Lemon Caraway Cake

With warmer days on the horizon, I was inspired to make a lemon caraway Bundt cake (two of my favorite flavors!) I recently bought some Meyer lemons because I love how strong their flavor is and decided they would be perfect for this zesty recipe! I recommend mixing all ingredients by hand (rather than using a mixer) as I find it helps in getting the right consistency in the bake. Enjoy fully-cooled and store leftovers in an airtight container.

This recipe first appears in my biweekly recipe column, Mixing with Zest, in The Westfield Leader on March 18, 2021, Page 12.

Ingredients:

• 1 cup butter (2 sticks) softened

• 2 cups sugar

• 2 eggs

• 2 cups flour (sifted)

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• 1 cup sour cream (use full-fat, don’t use low-fat)

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• ¼ teaspoon salt

• 4 lemons (Use the zest of two whole lemons, use the juice of 2 ½ lemons, use the whole remaining lemon to cut thin slices of lemon for topping)

• 2 teaspoons caraway seeds

Directions:

1. Preheat the oven to 325 degrees Fahrenheit.

2. Cream your softened butter and sugar together. I recommend using the back of a large metal spoon to cream the ingredients in a large bowl.

3. Add your remaining ingredients including: eggs, flour, baking powder, baking soda, sour cream, extracts, salt, lemon zest, lemon juice, and caraway seeds. Make sure to mix well between each ingredient.

4. Pour batter into a greased Bundt pan and bake for about ~45 minutes to 1 hour (or until a toothpick comes out clean).

5. Remove from the oven and let cool for ~20 minutes. Then, flip the Bundt pan onto a cooling rack and let it fully cool. Then, top with sifted powdered sugar and lemon slices and serve!