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)
1/2 cup sugar
1 tablespoon caraway seeds
1 1/2 cups self raising flour
1/4 cup milk
zest or rind of 1 lemon
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!