cup plus 1 tablespoon unsalted butter
cups all-purpose flour
teaspoon baking powder
tablespoons grated lemon zest or ½ cup glaceed lemon peel
tablespoon caraway seeds
teaspoon vanilla extract
Preheat the oven to 350 degrees F. Butter a 4 x 8 inch loaf pan and line it with parchment or waxed (greaseproof) paper. Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the mixture alternately with the milk, lemon zest, caraway seeds, and vanilla. Beat the egg whites until stiff, then fold into the mixture. Pour the mixture into the prepared pan. Bake for 1 1/4 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack. Serve warm or cold.