Caraway Seed & Lemon Cake (Easy Old-Fashioned Loaf)

Name: Caraway Seed & Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: One (1lb) loaf cake
Ingredients: 1/2 cup (120g) butter, softened; 2/3 cup (120g) sugar (in the U.K. use caster sugar); 3 large eggs; 1/2 tsp vanilla paste; 1/4 tsp lemon extract; 1 heaped tsp caraway seeds; the finely grated zest of one lemon; Scant 1 1/4 cups (170g) self-raising flour; 3/4 cup (60g) ground almonds; 2 TBS whole milk

Thursday, 24 September 2026

If you love old-fashioned bakes with a touch of charm, this Caraway Seed & Lemon Cake is a beautiful little loaf to add to your teatime rotation. Adapted from a trusted Tamasin Day-Lewis recipe, it combines the bright freshness of lemon with the gentle warmth of caraway - just a subtle hint, never overpowering.

A touch of vanilla, finely ground almonds for tenderness, and that clever trip of rubbing lemon zest into the sugar for extra fragrance and flavour make this loaf wonderfully moist, aromatic, and evenly textured.

Its simple, comforting, and perfect, served thinly sliced with a hot cuppa or even a little schmear of butter. A lovely bake for any day you want something that is quietly delicious.

I usually like to have something baked in the house to sit down and enjoy with a hot drink mid-afternoon. A bit of cake, a cookie, a square . . . just something sweet that goes really well with a hot drink.

This recipe I am sharing with you today was adapted from a cookery book by Tamasin Day-Lewis. I love her recipes. They are all fabulous. I used to love watching her television programs (Tamasin's Weekends and Great British Dishes). She is the sister of Daniel Day Lewis (the actor), and also writes regularly for a variety of magazines and publications. She is also a film director and producer in her own right. So, very accomplished.

I love and trust her recipes. They are impeccable. I have never cooked one of her recipes that didn't turn out or that wasn't delicious. In her narrative to this recipe, she speaks of Victorian Seed Cake as being hideous. On that point we will have to disagree I am afraid.

I baked a traditional seed cake on here several years ago and it was lovely. You can find that recipe here. It was said to be William Wordsworth's sister's favourite cake, and it is not hard to see why. Its beautifully delicious.

So is this cake, which like the other seed cake makes use of Caraway seed as a flavouring. Do NOT be tempted to add more than the recipe asks for or you will be disappointed by the almost medicinal flavour of the cake. The flavour of caraway should not be the predominant flavour here . . . but only a subtle hint.

This is a delicious cake with a fine, even texture, lightly flecked with caraway seed and deliciously flavoured with lemon.

Tamasin enjoys hers with a glass of 20 year old Pedro Ximenez Sherry. Me, I make do with a hot cup of lemon tea. Everybody's happy.

🍋INGREDIENTS NEEDED TO MAKE THIS CAKE🍋

Simple pantry ingredients put together in a most delicious way.

1/2 cup (120g) butter, softened
2/3 cup (120g) sugar (in the U.K. use caster sugar)
3 large eggs
1/2 tsp vanilla paste
1/4 tsp lemon extract
1 heaped tsp caraway seeds
the finely grated zest of one lemon
Scant 1 1/4 cups (170g) self-raising flour
3/4 cup (60g) ground almonds
2 TBS whole milk

🍋NOTES ON INGREDIENTS🍋

Butter (Softened)

Softened butter is essential for achieving that light, fluffy creamed base. it blends smoothly with the lemon-infused sugar to create a beautifully airy texture in the finished loaf.

Sugar & Lemon Zest

Rubbing the finely grated lemon zest into the sugar first is a brilliant tip I learned from Dorie Greenspan. It releases the oils and intensifies the lemon, giving the cake a brighter, deeper citrus flavour.

Eggs

Three eggs provide richness and structure. Adding them one at a time helps maintain the batter's smoothness and prevents curdling.

Vanilla Paste & Lemon Extract

These two flavourings work together to support the lemon without overwhelming it.

Caraway Seeds

Caraway is the star, but only a whisper. Don't add more than directed or the flavour can become medicinal. Used sparingly, it adds a subtle, old-fashioned warmth that complements the lemon beautifully.

Self-Raising Flour

Provides lift and structure, helping the loaf rise evenly and bake into a fine, tender crumb.

Ground Almonds

These add moisture, richness, and a delicate nuttiness. Tehy also help to create the cake's even velvety texture. Almond meal/flour is simply finely ground blanched almonds, powdery, not oily. Don't use the one with skins in it.

