Lemony Turmeric Cake
We adapted this recipe from Alison Roman. We used the zest and juice from one lemon and slices from the other lemon to place on top of the cake for decoration. I think the lemon slices add a nice touch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Ingredients
Scale
- Nonstick cooking spray and parchment paper
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 tsp turmeric
- 2 lemons (the zest from 1 lemon and 2 tablespoons juice, plus slices of thin rounds for decoration from the other lemon)
- 1 cup sugar
- 2 tablespoons turbinado sugar (sugar in the raw)
- 3/4 cup full-fat Greek yogurt (plain)
- 2 large eggs room temperature
- 1 stick (1/2 cup) butter, melted
Instructions
- Heat oven to 350º
- Prepare an 8 1/2 or 9 inch loaf pan by spraying it with nonstick spray and then place parchment paper cut into pieces so there is overhang on the longer sides. This makes it easier to lift out of the pan after baking.
- Whisk the dry ingredients in a medium bowl (flour, baking powder, salt, and turmeric)
- In a separate bowl, grate 2 tablespoons lemon zest and mix with the sugar using your fingertips until the sugar is fragrant.
- Using a mixer, blend the sugar mixture with the yogurt, eggs, and lemon juice until blended.
- Using a spatula, mix the wet mixture with the flour mixture until combined. Fold in the melted butter and pour into the prepared pan.
- Smooth the batter, arrange the lemon slices on top, and sprinkle with the turbinado sugar.
Notes
Bake for 50-60 minutes or until the edges are golden brown and the cake starts to pull away from the edges. If the lemons start to burn, gently cover them loosely with a piece of foil. Check with a baking tester to make sure it’s done.
Find it online: https://mostlovelythings.com/lemon-turmeric-cake-recipe/