Recipe

Victorian Lemon-coriander Seed Cake Recipe

	Borinda / All my dishes 1 year, 6 months ago 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. Prep:15m Cook:70m Servings:8	Borinda
	fabulous tea cake

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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

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.

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Comments

debra47 7 months, 3 weeks ago said:
Can't believe I am the first one to comment on this delicious looking cake! Is this the recipe that you plan on making this week? Definitely will have to make it.

mystic_river1 1 week, 2 days ago said:
OOh that is lemoniscious! very high 5!

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