Lemon Turmeric Cake

METHOD

1. Step 1: Prepare the pan

   • Nonstick cooking spray or butter

   Heat the oven to 180°C (350°F). Lightly grease a 4-by-9-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.

2. Step 2: Mix dry ingredients and prepare lemon

   • 215 g all-purpose flour
   • 2 teaspoons baking powder
   • 1 teaspoon kosher salt
   • ¾ teaspoon ground turmeric
   • 2 lemons

   In a large bowl, whisk together the flour, baking powder, salt, and turmeric. Zest 1 lemon (about 2 tablespoons), juice it (2 tablespoons), and slice half of the second lemon into thin rounds, removing seeds.

3. Step 3: Make the batter

   • 200 g (1 cup) granulated sugar, plus 2 tablespoons for sprinkling
   • 180 ml (¾ cup) full-fat Greek yogurt
   • 2 large eggs
   • 115 g (½ cup) unsalted butter, melted

   In a medium bowl, rub the lemon zest and 1 cup sugar together with your fingertips until fragrant. Whisk in the yogurt, eggs, and lemon juice. Add to the dry ingredients and stir gently to combine. Fold in the melted butter. Scrape into the prepared pan, arrange lemon slices on top, and sprinkle with remaining 2 tablespoons sugar.

4. Step 4: Bake

   Bake until golden and a tester comes out clean, 50–60 minutes. Cover loosely with foil if the lemon slices darken too quickly. Let cool completely before slicing.

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   Notes

   • The turmeric adds warmth and color rather than spice.
   • This cake keeps well for up to 5 days, wrapped tightly, at room temperature.
   • Serve as is or with lightly whipped cream.