Serve warm with a dollop of lavender-infused whipped cream to complement the cake’s delicate spice notes.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 464
- Sugar: 31g
- Sodium: 72mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 93mg