Lemon Caraway Seed Cake - An Old-Fashioned Bake with a Modern Twist - Tin and Thyme

Directions

1. 1
   Cream the butter and sugar together until light and fluffy.
2. 2
   Grate in the lemon rind and add the caraway, then beat until combined.
3. 3
   Beat in the eggs, one by one, adding a little of the flour if the mixture looks as though it's splitting.
4. 4
   Sieve in half the flour and baking powder, then stir in half of the sherry. Repeat with the remaining flour, baking powder and sherry.
5. 5
   Juice the lemon and stir in half until just incorporated.
6. 6
   Spoon the batter into a greased bundt tin or a lined large loaf or round cake tin and bake in the centre of the oven for about 45 minutes or until a skewer inserted into the middle comes out clean (ish).
7. 7
   Allow to cool in the tin for ten minutes, then turn out onto a wire rack to cool completely.
8. 8
   Beat the remaining lemon juice with the icing sugar and drizzle over the cake in anyway you see fit.