Lemony Turmeric Cake

Lemony Turmeric Cake

gluten-free

6-8 SERVINGS

A spin on the viral recipe from Alison Roman

• 1 1/2 cup 1-1 gluten-free baking flour (recommend Bob’s Red Mill)

• 2 tsp baking powder

• 1 tsp kosher salt

• 3/4 tsp ground turmeric

• 2 lemons

• 3/4 cup coconut sugar, plus 2 tbsp for sprinkling

• 3/4 cup full-fat greek yogurt

• 2 large eggs

• 1/2 cup (1 stick) unsalted butter, melted

Heat oven to 350°F. Line a 5”x9” loaf pan with parchment paper leaving some overhang so you’re able to easily lift the cake out after baking. Whisk the flour, baking powder, salt and turmeric in a large bowl.

Grate 2 tbsp lemon zest from the lemons into a medium bowl. Cut half of 1 lemon into thin rounds, discarding seeds (this will go on top of cake before baking).

Add the 3/4 cup of coconut sugar to the lemon zest and mix to thoroughly incorporate the zest into the sugar. Whisk in sour cream, eggs and 2 tbsp lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape batter into prepared pan, smoothing the top. Place sliced lemons on top and sprinkle with remaining 2 tbsp coconut sugar.

Bake on the middle rack for 45-60 minutes or until the edges are golden brown and a tester inserted into the center comes out clean. Let cool completely (about 1 hr) before slicing.