Lemon and Caraway Cake
"From Cooking.com"
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Yields:
-
12 slices
ingredients
- 1⁄2 cup unsalted butter
- 1 tablespoon unsalted butter
- 1 cup sugar
- 2 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2⁄3 cup milk
- 2 tablespoons grated lemon zest or 1/2 cup glaceed lemon peel
- 1 tablespoon caraway seed
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees. Butter an 8x4-inch loaf pan and line it with parchment or waxed (greaseproof) paper.
- Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the mixture alternately with the milk, lemon zest, caraway seeds, and vanilla. Beat the egg whites until stiff, then fold into the mixture.
- Pour the mixture into the prepared pan. Bake for 1-1/4 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Your recipe makes a wonderful-tasting cake, & we particularly enjoyed the caraway & lemon flavor combo, what with the goodly amount of lemon zest (just what I like)! Definitely something to make again! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
