Preparation time: 10 minutes; Baking time: 45-60 minutes; Makes: 9 x 5-inch (23 x 13cm) loaf pan

Ingredients

• 250g (2 cups) all-purpose flour
• 2 teaspoons baking powder
• 42g (7 tablespoons), almond flour (finely ground almonds)
• 3 teaspoons, caraway seeds
• 175g (¾ cup, 1½ stick) butter softened (I used margarine)
• ½ teaspoon almond essence 
• Grated rind of 1 medium lemon
• 200g (1 cup) sugar
• 3 eggs
• 60ml (¼ cup), milk 

Instructions

1. Preheat the oven to 330ºF (165ºC) ten minutes before using. Grease and line the base of a 9 x 5-inch (23 x 13cm) loaf pan with overhanging parchment. Sift the flour and baking powder. Stir in almond flour and caraway seeds.
2. Mix the flour and all the other ingredients in the bowl of your stand mixer and beat on low speed until combined. Then beat on medium speed until the mixture is smooth and pale in colour. This will take no more than 1½ minutes. I usually mix mine for about 1 minute.
3. Spoon the batter into the prepared pan and bake 45-60 minutes until golden on top and a skewer inserted in the centre comes out clean.
4. Remove from the oven and let stand 10 minutes then transfer onto the wire rack to cool. Serve warm or cold.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Point to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 330ºF (165ºC) for 55 minutes.

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