Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

It is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this.

Measure all the remaining basic ingredients into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.

Use an electric whisk to beat until combined. This should take less than a minute.

Add the caraway seeds and lemon zest and fold into the cake batter. Be careful not to over-mix at this stage.

Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.

Sprinkle the demerara sugar evenly over the surface of the cake.

Bake in the centre of a preheated oven for 45 – 50 minutes until cooked. It is cooked when:

– the centre feels springy when lightly touched with your finger and no imprint remains

– a toothpick inserted into the centre of the cake comes out clean

– the cake is beginning to come away from the sides of the tin/dish.

Remove for the oven and leave in the tin for 5 minutes before transferring to a cooling rack.