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Traditional British Seed Cake

This Traditional British Seed Cake is a nostalgic treat! Infused with caraway seeds and zesty lemon, it's perfect with tea.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 11 tablespoons butter softened
  • 0.75 cup granulated sugar
  • 2 tablespoons neutral tasting oil
  • 3 large eggs
  • 1 each lemon zest of one
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk
  • 2 teaspoons caraway seeds

Instructions

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Grease your loaf pan or cake tin with butter or line it with parchment paper.
  • Step 3: In a medium bowl, whisk together flour, baking powder, and salt.
  • Step 4: In a large mixing bowl, beat butter and sugar until light and fluffy.
  • Step 5: Mix in oil, then add eggs one at a time.
  • Step 6: Stir in lemon zest and vanilla extract.
  • Step 7: Gradually add dry mixture to wet mixture, alternating with milk.
  • Step 8: Fold in caraway seeds.
  • Step 9: Pour batter into the prepared pan and bake for 45-55 minutes.
  • Step 10: Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.

Equipment

  • Mixing bowls
  • Electric Mixer or Whisk
  • Measuring cups and spoons
  • Spatula
  • Loaf pan or cake tin
  • Cooling rack

Notes

  • For a fruity twist, add fresh berries to the batter in spring.
  • In summer, swap lemon zest for orange zest for a vibrant flavor.
  • For extra warmth in autumn, add a pinch of cinnamon or nutmeg.