Yield: Serves ten to twelve.
Servings: Yields one 4-1/2 x 8-1/2-inch loaf.
Check the ingredient list of this delightful, not-too-sweet cake: You’ll find the surprising elements of coriander and caraway seeds. The caraway is a perfect contrast to the lemon, while the coriander adds a floral, lemony flavor of its own.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great recipe, I was looking for a recipe my Welsh Grandmother used to make...Seed cake, which was made with Caraway seeds. Although this recipe isn't the same it is very good. Moist and lemony although I would cut back to 1 tbsp of zest next time and increase the Caraway a little .
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?