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Lemon Tea Cake




Source of Recipe


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Recipe Introduction


Lemony, not too sweet cake. Serve with lemon curd.


List of Ingredients




9 ounces all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature (1/2 cup)
1/4 cup finely grated lemons, zest of
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons ground coriander
3/4 teaspoon ground mace
3/4 cup whole milk, room temperature
2 teaspoons caraway seeds
1 cup lemon curd


Recipe



Preheat oven to 350.
Butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
Sift flou, baking powder and salt together into a bowl.
Beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
Add sugar, eggs, coriander and mace; beat until smooth.
Add half of the milk, beat until just blender.
Add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
Add remaining milk and mix until just blended.
Add caraway seeds and stir in with a rubber spatula.
Transfer to loaf pan and smooth top.
Bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
Let cool for 10 minutes, remove cake from pan and cool completely on a rack.
Cake will keep 3 days at room temperature if wrapped well.
Cut with a serrated knife in thick slices- cake is tender