Victorian Lemon - Coriander Seed Cake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is from Luscious Lemon Desserts by Lori Longbotham. And yes, it is luscious. This is a loaf I love to make when friends come by to chat. Coffee, tea, good friends, and this cake and all seems well in the world. Ingredients:
2 cups all-purpose flour |
2 tsp. baking powder |
1/2 tsp. salt |
1 stick unsalted butter, room temp. |
2 tbsp. finely grated lemon zest |
1 cup sugar |
2 large eggs |
2 tsp ground coriander |
1 tsp mace |
3/4 cup whole milk |
1/2 cup currants |
2 tsp caraway seeds |
Directions:
1. Put oven rack at the middle position and preheat the oven to 350.
2. Grease and flour a 4 1/2 X 8 1/2 loaf pan. (I use Maida Heatter's method of dusting with dried breadcrumbs instead of the flour)
3. Sift together the flour, baking powder, and salt into a medium bowl.
4. Cream the butter and sugar until light and fluffy.
5. Add the eggs, coriander, and mace until just smooth.
6. On a low speed add the flour mix in two batches, alternate with the milk.
7. Stir in the currants and caraway seeds until just blended.
8. Transfer to the prepared pan and level the top.
9. Bake for 65 to 70 minutes, until a wooden tester comes out clean from the center.
10. Cool on a wire rack for 10 minutes and then turn the cake out to finish cooling to room temp.
11. Serve thin slices and with lemon butter or a berry jam.
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