LEMON SEED CAKE

Preheat your oven to 160 deg C . Lightly grease and lightly sprinkle with polenta a traditional bundt pan . Mix together 1 and 1/3 rd cups of plain flour with 3 tbs of cornflour and 1/4 tsp of baking powder . In a separate bowl cream together 175gm of butter / marg with 175 gm of castor sugar , then stir in 1 tbs of grated lemon zest . Now beat in 3 eggs lightly whisked , adding a little of the mixed flour mixture to prevent curdling . Now fold in the remaining flour . In a small bowl pour over a tbs of hot water on 1 dsp of carraway seeds and add to the cake mixture . Pour into the prepared bundt pan and bake in the preheated oven for 50 minutes , or until well risen and golden . Cool in the pan for 10 minutes before turning out onto a wire rack .