The unique combination of lemon zest and caraway seeds flavors this light, easy-to-make cake.
- 1/2 cup plus 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 seeds
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Butter a 4 x 8-inch loaf pan and line it with parchment 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, alternating 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 the cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
241 calories; 10g total fat; 60mg cholesterol; 38mg sodium; 35g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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