Luscious Lemon Cake with Turmeric
This lemony confection is an ideal summer treat. Fresh lemon zest and turmeric give a bright yellow hue to this moist cake, which can be garnished with confectioner's sugar or caramelized lemon slices. Served as a light dessert or with tea for an afternoon delight, it's great any time of the day. We even indulge in a slice with coffee for breakfast—it's that good.
Makes 8 Servings
- 33¢ per serving
Show Detailed Pricing
-
1 1/2
cups
flour 32¢
-
2
teaspoons
baking powder 8¢
-
1
teaspoon
salt 1¢
-
3/4
teaspoon
turmeric 9¢
-
1
lemon (plus 1 additional lemon for optional garnish) 62¢
-
3/4
cup
sugar (plus optional tablespoon for garnish) 26¢
-
2
eggs 60¢
-
1/2
cup
oil 38¢
-
3/4
cup
milk or yogurt 31¢
-
*
2
tablespoons
confectioner's sugar optional
-
Total Cost:
$2.68
-
Per Serving:
33¢
*Optional ingredients are not counted towards pricing
Prep Time: About 15 minutes
Cook Time: About 35 minutes
Instructions:
- Preheat oven to 350º and grease a 9" pie dish.
- Whisk flour, baking powder, salt, and turmeric together and set aside.
- Grate the zest of one lemon into a separate bowl. (If using an additional lemon for garnish, slice it into thin rounds and set aside.)
- Add 3/4 cup of sugar to the lemon zest and blend together with fingertips. Squeeze in the juice from the one zested lemon (about 2 tablespoons). Then add the eggs, oil, and milk, and mix.
- Add the wet ingredients to the dry ingredients and mix until just blended. Pour the cake batter into the baking dish, top with optional lemon slices and sprinkle with additional tablespoon of sugar (to caramelize the lemon slices), and bake until light golden brown, about 35-40 minutes.
- Remove from oven and let cool. Garnish with optional confectioner's sugar and serve.
Notes:
- Substitute plain yogurt for the milk if desired, which adds a bit of extra tang to the cake. You can also use a milk alternative such as coconut, almond, or oat milk for a diary-free version.