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

 

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.

1. 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.)
2. Rub the lemon zest into the sugar until very fragrant. (Just use your fingers. This simple step makes a wonderful flavor difference.)
3. Cream the butter in a bowl along with the lemon sugar until light and fluffy. (I use an electric hand whisk to do this.)
4. 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.)
5. 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.)
6. 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.)
7. 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.)
8. Let sit in the pan for 10 minutes then turn out onto a rack to cool completely.
9. 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.

 

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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

1. 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.
2. Rub the lemon zest into the sugar until very fragrant.
3. Cream the butter in a bowl along with the lemon sugar until light and fluffy.
4. Beat in the vanilla, lemon extract, and then eggs, one at a time.
5. Stir in the caraway seeds. Sift the flour over top and then add the ground almonds, folding all together well.
6. Stir in the milk. Spoon into the prepared loaf tin.
7. 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.
8. Let sit in the pan for 10 minutes then turn out onto a rack to cool completely.
9. 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.

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