Seed Cake
Submitted by tate
Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minSeed cake is one of those heritage recipes that’s been gracing British tea tables since the Victorian era, and this version keeps things beautifully simple.
A tender butter-and-egg sponge gets studded with caraway seeds, sesame seeds, and shredded coconut for a trio of nutty, slightly sweet flavors that pair naturally with a strong cup of tea.
The batter comes together in minutes using the classic creaming method, and bakes to a golden top in about half an hour.
Kitchen Tips
- Cream the butter, sugar, and egg until truly light and fluffy. This is where all the lift in the cake comes from since there’s only one egg.
- Add the milk and dry ingredients in alternating batches to keep the batter smooth and prevent curdling.
- Test doneness with a straw or toothpick. If it comes out clean, the cake is ready. A loaf pan will need extra time compared to a shallow baking pan.
- Try lemon extract instead of vanilla for a more traditional British flavor.
Ingredients
Directions
Cream egg, butter and sugar until fluffy.
Add milk and dry ingredients alternately.
Bake in moderate oven at 350℉ (180℃). until golden brown, about ½ hour if pan is shallow, longer if loaf pan is used.
Test with straw.
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