INGREDIENTS:
- 120g butter softened (1/2 cup)
- 120g caster sugar (2/3 cup)
- 3 large free range eggs
- 1/2 tsp vanilla paste
- 1/4 tsp lemon extract
- 1 heaped tsp caraway seeds
- the finely grated zest of one lemon
- 170g self-raising flour (scant 1 1/4 cups)
- 60g ground almonds (3/4 cup)
- 2 TBS whole milk
INSTRUCTIONS:
- Preheat the oven to 170*C/330*F/ 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 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.
Original recipe from The English Kitchen
https://www.theenglishkitchen.co/2019/05/caraway-seed-lemon-cake.html
