LEMONY TURMERIC TEA CAKE
This cake, which is adapted from "Nothing Fancy: Unfussy Food for Having People Over," is so good and so simple to put together, you might come to call it "house cake," which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won't make it out of your kitchen.
Provided by Alison Roman
Categories snack, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) 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.
- Whisk the flour, baking powder, salt and turmeric in a large bowl.
- Grate 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).
- Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
- Using 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 2 tablespoons sugar.
- Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.
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Rose Gaca
[email protected]I'm allergic to turmeric, so I substituted ground ginger instead. The cake still turned out great!
Ryan Osborne
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect with a cup of unsweetened tea.
David Vinzant
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! I'm definitely going to make it again.
prakash bhandari
[email protected]This cake is a great way to use up leftover lemons. I always have a few lemons on hand and I'm always looking for new ways to use them.
Razaul Islam
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was easy to make and it didn't take long at all.
LnkRainy_
[email protected]This cake is perfect for a tea party or brunch. It's light and refreshing, and the lemon and turmeric flavors are a nice change from the usual chocolate or vanilla.
Learn And Teach
[email protected]I was a bit hesitant to try this cake because I'm not a big fan of turmeric, but I'm so glad I did! The turmeric flavor is very subtle and it really complements the lemon.
noahhh
[email protected]This cake is so moist and flavorful! I love the combination of lemon and turmeric.
Cash A
[email protected]I've never had a tea cake before, but this one was amazing! The lemon and turmeric flavors were so unique and delicious.
MUZAMMIL MAYO
[email protected]This tea cake was a delightful surprise! The lemon and turmeric flavors were perfectly balanced, and the cake was moist and fluffy. I'll definitely be making this again.