My favourite Tea cake recipe I made with my mum.

Seed Cake
Ingredients
Butter - 250 grams softened
Caster Sugar - 250 grams
Eggs - 4
Self Raising Flour - 250 grams
Milk - 50 ml. at room temperature
Vanilla Essence - 1 teaspoon
Caraway seeds - 1 tablespoon, plus some to sprinkle on top.
Method
Set oven to 180 degrees, and grease and line an eight inch round tin. In a large bowl or basin, cream butter and sugar together, with a wooden spoon or electric hand beater, till light and fluffy. Start adding in the eggs one at a time, making sure it is combined well before adding in more. Finally fold in the sifted flour and caraway seeds and stir in the milk and vanilla. Pour batter into the tin and spread to the sides. Sprinkle some more seeds on the top and bake for 35 minutes or till a skewer when inserted in the center comes out clean. Remove from tin and allow to cool on a wire rack.

Mum's tip - when I made this cake with mum, my job was creaming the butter and sugar with the eggs using a wooden spoon, and she'd always tell me to mix it in one direction. Its to help the aeration so you get a light fluffy cake, changing direction will just knock the air out.