Victorian Lemon - Coriander Seed Cake
From borinda 17 years ago
- 70 minutes to make
- Serves 8
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 shopping list
- 2 tsp. baking powder shopping list
- 1/2 tsp. salt shopping list
- 1 stick unsalted butter, room temp. shopping list
- 2 Tbsp. finely grated lemon zest shopping list
- 1 cup sugar shopping list
- 2 large eggs shopping list
- 2 tsp ground coriander shopping list
- 1 tsp mace shopping list
- 3/4 cup whole milk shopping list
- 1/2 cup currants shopping list
- 2 tsp caraway seeds shopping list
How to make it
- Put oven rack at the middle position and preheat the oven to 350.
- 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)
- Sift together the flour, baking powder, and salt into a medium bowl.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, coriander, and mace until just smooth.
- On a low speed add the flour mix in two batches, alternate with the milk.
- Stir in the currants and caraway seeds until just blended.
- Transfer to the prepared pan and level the top.
- Bake for 65 to 70 minutes, until a wooden tester comes out clean from the center.
- Cool on a wire rack for 10 minutes and then turn the cake out to finish cooling to room temp.
- Serve thin slices and with lemon butter or a berry jam.
People Who Like This Dish 5
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- borinda SoCal, CA
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The Rating
Reviewed by 1 people-
OOh that is lemoniscious! very high 5!
mystic_river1
in Bradenton loved it
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