Ingredients for Lemon And Caraway Cake
- Unsalted Butter
- 1 ¾ cups granulated sugar
- Eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 cup milk
- 2 tablespoons lemon zest
- Caraway Seed
- Vanilla Extract
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How to Make Lemon And Caraway Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan, or line with parchment paper, leaving an overhang on the sides to lift the cake out easily.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, 2 tablespoons lemon zest, 1 tablespoon caraway seeds, and 1 teaspoon vanilla extract. Begin and end with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
30g
Carbs
11g