Whole Milk

Just a splash loosens up the batter and ensures the loaf baked up tender, rather than dense.

🍋HOW TO MAKE CARAWAY SEED & LEMON CAKE🍋

A very simple make and bake.

Preheat the oven to 330*F/ 170*C/gas mark 3. Butter a 9 X 4 inch loaf tin and line with paper. Butter the paper. (This makes sure that the cake will not stick.)
Rub the lemon zest into the sugar until very fragrant. (Just use your fingers. This simple step makes a wonderful flavor difference.)
Cream the butter in a bowl along with the lemon sugar until light and fluffy. (I use an electric hand whisk to do this.)
Beat in the vanilla, lemon extract, and then eggs, one at a time. (Slowly so as not to curdle the dough. If it does start to split you can add a bit of the flour to bring it back together.)
Stir in the caraway seeds. Sift the flour over top and then add the ground almonds, folding all together well. (I use a spatula or large metal spoon to do this.)
Stir in the milk. Spoon into the prepared loaf tin. (Smooth the top over and then run a knife down the center to give you a lovely crack in the top.)
Bake in the preheated oven for 50 minutes. (It should be well risen and golden brown. A toothpick inserted in the centre should come out clean.)
Let sit in the pan for 10 minutes then turn out onto a rack to cool completely.
Store in an airtight container. (It will keep well for up to a week.)

🍋HINTS AND TIPS FOR SUCCESS🍋

Rub the lemon zest into the sugar first

This is a trick that helps to release the lemon's oils and gives the cake a brighter, deeper citrus flavour. It really does make a difference.

Cream the butter and lemon sugar together until very light and fluffy

A well-creamed base is key to achieving that fine, even texture the cake is known for.

Add the eggs one at a time

This keeps the batter smooth and prevents curdling, ensuring a tender crumb.

Measure the caraway carefully - no more than stated in the recipe

Caraway should be a subtle whisper, not the dominant flavour. Too much and the cake becomes medicinal.

Use finely ground almonds (almond meal/flour)

These add moisture and richness. If grinding your own, stop before the oils release. They should be powdery, not moist. Do not use the almond meal which contains the skins. Only blanched almonds.

Fold gently once the flour and almonds are added

Overmixing can toughen the cake. A gentle fold keeps the texture tender.

Check for doneness with a toothpick

It should come out clean - this ensures the loaf is baked through without drying out.

Let the cake cook in the tin for exactly 10 minutes.

Not hours - just 10 minutes. This helps it set before turning out.

Store in an airtight container

This keeps the cake moist and preserves that lovely lemon-caraway aroma.

Optional but delicious

Serve with softened butter or honey butter. It is pretty darn delicious plain, but a little butter or honey butter makes it extra special.

🍋FREQUENTLY ASKED QUESTIONS🍋

WHAT DOES CARAWAY ADD TO THIS CAKE?

Caraway brings a gentle, old-fashioned warmth - but only a hint. Don't add more than directed to add.

WILL THE LEMON FLAVOUR COME THROUGH STRONGLY?

Yes, by rubbing the lemon zest into the sugar, the oils are released and boost the citrus fragance and flavours.

CAN I USE VANILLA EXTRACT INSTEAD OF PASTE?

Yes, by all means 1 tsp will be plenty.

WHAT ARE GROUND ALMONDS? ARE THEY THE SAME AS ALMOND FLOUR?

Yes, ground almonds, almond meal, and almond flour are essentially the same thing. Finely ground blanched almonds (no skins). They should be powdery, not oily or moist.

CAN I GRIND MY OWN ALMONDS?

Yes, you can! Just grind blanched almonds until fine, stopping before the oils release, so they stay dry and flour-like.

HOW CAN I TELL IF MY CAKE IS DONE?

It should be well risen, golden brown, and a toothpick inserted in the center should come out clean.

HOW LONG SHOULD IT COOL IN THE TIN?

Exactly 10 minutes. This helps it to set up perfectly.

HOW SHOULD I SERVE IT?

Thinly sliced, plain or lightly buttered. It's also lovely with fresh berries and a bit of cream.

DOES IT NEED ANYTHING ON TOP?

Not at all. It's pretty delicious just as is.

🍋A FEW OTHER TEATIME RECIPES TO ENJOY🍋

I am of the opinion that there is nothing that can improve a nice hot cup of tea more than a bit of something sweet to enjoy along with it. Here are a few other favorites.

