WELCOME SPRING, HELLO SUMMER…
With COVID-19 still looming around us, we’ve gone back to basics with seasonal fruit recipes and that also includes baking this Lemony Turmeric Tea Cake. It’s like an elevated pound cake, with a spring zest twist that will brighten anyone’s day.
This Springy Lemony Turmeric Tea Cake Will Be YouR BESTIE Dessert For Any Occasion
This uber lemony cake, is adapted from Alison Roman’s newest cookbook “Nothing Fancy.” You won’t believe how simple it is to put together (no need for an electric mixer!). When you dive into each slice you’re transported to the fresh lemon tree fields of spring and summer. It’s the perfect dessert to bake and bring to a summer get together or just to gift to friends just because.
Spring Lemony Turmeric Tea Cake
This uber lemony cake and is adapted from Alison Roman's newest “Nothing Fancy: Unfussy Food for Having People Over." You won't believe how simple it is to put together (no need for an electric mixer!). This dessert is so decadent that you can eat it for breakfast with your morning cup of joe.
Preheat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan with nonstick cooking spray or butter, leaving some overhang on both of the longer sides so you’re able to easily lift the cake out after baking. Or you can and line it with parchment or a light dusting of flour,
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).
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. We use used a coconut whip cream.