Jump to Recipe This post may contain affiliate links.See my disclosure policy.One of the most popular cakes throughout Great Britain during the Victorian Era, this traditional Seed Cake recipe features the unique flavor of caraway seeds in a lemon and vanilla-infused cake with a delicate texture, so perfect for tea time! Having lived in England for several years and being both a history buff and a foodie, I’ve also become a British food history enthusiast.

Along with historic cookbooks, I collect Victorian and older British cookware and bakeware including 19th century ceramic and copper mixing bowls, pudding tins, copper pans and tea kettles, and spice boxes.My collection of Victorian copper jelly molds, including gorgeous pieces by Benham and Froud, has grown to near epic proportions.I LOVE to cook and bake surrounded by all of that history – imaging the people who used them, the guests who ate from them, and the stately homes they came from.

This Victorian era Seed Cake is prime example of a cake that was very popular at the time and, as with the Victoria Sponge Cake, would have been enjoyed at tea time by Queen Victoria herself.I enjoy caraway seeds in things like rustic breads, German Zwiebelkuchen, Hungarian Goulash and Polish Cabbage and Kielbasa Soup.  In other words, in savory dishes.  But I’ve never had caraway in a dessert.  So as an avid collector of 18th and 19th century British cookbooks, when I kept finding recipe after recipe for seed cak

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