Lemon Turmeric Cake
Prep Time: 15 | Bake Time: 50
- 1 1/2 cups flour - 210g
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground turmeric (you can add a little more for added flavor)
- 1 cup sugar - 200g
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 3/4 cup sour cream or yogurt - 185g
- 2 large eggs
- 1/2 cup butter - 115g
- 1/2 lemon, thin slices for topping
- 1 tbsp sugar for topping
Preheat the oven to 350 F (180 C). Grease a 9×5 inch pan with non stick spray and line with parchment paper from side to side so you can lift the cake out easily once it's baked.
Whisk the dry ingredients: flour, baking powder, salt and turmeric in a bowl.
In a larger 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.
Add the wet ingredients to the flour mixture, stirring until just combined. Fold in the melted butter.
Pour the batter into the pan, place the lemon slices over the top center. Sprinkle the tablespoon of sugar evenly over the top of the lemon slices.
Bake for 50-60 minutes or until cake is golden brown.
Test to make sure the toothpick comes out clean (some crumbs are ok, as long as it's not wet)
Note: Cake keeps for up to 4-5 days tightly wrapped at room temperature.
Enjoy the cake!