Mean Chef's Lemon Tea Cake

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 9 ounces all-purpose flour (2 cups)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 ounces unsalted butter, at room temperature (1/2 cup)
• 1/4 cup finely grated lemon zest
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons ground coriander
• 3/4 teaspoon ground mace
• 3/4 cup whole milk, room temperature
• 2 teaspoons caraway seeds
• 1 cup lemon curd (see lemon curd)

Recipe

• 1 preheat oven to 350.
• 2 butter and flour a 4 1/2 x 8 1/2 inch loaf pan.
• 3 sift flou, baking powder and salt together into a bowl.
• 4 beat butter and lemon zest together with an electric mixer (use paddle attachment) until light and smooth- about 1 minute.
• 5 add sugar, eggs, coriander and mace; beat until smooth.
• 6 add half of the milk, beat until just blender.
• 7 add the flour mixture in two batches, beat until just blended and scraping the bowl as needed.
• 8 add remaining milk and mix until just blended.
• 9 add caraway seeds and stir in with a rubber spatula.
• 10 transfer to loaf pan and smooth top.
• 11 bake until tester comes out clean in the middle of the loaf- abou 60-65 minutes.
• 12 let cool for 10 minutes, remove cake from pan and cool completely on a rack.
• 13 cake will keep 3 days at room temperature if wrapped well.
• 14 cut with a serrated knife in thick slices- cake is tender.