Lemony Turmeric Tea Cake

 From Nothing Fancy by Alison Roman

Ingredients

1 1/2 C all-purpose flour

2 tsp baking powder

1 tsp salt

3/4 tsp ground turmeric

1 C plus 2 Tbsp sugar (separated)

2 Tbsp finely grated lemon zest, plus 2 Tbsp fresh lemon juice

3/4 C sour cream or full-fat Greek yogurt, plus more for serving (optional)

2 large eggs

1/2 C (1 stick) unsalted butter, melted

1/2 lemon, thinly sliced, seed removed

Whipping cream for serving (optional)

Directions:

1. Preheat oven to 350F. Lightly grease 9 x 4 loaf pain and line with parchment. 

2. Combine flour, baking powder, salt and turmeric.

3. In large bowl combine 1 C sugar with lemon zest and rub together w/fingertips until combined. Whisk in sour cream, eggs and lemon juice.

4. Add wet mixture to flour mixture, stir just to blend. Fold in the melted butter. Scrape into prepared pan, smoothing the top. Scatter the top with the lemon slices and remaining 2 T of sugar.

5. Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tested inserted in the center comes out clean, 50-60 min. Can put tin foil over top if lemons are burning. Cool before slicing.

Cake stores for 5 days wrapped tightly at room temp.