Preheat oven to 350F

With paddle attachment, mixer butter and sugar until pale.

Add lemon zest and vanilla extract. Mix and scrape.

Whisk the eggs in a bowl and slowly stream the eggs into the mix on medium speed. Mix until well combined.

Add the almond meal in two additions.

Add the sifted flour, baking powder, and salt in three additions. Make sure to scrape the bottom and side of the bowl in between each addition.

Add your caraway seeds and mix until combined.

Scoop the batter into lightly greased mini loaf pans, or small cake rounds, until it/s 3/4 of the way full.

Bake for approximately 15-20 minutes or until golden brown.

Cool on cooling rack and serve with some fresh cream and jam.