Lemon Turmeric Cake
User Reviews
4.9
26 reviews
Excellent
Lemon Turmeric Cake
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A tangy and very moist lemon loaf cake, made bright yellow with the addition of turmeric. Perfect for tea and coffee!
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Ingredients
- 1.5 cups flour 210 g
- 2 teaspoon baking powder
- scant 1/2 teaspoon salt
- 3/4 teaspoon Turmeric ground
- 1 cup sugar 200 g
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- 3/4 cup sour cream 185 g, or yogurt
- 2 large egg
- 1/2 cup butter 115 g, melted
- 1/2 lemon thinly sliced for topping
- 1 heaped tbsp sugar for topping
Instructions
- Preheat the oven to 180 C (350F). Grease a 9x5 inch loaf pan with non stick spray, then line with parchment paper with some overhang so you can lift the finished cake out easily.
- Whisk the flour, baking powder, salt and turmeric in a bowl.
- In a large bowl, combine the one cup of sugar with the lemon zest, rubbing the lemon zest into the sugar with your fingertips until the sugar is moistened and pale yellow. Whisk in the sour cream or yogurt, eggs, and lemon juice until well combined.
- Use a spatula and add the wet ingredients to the flour mixture, stirring until just combined. Fold in the melted butter. Pour the batter into the prepared loaf pan, smoothing out the top, then topping with lemon slices placed over the top. Sprinkle the tablespoon of sugar evenly over the top.
- Bake until cake is golden brown and toothpick comes out clean (a few crumbs are ok), 50-60 minutes.
Notes
- Cake lasts 5 days tightly wrapped at room temperature.
- Recipe adapted from Alison Roman's cookbook Nothing Fancy.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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