ZESTY LEMON COCONUT BARS - Bright, sunny, and irresistibly moist. An easy one-bowl coconut cake baked until tender and golden, then topped with a rich creamy lemon buttercream and a shower of fresh zest for extra sparkle. The combination of sweet coconut combined with tangy lemon is pure magic, creating a treat that's simple to make, beautiful to serve an absolutely perfect with a hot drink or even a scoop of vanilla ice cream.

GINGER CRUNCHIES - Crisp, buttery and wonderfully moreish. These are the kind of teatime treat that disappears the moment they hit the plate. A tender shortbread-like base infused with warm ginger bakes to a pale golden crunch, then gets topped with a lush, melt-in-the mouth ginger glaze that seeps into every crumb for even more flavour. Add a sprinkle of stem or candied ginger on top, and you have a sweet spicy bite that's impossible to stop at just one.

Pin this delicious recipe to your Dessert, Teatime or Cake recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: One (1lb) loaf cake

Author: Marie Rayner

Caraway Seed & Lemon Cake

Prep time: 15 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 15 M

A delightful cake to enjoy mid-morning with a hot cuppa. Serve thinly sliced plain, or lightly spread with butter. It is also awfully good served with some fresh berries and a spot of cream.

Ingredients

1/2 cup (120g) butter, softened
2/3 cup (120g) sugar (in the U.K. use caster sugar)
3 large eggs
1/2 tsp vanilla paste
1/4 tsp lemon extract
1 heaped tsp caraway seeds
the finely grated zest of one lemon
Scant 1 1/4 cups (170g) self-raising flour
3/4 cup (60g) ground almonds
2 TBS whole milk

Instructions

Preheat the oven to 330*F/ 170*C/gas mark 3. Butter a 9 X 4 inch loaf tin and line with paper. Butter the paper.
Rub the lemon zest into the sugar until very fragrant.
Cream the butter in a bowl along with the lemon sugar until light and fluffy.
Beat in the vanilla, lemon extract, and then eggs, one at a time.
Stir in the caraway seeds. Sift the flour over top and then add the ground almonds, folding all together well.
Stir in the milk. Spoon into the prepared loaf tin.
Bake in the preheated oven for 50 minutes. It should be well risen and golden brown. A toothpick inserted in the centre should come out clean.
Let sit in the pan for 10 minutes then turn out onto a rack to cool completely.
Store in an airtight container.

Notes

You can easily make your own self rising flour. For every cup (120g) needed, add 1 1/2 tsp of baking powder and 1/4 tsp salt.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

read article

Traditional Old-Fashioned Boiled Dinner (Maritime & New England Classic)

Wednesday, 23 September 2026

There is nothing quite as comforting when the cooler months roll around as a good old-fashioned Boiled Dinner - a true Maritime and New England classic that's been loved for generations. This humble one pot meal starts with salty meat simmered low and slow until tender, creating a rich cooking liquor that infuses the eating vegetables with deep, nostalgic flavour.

Simple ingredients, gentle cooking, and timeless tradition come together to create a dish that's plain, hearty, and incredibly satisfying. The kind of meal which has been enjoyed for decades. If you are craving cozy comfort food that feels like home, this classic boiled dinner delivers every single time!

One of my favourite meals has to be a good old fashioned boiled dinner. This is very much a Maritime thing. Or even a New England thing. (The Eastern side of Canada is called the Maritimes and consists of New Brunswick, Nova Scotia, and Prince Edward Island.)

A lot of people in the Maritime provinces can trace their lineage back to the Loyalists who moved up from the American Colonies, after the War of Independence. And a lot of Maritimers left the Maritimes and moved to New England after WW2 looking for work.

I have family on both sides of the border, and I would wager that we all enjoy a good old fashioned boiled dinner from time to time!

A boiled dinner is a one pot dish, from the days before slow cookers, which consists of simmering salty meat (ham or beef) until tender in cooking liquor and adding vegetables at the end to cook in that same liquid.

The long slow simmer of the meat, lends such a tender quality to the meat and flavours the liquor, which then imparts flavour into the vegetables when you cook them in it.

When everything is all done, you just slice your meat and serve it with the cooked vegetables. You can strain the cooking liquor if it isn't too salty and serve the meat and veg in shallow bowls with some of the liquor spooned over top, but my favourite way is to just serve the sliced meat and veg along with a delicious parsley sauce. This makes for some really good eating, and you usually have plenty of meat leftover to enjoy in sandwiches or even a pan of hash or bubble and squeak the next day.

This is humble, simple, economical and very delicious and has been feeding Maritimers for many, many years. I hope you will be inspired to give it a go!

