Caraway and Lemon Cake

Hello :) I've been having a great week so far! This morning was quite chaotic though, as I was working last minute at a toby's estate coffee stall at a market - just managing the cash register and taking orders, but oh it was hectic. We had a rush for a few hours, with everyone wanting their coffees at once! So when I got home feeling exhausted, some cake and a cuppa was in order.

My nanna made this cake when I visited my grandparents last weekend - a classic from a Women's Weekly cookbook. It's a very simple butter cake with some caraway seeds for an extra punch, and I added some lemon rind to the recipe to give a little zing. Plus, we had a few large lemons from my nanna's tree!

Recipe: Caraway and Lemon Cake (adapted from a Women's Weekly cookbook)
Ingredients-
180g butter
1/2 cup sugar
3 eggs
1 tablespoon caraway seeds
1 1/2 cups self raising flour
1/4 cup milk
zest or rind of 1 lemon
Method-
Grease a 14cm x 21cm loaf pan. Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs 1 at a time, beat until combined. Transfer mixture to large bowl, stir in seeds, sifted flour, milk and zest. Spread mixture into prepared pan, bake in moderate oven about an hour. (I used a square pan so it only took around 30 minutes)

This is a beautiful classic cake with all the right things! And it's nice every once in a while to make a cake with no alternatives (spelt flour, rice malt syrup, coconut oil etc!) if you know what I mean ...

Have a lovely rest of the week! I'm working at a stall at the chocolate festival in the rocks this weekend - check it out if you want a day out in the sun eating delicious chocolates and pastries!

Hannah x