Lemon-Turmeric Tea Cake

Still quarantine baking? I am. I don’t know what it is, but I feel like I am becoming more of a baker each week. Maybe its because some of them are dump, mix, dump, bake. Maybe its that some of the recipes are time consuming. Maybe its because even if it’s a “stir and bake” recipe, I painstakingly take my time in scooping, measuring, mise-en-placing and enjoy the process.

I know I am one of the people that enjoy the process of X, some of them I cant even. *looking in the direction of sourdough bread and the painstaking time it takes to make a starter*. This recipe, I baked on a whim. Considering I have been hoarding Alison Roman’s recipe books, I will admit that I have made just a couple from both books. This adaptation of one of her awesome recipe is simple, delicious, and oh so not-fancy, yet it makes me feel like I am making a dainty tea cake. Most of the ingredients are in your pantry. Especially if you’ve made #thestew from Roman’s viral recipes.

Lemon Turmeric Tea Cake

Makes 1 loaf (I used my 9×8 loaf pan, use whatever loaf pan you have)
Cook Time: 50-60 mins (my oven runs colder, so I put it for 65 mins)
Oven Temp: 350 degrees


Ingredients:

1 1/2 cup of AP flour
2 teaspoons of baking powder
1 teaspoon of kosher salt (Omit if you are using salted butter)
3/4 teaspoons of ground turmeric
1 cup of granulated sugar (you’ll need more to top the cake)
2 tablespoons of finely grated lemon (I used 2 lemons)
2 tablespoons of lemon juice (I used 1 of the 2 lemons for the juice)
3/4 cup of sour cream (if you have vanilla Greek yogurt, it would be a great substitute)
2 large eggs
1 stick of butter (I use salted, if you use unsalted add the salt previously mentioned); melted.
1 (small) lemon, thinly sliced, seeds removed


For the pan:

– butter or non-stick spray
-parchment paper (so that it doesn’t stick; put some overhang for easy removal)

How to!

1. Preheat the oven to 350 degrees. Butter or put some non-stick spray over it. Cut some parchment paper and line your loaf pan.

2. Whisk the flour, baking powder, salt and turmeric in a medium bowl. Mix well. You can sift all of these ingredients if you want, I didn’t.

3. In a large bowl, add sugar and lemon zest. With your hand, rub the lemon zest into the granulated sugar until it smells lemony. If it gives your sugar some yellow color, awesome. If not, no worries.

4. If you don’t have your butter melted, put in a bowl and zap it in the microwave. Whisk in the sour cream (or Greek yogurt), lemon juice, and eggs into the sugar mix. Whisk well. Cut the lemon into thin slices and take those seeds out if you haven’t already.

5. Using a spatula, add the wet mixture to the flour (aka dry mix) and stir until all blended. Add the butter. Mix well. Add mix to your loaf pan. Top with thinly sliced lemons. Top with a sprinkle of granulated sugar. I personally use about 2 tablespoons, but use as much or as little as you like. Bake for 50-60 mins. Or until the top is golden brown and a tester comes out clean (poke the middle of the cake) Cool slightly before slicing.

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