Lemony Turmeric Tea Cake

YIELD — One 9-inch loaf

This cake, which is adapted from “Nothing Fancy: Unfussy Food for Having People Over,” is so good and so simple to put together, you might come to call it “house cake,” which is, of course, cake to keep in your house at all times. I am not what I would call an earnest person, but in all earnestness just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it never makes it out of my apartment.

Ingredients

Imperial

• Nonstick cooking spray or butter, for greasing the pan
• 1 ½cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ teaspoon ground turmeric
• 2 lemons
• 1 cup granulated sugar, plus 2 tablespoons for sprinkling
• ¾ cup sour cream or full-fat Greek yogurt, plus more for serving (optional)
• 2 large eggs
• ½ cup unsalted butter (1 stick), melted
• Whipped cream (optional)

Metric

• Nonstick cooking spray or butter, for greasing the pan
• 215 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ teaspoon ground turmeric
• 2 lemons
• 200 grams granulated sugar, plus 2 tablespoons for sprinkling
• 180 milliliters sour cream or full-fat Greek yogurt, plus more for serving (optional)
• 2 large eggs
• 115 grams unsalted butter (1 stick), melted
• Whipped cream (optional)

Preparation

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.

DO AHEAD: Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.