Citrus Turmeric Loaf Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan with nonstick cooking spray or butter, and line it with parchment paper, ensuring the ends hang over the sides for easy removal later.

2. Prepare Dry Mixture

In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground turmeric. This dry mixture will form the base of your batter.

3. Prepare Lemon Sugar Mixture

Zest and juice one of the lemons. You’ll need about 2 tablespoons of zest and 2 tablespoons of juice. Slice the second lemon thinly, setting the slices aside for later. In a medium bowl, rub the lemon zest into 1 cup of granulated sugar using your fingertips.

4. Combine Wet Ingredients

To the lemon-sugar mixture, add the sour cream (or Greek yogurt), eggs, and lemon juice. Whisk these wet ingredients together until they are well combined and smooth.

5. Combine Wet and Dry Mixtures

Gently fold the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the cake dense. Finally, fold in the melted butter, ensuring it is evenly distributed throughout the batter.

6. Prepare for Baking

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Arrange the reserved lemon slices on top of the batter and sprinkle with the remaining 2 tablespoons of sugar.

7. Bake the Cake

Place the pan in the oven and bake for 50-60 minutes, until the top is golden brown and a tester inserted into the center comes out clean. The edges should pull away slightly from the sides of the pan.

8. Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Once fully cooled, slice and serve. For an extra touch of indulgence, serve each slice with a dollop of whipped cream or a spoonful of extra sour cream.