INGREDIENTS NEEDED

TO MAKE

🥕✨A TRADITIONAL BOILED DINNER🥕✨

Simple ingredients put together in the most delicious way.

For the meat:

3 1/2 pound corned beef, gammon or salt beef
2 leeks, trimmed and cleaned
1 carrot
2 ribs celery
a cinnamon stick
9 peppercorns
6 stalks parsley
a couple bay leaves
cold water to cover
(If doing gammon, you can do half water and half apple juice)

For the Vegetables:

1 small rutabaga/swede peeled and cut into thick slices
1 small head of white cabbage, trimmed and cut into quarters
6 to 8 carrots peeled
6 to 8 medium sized potatoes, peeled and halved

For the Parsley Sauce:

2 TBS butter
2 TBS flour
2 cups (480ml) milk
pinch dry mustard
freshly grated nutmeg to taste (a pinch)
salt and white pepper to taste
several handfuls of fresh parsley, washed, dried and chopped

🥕✨INGREDIENTS NOTES🥕✨

Meat (Corned Beef, Gammon, or Salt Beef)

This dish is built on salty, slow‑simmered meat, which seasons the entire pot as it cooks. The long simmer makes the meat beautifully tender and infuses the cooking liquor with deep flavour .
You can use corned beef, gammon, salt beef, or even brisket depending on what’s available .
If using gammon, half apple juice and half water adds a gentle sweetness and helps balance the saltiness .

Aromatics (Leek, Carrot, Celery)

These vegetables are added at the start to flavour the broth rather than to be eaten. They’re removed before adding the serving vegetables .
They create a savoury base that supports the meat and the later vegetables.

Spices & Herbs

Cinnamon stick: Adds a subtle warmth and depth to the cooking liquor — not sweet, just round and comforting .
Peppercorns: Provide gentle heat without overpowering the dish.
Parsley stalks: Infuse herbal freshness into the broth.
Bay leaves: Classic for long simmers; they add a soft, savoury backbone.

Vegetables (Carrots, Swede/Rutabaga, Cabbage, Potatoes)

These are the vegetables that will be served with the meat. They’re added in stages so everything cooks evenly and stays tender but not mushy .
Cabbage: Cut into wedges with the root intact so it holds together during cooking .
Swede/Rutabaga: Adds earthy sweetness and stands up well to long cooking.
Carrots: Left whole for rustic presentation and even cooking.
Potatoes: Halved so they cook through and absorb the broth’s flavour.

Parsley Sauce

A simple white sauce enriched with butter, milk, mustard, nutmeg, and plenty of parsley. It brings creaminess and brightness to the plate and complements the salty meat beautifully .
White pepper keeps the sauce visually clean and traditionally flavoured.

🥕✨HOW TO MAKE A BOILED DINNER🥕✨

Although this does take a bit of time to cook to perfection it is very simple to make.

Place the meat, leeks, carrot, celery, cinnamon stick, peppercorns, parsley stalks and bay leaf into a large saucepan. Cover with the cold water. Bring to the boil. (Just to the boil, as soon as it reaches boiling turn it down to a simmer.)
Scoop off any scum which has risen to the top and discard, then reduce to a simmer and partially cover. (I use a metal spoon to skim the top.)
Simmer slowly for 3 to 4 hours until the meat is very tender. A fork should go through it easily. Remove the meat and set aside to keep warm. (Its important not to have the pot liquor boiling. This may toughen the meat rather than tenderize it.)
Remove and discard the carrot, leek and celery. (All the flavour will be cooked out of them anyways.)
Bring the liquid back to the boil, add the cabbage and cook for about 10 minutes, then add the potatoes and swede, cook for about 10 minutes longer, add the carrots and cook for a further 5 to 10 minutes at which time all of the vegetables should be tender. (It is important to add the veggies in stages from the one which will take the longest to cook and ending with the one which will cook the quickest.)
While your vegetables are cooking make your parsley sauce. Melt the butter in a saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes, then whisk in the milk slowly. (I use a small wire whisk.)
Cook, stirring, until the mixture comes to the boil, then reduce to a slow simmer and cook for about 10 minutes. (It should be smooth and lump free.)
Season to taste with a grating of nutmeg, salt and white pepper. Stir in the chopped parsley and serve. (Serve the sauce soon after adding the parsley so as to keep the colour bright and the flavour fresh.)
To serve slice the meat across the grain into thick slices, and place on dinner plates along with some of the vegetables. Pass the parsley sauce at the table.

