Yorkshire Seed Cake


6 oz butter
6 oz caster sugar
Zest of half a lemon
1 oz caraway seeds
3 eggs
8 oz plain flour
1 tsp baking powder

Heat the oven to GM3/170C/325F. Grease and line an eight inch round cake tin.
Cream the butter and the sugar and beat in the eggs. Sift the flour and the baking powder together and fold in with the lemon zest and the caraway seeds.
Turn into the tin and smooth the top. Sprinkle with a little caster sugar and a few more caraway seeds if you like.
Bake in the oven for 90 minutes until an inserted skewer comes out clean.
Leave in the tin for five minutes before turning out to cool on a wire rack.

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