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Colonial Caraway Cake

A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.—Eleanor Davis, Pittsburgh, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 65 min. + cooling
  • Makes
    12-16 servings


  • 5 eggs, separated
  • 1 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1-2/3 cups cake flour
  • 2 teaspoons caraway seeds
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • Confectioners' sugar


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well.
  • Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.

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