Lemon Tea Cake
Rating:
☆☆☆☆☆ 0 votes0
Serves:
10-12
Cook:
1 Hr
Method:
Bake
Ingredients
-
2 call purpose flour
-
2 tspbaking powder
-
1/2 tspsalt
-
1/2 cbutter, softened
-
1/4 clemon zest, finely grated, lightly packed
-
1 csugar
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2 largeeggs, room temp
-
2 tspcoriander
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3/4 tspground mace
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3/4 cmilk, room temp
-
2 tspcaraway seeds
-
·lemon curd, for serving
How to Make Lemon Tea Cake
- Place oven rack in the middle of the oven and preheat to 350. Generously butter and flour 5x9 loaf pan.
- In a medium bowl, sift together flour, baking powder and salt. In a large bowl, beat the butter and lemon zest on medium speed, until light and smooth. Add sugar, eggs, coriander and mace; beat until smooth. Add half the milk and beat just until blended (the batter will look curdled). Reduce the speed to low, add the flour mixture in 2 batches, beating just until blended and scraping the bowl as needed. Add the remaining milk and mix just until blended. Stir in caraway seed. Scrape the batter into prepared loaf pan; smooth the top.
- Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Let cool in the pan on a rack for 10 minutes. Run a knife around the inside of the pan, flip it right side up onto the rack, and let it cool completely. Do not slice too thin. Serve with lemon curd.
