Step 1: Preheat the Oven

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm round cake tin with parchment paper.

Step 2: Cream Butter and Sugar

• In a large mixing bowl, beat the butter and caster sugar together using an electric whisk until pale and fluffy.

Step 3: Add Eggs One by One

• Add the eggs, one at a time, beating well after each addition.
• If the mixture looks curdled, add a spoonful of flour to help it combine.

Step 4: Mix the Dry Ingredients

• Sift the self-raising flour and baking powder into the bowl.
• Fold the flour gently into the mixture using a spatula or wooden spoon.

Step 5: Add Caraway Seeds and Milk

• Stir in the caraway seeds, lemon zest (if using), and milk until the batter is smooth.

Step 6: Transfer to the Cake Tin

• Pour the batter into the prepared cake tin and smooth the top.
• Sprinkle demerara sugar on top for a crunchy crust.

Step 7: Bake the Cake

• Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.

Step 8: Cool and Serve

• Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Slice and serve with tea, coffee, or a light dusting of icing sugar.