LEMONY TURMERIC TEA CAKE RECIPE – NYT COOKING
Provided by: Alison Roman
Total time: 1 hours 30 minutes
Yield: One 9-inch loaf
|Nonstick cooking spray or butter, for greasing the pan|
|1 1/2 cups/215 grams all-purpose flour|
|2 teaspoons baking powder|
|1 teaspoon kosher salt|
|3/4 teaspoon ground turmeric|
|1 cup/200 grams granulated sugar, plus 2 tablespoons for sprinkling|
|3/4 cup/180 milliliters sour cream or full-fat Greek yogurt, plus more for serving (optional)|
|2 large eggs|
|1/2 cup/115 grams unsalted butter (1 stick), melted|
|Whipped cream (optional)|
- 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.
MEYER LEMON, GINGER, AND TURMERIC CAKE
Provided by: THEPIONEERWOMAN.COM
Categories: dessert,main dish
Total time: 1 hours 15 minutes
Prep time: 20 minutes
Cook time: 55 minutes
Yield: 12 servings
|FOR THE CAKE:|
|2 1/2 c. Unbleached All-purpose Flour|
|1 tbsp. Cornstarch|
|2 tsp. Turmeric|
|1 tsp. Baking Powder|
|1/2 tsp. Kosher Salt|
|1 c. Salted Butter, Room Temperature|
|2 c. Sugar|
|1 tsp. Vanilla Extract|
|1/2 c. Sour Cream|
|1/2 c. Meyer Lemon Juice|
|3/4 c. Finely Chopped Crystallized Ginger|
|FOR THE GLAZE:|
|3 1/4 c. Powdered Sugar|
|5 tbsp. Meyer Lemon Juice|
|1/4 tsp. Turmeric|
- Preheat oven to 325ºF. Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them. Whisk flour, cornstarch, turmeric, baking powder, and salt together. Set aside. Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream. In three additions, mix in flour on low speed, alternating with lemon juice. Begin and end with the flour. Mix just until combined. Fold in = ginger. Pour into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs. Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely. For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency. Place cake on wire rack over a rimmed cookie sheet. Spoon glaze over top. The cookie sheet will catch the runoff. Let glaze set up for a bit before serving.