Lemon And Caraway Cake

From cooking.com

Preheat oven to 350 degrees.

Butter an 8x4-inch loaf pan and line it with parchment or waxed 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 cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack.

Serve warm or cold.

unsalted butter, sugar, eggs, all-purpose flour, baking powder, milk, lemon zest, caraway seed, vanilla extract