Lemony Turmeric Tea Cake
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1 1/2 cups (215grams) all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground turmeric
2 lemons
1 cup (200grams) granulated sugar (casters sugar), plus 2 tablespoons for sprinkling
3/4 cup (180 millilitres) of full fat Greek yoghurt or sour cream
2 large eggs
1/2 cup (115grams) unsalted butter (1 stick), melted
whipped cream, optional
Heat the oven to 350ºF. Lightly grease and flour a 4 by 9 inch loaf pan and line the bottom with baking parchment paper.
In a large bowl whisk the flour, baking powder, salt and turmeric.
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 the 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 Greek yoghurt, eggs and the 2 tablespoons lemon juice until well blended.
Using a spatula, add the wet mixture to the flour mixture, stirring just until blended. 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 centre comes out clean, 50 to 60 minutes. If the lemons are getting too dar, lay a piece of aluminium foil on top to prevent burning.
Let cool before slicing. Serve with whipped cream.