Lemony Turmeric Tea Cake

Name: Lemony Turmeric Tea Cake
Yield: 9
Cuisine: American
Ingredients: 0 pieces Cooking Spray (Nonstick cooking spray or butter, for greasing the pan); 1 ½ cup All-Purpose Flour (1 ½cups all-purpose flour + 215 grams all-purpose flour); 2 tsp Baking Powder (2 teaspoons baking powder); 1 tsp Kosher Salt (1 teaspoon kosher salt); ¾ tsp Ground Turmeric (¾ teaspoon ground turmeric); 2 pieces Lemon (2 lemons); 1 cup Granulated Sugar (1 cup granulated sugar, plus 2 tablespoons for sprinkling + 200 grams granulated sugar, plus 2 tablespoons for sprinkling); ¾ cup Sour Cream (¾ cup sour cream or full-fat Greek yogurt, plus more for serving (optional) + 180 milliliters sour cream or full-fat Greek yogurt, plus more for serving (optional)) — optional; 2 pieces Egg (2 large eggs); ½ cup Unsalted Butter (½ cup unsalted butter (1 stick), melted + 115 grams unsalted butter (1 stick), melted); 0 pieces Whipped Cream (Whipped cream (optional)) — optional

A moist, vibrant yellow tea cake flavored with fresh lemon zest and ground turmeric, baked in a loaf pan and topped with caramelized lemon slices.

American

Servings9

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Vegetarian
Pescatarian
Halal

Ingredients

For 9 servings

Cooking Spray0 pieces · Nonstick cooking spray or butter, for greasing the pan
All-Purpose Flour1 ½ cup · 1 ½cups all-purpose flour + 215 grams all-purpose flour
Baking Powder2 tsp · 2 teaspoons baking powder
Kosher Salt1 tsp · 1 teaspoon kosher salt
Ground Turmeric¾ tsp · ¾ teaspoon ground turmeric
Lemon2 pieces · 2 lemons
Granulated Sugar1 cup · 1 cup granulated sugar, plus 2 tablespoons for sprinkling + 200 grams granulated sugar, plus 2 tablespoons for sprinkling
Sour Cream¾ cup · ¾ cup sour cream or full-fat Greek yogurt, plus more for serving (optional) + 180 milliliters sour cream or full-fat Greek yogurt, plus more for serving (optional) · optional
Egg2 pieces · 2 large eggs
Unsalted Butter½ cup · ½ cup unsalted butter (1 stick), melted + 115 grams unsalted butter (1 stick), melted
Whipped Cream0 pieces · Whipped cream (optional) · optional

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Steps

1Preheat the oven to 350°F. Lightly grease a 9 by 4-inch loaf pan (see Note) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you’re able to easily lift the cake out after baking.
2Whisk the flour, baking powder, salt, and turmeric in a medium bowl.
3Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
4In a large bowl, combine 1 cup of the sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and smells like you just rubbed a lemon in there. Whisk in the sour cream, eggs, and the lemon juice until well blended.
5Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and remaining 2 tablespoons sugar.
6Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted in the center comes out clean, 50 to 60 minutes. (I love deeply caramelized lemon, but if they’re getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing.
7DO AHEAD: Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.