Lemon cake with turmeric

Ingredients for 1 servings:

• 215 g flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 1 tsp turmeric powder
• 2 lemons, untreated
• 200 g sugar, including 2 tablespoons for sprinkling
• 180 g sour cream or Greek yogurt, plus more for serving
• 2 large eggs
• 115 g butter, melted
• 1 cup whipped cream, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a loaf pan measuring approx. 10 x 23 cm

Preheat the oven to 175°C (top/bottom heat). Line a 10 x 23 cm loaf pan (see tip) with parchment paper. In a bowl, combine the flour, baking powder, salt, and turmeric. In another bowl, grate about 2 tablespoons of lemon zest. Halve the lemon and squeeze it to yield about 2 tablespoons of juice. Thinly slice half of the remaining whole lemon and remove the seeds (reserve the other half for later use). Add 1 cup of sugar to the lemon zest and rub it in with your fingertips until the sugar is fragrant and yellow. Add the sour cream, eggs, and lemon juice and mix well. Add the wet mixture to the flour and gently mix with a spatula. Fold in the melted butter. Pour the batter into the prepared pan and smooth the top. Cover the top with the lemon slices and sprinkle with 2 tablespoons of sugar. Bake the cake on the middle rack of a hot oven for about 50-60 minutes. Check the skewer test every now and then before the end of the baking time. The top of the cake should be golden brown. If the lemons are getting too dark, place a piece of parchment paper on top to prevent burning. Let cool before cutting. The cake can be baked up to 5 days in advance and stored tightly wrapped at room temperature. Serve with whipped cream or Greek yogurt, if desired. Tip: I used a mandolin to slice the lemon slices for decoration; this way they are nice and thin. Instead of a loaf pan, you can also use a glass baking dish the same size.