🥕✨HINTS & TIPS FOR SUCCESS🥕✨

Start with cold water for the meat

Beginning with cold water helps the salty meat gently release it's flavour into the cooking liquor as it comes to a boil, creating the rich savoury base you want for the vegetables later.

Skim the scum early

Once the pot comes to a boil, skim off any foam that rises. This keeps your broth clean and clean-tasting.

Low and slow is the secret

A long gentle simmer is what makes the meat meltingly tender. Rushing this step means your meat may not soften properly.

Remove aromatics before adding serving vegetables

The leek, carrot, and celery used to flavour the cooking broth should be discarded before adding the fresh vegetables. This keeps textures pleasant and prevents overcooking.

Cut cabbage into wedges that hold together

Leave the root end intact when cutting your cabbage. It keeps the wedges from falling part in the pot.

Add vegetables in stages

Cabbage first, then potatoes and swede, then carrots. This ensures everything cooks evenly and nothing turns mushy.

Let the meat rest before slicing

Once tender, remove the meat and keep it warm while the vegetables cook. Resting helps it to slice beautifully.

Parsley sauce makes it sing

The Parsley sauce adds creaminess and brightness that complements the salty meat and earthy vegetables perfectly. It's a classic pairing for a reason.

🥕✨FREQUENTLY ASKED QUESTIONS🥕✨

WHAT EXACTLY IS A BOILED DINNER?

It's a traditional Maritime and New England one-pot meal made by simmering salty meat (ham, gammon, corned beef, salt beef or brisket) until tender, then cooking vegetables in the same flavourful liquor.

WHY START THE MEAT IN COLD WATER?

Beginning with cold water help the meat to slowly release it's flavour as it comes to a boil, creating a rich, savoury cooking liquor that seasons the vegetables beautifully.

WHAT AROMATICS SHOULD I ADD TO THE POT?

Leek, carrot, celery, cinnamon stick, peppercorns, parsley stalks, and bay leaves. These build a deep, comforting flavour base for both the meat and the vegetables.

HOW LONG SHOULD I SIMMER THE MEAT?

Long and slow, this is not a quick fix. About 3 to 4 hours, until a fork slides easily into the meat. Tenderness is key to a perfect boiled dinner.

DO I SERVE THE FIRST BATCH OF VEGETABLES?

No, these are added just to flavour the stock. Scoop the out and discard before adding the serving vegetables.

WHAT VEGETABLES WORK BEST FOR SERVING?

Carrots, swede/rutabaga, cabbage and potatoes. Heart vegetables that hold up well to simmering and soaking up the broth's flavours.

HOW DO I KEEP THE CABBAGE FROM FALLING APART?

Trim it and cut it into thick wedges with the root end intact. This keeps the wedges together during cooking. Also pick a nice tight head of cabbage.

CAN I SERVE THE COOKING LIQUOR?

Yes, but only if it is not too salty. Strain it and spoon a little over the meat and vegetables. Otherwise, skip it and serve it with the delicious parsley sauce. I also have a recipe for a fabulous Onion & Mustard Sauce here.

🥕✨MORE TRADITIONAL MARITIME RECIPES TO ENJOY🥕✨

Food in the Canadian Maritimes region may be humble, but I can promise you, it is always delicious.

OLD FASHIONED BAKED BEANS - Rich, hearty, and steeped in old-fashioned comfort, these classic beans simmer low and slow until they are tender, deeply flavored, and beautifully caramelized. Made with simple pantry staples - navy beans, molasses, brown sugar, mustard and a touch of cider vinegar. These bake for hours, filling the kitchen with nostalgic warmth and that irresistible sweet-savoury aroma that generations have always loved. This timeless, family recipe delivers pure cozy satisfaction in every bite.

NOVA SCOTIA FISH CHOWDER - This is a simple, old-fashioned bowl full of home-sweet-home. Creamy, hearty, and deeply delicious. Made with tender haddock, potatoes, onions, salt pork or bacon, and milk. It's a recipe which has stood the test of more than a century, celebrated for it's straightforward ingredients and honest flavours. The chowder simmers gently until the fish is perfectly tender and the broth rich and velvety. This is the kind of Maritime comfort food that warms you from the inside out.

Pin this delicious recipe to your Main Dish, or Traditional recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: 4 - 6

Author: Marie Rayner

Traditional Old-Fashioned Boiled Dinner

Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 M

Simple ingredients done well. A bit old fashioned, but delicious nonetheless. Comfort food, plain and humble. A traditional dinner from the East coast of Canada.