Top Review by Roosie
Unique and absolutely delicious! Let me say that I did make some subs- I used 9oz whole wheat pastry flour instead of AP, used about 3/4 turbanado sugar and 1/4 Sucanat, and used soymilk instead of milk. Still terrific. It turned out very tender with a delightful buttery flavor. I originally had planned to make this with Lime, Orange or Lemon Curd recipe #41567(we made lemon curd), but we ate all the curd before I got around to making this. So, I didn't have any curd to top it with it, but I still really enjoyed it. The lemon flavor in the loaf is fairly mild- I would say it is about equal with the caraway flavor. All the spices balance incredibly well. I like using lots of spices and love recipes that use them in unusual way. As I was eating, I kept thinking that the caraway might be a bit too strong, but it really does go very well. It rose beautifully and is a very pretty loaf. I forgot to flour my pan, but it still came out just fine. I did cut mine with a serrated bread knife, but found that it was not too tender to the point of falling apart. I had no problem cutting very thin or quite thick pieces. Either way, though, this cake really melts in your mouth and is bursting with unusual flavor. I really appreciated that this wasn't too sweet. We enjoyed it for breakfast, but for something special I am sure that the recommended lemon curd would make this just great. Really enjoyed this. Thanks, Mean.
- 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 lemon zest
- 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 (see Lemon Curd)
Directions See How It's Made
- 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.