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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Is Ma
[email protected]This recipe is a joke. The instructions are unclear and the ingredients are all wrong. I'm surprised this recipe is even online.
Asif Wahab
[email protected]This cake is a waste of time and ingredients. Don't bother making it.
Sharney Wagenaar
[email protected]I followed the recipe exactly and the cake turned out terrible. It was overcooked and the flavor was off. I'm not sure what went wrong.
Brenda Maysonet
[email protected]This cake was a disappointment. The flavor was bland and the texture was dense. I won't be making this again.
Mustapha Oluwatosin
[email protected]The cake was a little dry, but the flavor was good. I think I'll try adding some extra butter or oil next time.
Sudina Bogati
[email protected]This cake is a bit too tart for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Precious shadrach
[email protected]I've made this cake several times and it's always a success. It's a great way to use up leftover lemons and turmeric, and it's a delicious and healthy snack.
stephen ejike
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that it's not too sweet, and the lemon and turmeric give it a really nice flavor.
Walid Mbugua
[email protected]Followed the recipe exactly and the cake turned out great! The lemon and turmeric flavors were well-balanced and the cake was moist and fluffy. Perfect for a tea party or brunch.
Faisal Satti
[email protected]This cake was a hit at my last potluck! Everyone loved the unique flavor and the moist texture. I'll definitely be adding this recipe to my regular rotation.
Terry McInnes
[email protected]I'm not usually a fan of turmeric in desserts, but this cake was surprisingly delicious. The lemon flavor was prominent, and the turmeric added a subtle warmth and spice. I'll definitely be making this again!
Mohammad Monirul Islam
[email protected]This lemony turmeric tea cake was a delightful treat! The combination of lemon and turmeric was perfectly balanced, and the cake was moist and flavorful. I especially enjoyed the crunchy sugar topping.