Lemon Tea Cake

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By Cathy Gillespie
from ARIZONA CITY, AZ

Lemony!

serves 10-12
cook time 1 Hr
method Bake

Ingredients

  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    butter, softened
  • 1/4 c
    lemon zest, finely grated, lightly packed
  • 1 c
    sugar
  • 2 lg
    eggs, room temp
  • 2 tsp
    coriander
  • 3/4 tsp
    ground mace
  • 3/4 c
    milk, room temp
  • 2 tsp
    caraway seeds
  • lemon curd, for serving
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How To Make

  • 1
    Place oven rack in the middle of the oven and preheat to 350. Generously butter and flour 5x9 loaf pan.
  • 2
    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.
  • 3
    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.

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