Lemon Turmeric Loaf Cake

I did not make much effort in the photographs for this one.

This recipe comes from NYT Cooking online (https://cooking.nytimes.com/recipes/1020637-lemony-turmeric-tea-cake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=8). I have not changed anything, but I have made the instructions easier to follow (at least I think so). I have also written it so that it can be made using one bowl, because fuck all that noise. This cake is so good that the first time I made I ate half of it before immediately wrapping it up to get it out of the house. It also looks pretty darn fancy with the lemon slices.

Ingredients:

2 lemons

1 cup/200g granulated or caster sugar, plus c.2 Tbsp for sprinkling

2 large eggs

¾ cup/185g plain yogurt or sour cream

I have always used plain yogurt

1 2/3 cups/215g plain flour

2 tsp baking powder

½ tsp salt

¾ tsp ground turmeric

½ cup/115g unsalted butter, melted

Instructions:

Preheat the oven to 350˚F/180˚C

Grease and flour a loaf pan, and line with a strip of parchment paper if you can/want to.

This will make it easier to lift the cooked loaf out of the pan.

Zest one of the lemons into a large bowl.

Add the 1 cup of sugar, and rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and slightly yellow.

Squeeze the juice of the zested lemon into the sugar, add the eggs and yogurt and whisk together until well blended.

Slice the other lemon into thin rounds, and remove the seeds. Set aside. This will be used for decoration.

Sift the flour, turmeric, salt and baking powder into the wet ingredients, and stir together with a spoon until just blended.

Fold in the melted butter.

Lemon sugar Wet ingredients Adding dry Batter Batter with butter

Pour the batter into the prepared pan and arrange the lemon slices on top.

Sprinkle with the remaining 2 Tbsp of sugar.

Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a cake tester (toothpick) inserted into the centre comes out clean, c. 50-60 minutes.

Let cool in pan 15-20 minutes before lifting out to cool completely.