Lemon Caraway Cake
A rich and fragrant lemon cake made with caraway seeds and topped with a zesty lemon glaze.
Ingredients
- 1 ½ cups butter, divided
- 1 cup brown sugar
- 3 eggs, separated
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons caraway seeds
- 2 lemons, juice of
- 2 lemons, zest of
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F. Line the bottom of an 8-inch round cake pan with waxed or parchment paper. Grease the paper and sides of the pan.
- In a bowl, cream together 3/4 cup butter, brown sugar, and zest from 1 lemon. Beat in egg yolks, then stir in flour, baking soda, caraway seeds, and 3 tablespoons lemon juice.
- Beat egg whites until stiff and fold into the batter. Bake for 1 hour.
- Turn out of the pan onto a wire rack and cool for 1 hour.
- Cream remaining butter, zest from 1 lemon, and remaining lemon juice. Gradually add the confectioners’ sugar to make the glaze.
- Spread glaze on the cooled cake. Best eaten the next day.
