English Seed Cake Recipe

Feature image for classic seed cake, which shows two slices of it served.

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A slightly sweet, soft cake with a hint of caraway --- that’s what you’ll get in every bite of English Seed Cake! Excellent for afternoon tea or light dessert. Enjoy it for your next break!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: English

Servings:

Calories: 267kcal

Author: Neriz

Equipment

Ingredients

170 grams butter (6 ounces; about 1 & 1/2 sticks), plus more for greasing the pan
170 grams sugar (2/3 cup)
160 grams flour (1 cup), plus more for dusting the pan
3 medium eggs
2 & 1/4 teaspoons baking powder
2 teaspoons vanilla extract
3 teaspoons caraway seeds, plus 1/2 teaspoon for sprinkling

Instructions

Preheat your oven to 180°C (350°F).
Grease a 2-pound loaf pan with butter, dust it with some flour, then set it aside.
Using a large mixing bowl, mix softened butter and sugar until creamy.
Add the eggs one at a time while mixing in between.
Once all the eggs have been added, strain and add the flour and baking powder.
Add the caraway seeds and vanilla extract, and fold gently into the batter --- just enough to combine with the rest.
Pour the seed cake batter into the prepared pan from earlier.
Sprinkle more caraway seeds on top.
Place the loaf pan in the lower part of the oven for 40 to 45 minutes or until a toothpick comes out clean when inserted into the cake.
Remove from the oven and set aside for about 15 minutes to cool.
Your English seed cake is now ready for serving!

Notes

Cook’s Tip #1: Do not overmix --- make sure it’s just enough to combine everything in the cake batter.
Cook’s Tip #2: Use an angled spatula to spread and level the top of the cake before placing the pan in the oven.
Cook’s Tip #3: Remember to use a serrated knife when cutting the cake. A regular kitchen knife will result in an uneven slice, potentially breaking the edges of the cake.

Nutrition