Seed Cake Recipe
Seed Cake Recipe is a classic, soft and flavorful cake. It is lightly sweet and full of caraway seeds. The seeds give it a warm, nutty taste that pairs perfectly with tea or coffee.
Ingredients
- 1 cup butter soft
- 1 cup sugar
- 3 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp caraway seeds
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
Preheat the Oven
- Set oven to 350°F (175°C). Grease your cake pan with butter.
Cream Butter and Sugar
- Beat butter and sugar until light and fluffy using a mixer.
Add Eggs
- Add eggs one at a time. Beat well after each addition.
Add Vanilla
- Pour vanilla extract into the mixture. Mix evenly for flavor.
Mix Dry Ingredients
- Combine flour and baking powder in a separate bowl.
Add Dry Mix to Wet Mix
- Gradually add the flour mixture to the butter mixture. Stir gently.
Add Milk
- Pour in milk to loosen the batter. Mix until smooth and even.
Add Caraway Seeds
- Fold in caraway seeds carefully to distribute them well in batter.
Pour Batter into Pan
- Pour batter into the prepared pan. Smooth the top with a spatula.
Bake the Cake
- Bake in preheated oven for 40–50 minutes. Test with a toothpick.
Cool the Cake
- Take the cake out and let it cool on a rack. Do not cut while hot.
Slice and Serve
- Cut into slices and enjoy with tea, coffee, or butter.
Notes
- Use fresh caraway seeds for best flavor.
- Do not overmix the batter; cake will be dense.
- Allow the cake to cool completely for clean slices.
- For a golden top, brush lightly with milk before baking.
- Serve warm to enjoy soft texture and aroma.