A moist and aromatic loaf cake infused with turmeric and bright lemon flavor, topped with caramelized lemon slices for a beautiful golden finish.
american
Nutrition
Provides moderate calories and carbohydrates from flour and sugar with some protein from eggs and beneficial compounds from turmeric.
| Calories | 311 kcal |
| Energy | 1300 kJ |
| Protein | 5 g |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 69 mg |
| Carbohydrate | 47 g |
| Sugars | 24 g |
| Dietary Fibre | 1 g |
| Sodium | 311 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingbrunchcakesoven and roasting
Lemony Turmeric Tea Cake
Alison Roman (Alison Roman)
9
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Parchment paper
Loaf Pan
Small bowl
Instructions
1
Preheat the oven to 350°F. Lightly grease a 9 by 4-inch loaf pan (see Note) 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.
2
Whisk the flour, baking powder, salt, and turmeric in a medium bowl.
3
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).
4
In a large bowl, combine 1 cup of the sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and smells like you just rubbed a lemon in there. Whisk in the sour cream, eggs, and the lemon juice until well blended.
5
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 remaining 2 tablespoons sugar.
6
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted in the center comes out clean, 50 to 60 minutes. (I love deeply caramelized lemon, but if they’re getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing.
7
DO AHEAD: Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.
Lemony Turmeric Tea Cake
Alison Roman (Alison Roman)
9
servings
0
per serve
0
minutes
A moist and aromatic loaf cake infused with turmeric and bright lemon flavor, topped with caramelized lemon slices for a beautiful golden finish.
american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Parchment paper
Loaf Pan
Small bowl
Instructions
1
Preheat the oven to 350°F. Lightly grease a 9 by 4-inch loaf pan (see Note) 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.
2
Whisk the flour, baking powder, salt, and turmeric in a medium bowl.
3
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).
4
In a large bowl, combine 1 cup of the sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and smells like you just rubbed a lemon in there. Whisk in the sour cream, eggs, and the lemon juice until well blended.
5
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 remaining 2 tablespoons sugar.
6
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted in the center comes out clean, 50 to 60 minutes. (I love deeply caramelized lemon, but if they’re getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing.
7
DO AHEAD: Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.
dessertbakingbrunchcakesoven and roasting
Nutrition
Provides moderate calories and carbohydrates from flour and sugar with some protein from eggs and beneficial compounds from turmeric.
| Calories | 311 kcal |
| Energy | 1300 kJ |
| Protein | 5 g |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 69 mg |
| Carbohydrate | 47 g |
| Sugars | 24 g |
| Dietary Fibre | 1 g |
| Sodium | 311 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
