John Myers
Lemon Cake with Turmeric
The perfect lemon cake with turmeric recipe with a picture and simple step-by-step instructions.
- 350 g White flour
- 150 g Food starch
- 250 g Margarine or butter
- 375 g Sugar
- 5 Pc. Eggs (L)
- 1 P Baking powder
- 1 tsp Salt
- 180 g Sour cream
- 0,75 tsp Ground turmeric
- 1 Pc. Lemon 1 _ peel zest
- 2 tbsp Lemon 1 _ juice
- 5 Pc. Lemon 2 _ slices
- 3 tbsp Sugar
- 250 g Powdered sugar
- Lemon 1 remaining juice, possibly some water
- Here are the ingredients for the 25 loaf pan: 200 g white flour | 100 g cornstarch | 150 g margarine or butter | 225 g sugar | 4 eggs (M) | 1 level teaspoon baking powder | 1 teaspoon salt | 110 g sour cream | 1/2 teaspoon turmeric powder | 1 tbsp lemon juice | 1/2 lemon peel (zest) | 1 additional lemon for slices | 3 tbsp sugar. For ingredients for the 28 ring shape, see next door.
- Warm up the margarine or butter, the eggs and the sour cream in good time. Prepare the form (grease, crumble). Prepare the ingredients, weigh them. Mix the flour, cornstarch, baking powder, salt and turmeric together. Make lemon peel zest. Squeeze lemon juice.
- Beat the margarine / butter until foamy. Mix in the sugar and stir the mixture, stir, stir.
- Add the eggs one at a time. And stir again, stir, stir. In between add the zest of the lemon peel.
- Add the flour mixture in portions and in between the cream add a spoonful. Finally, the 2 tablespoons of lemon juice.
- Preheat the oven to 175 degrees for the ring shape. 200 degrees for the loaf pan. However, the baking times and temperatures can vary depending on the oven.
- Pour the dough into the springform pan and smooth it out.
- Cut lemon 2 into thin slices. Lay them out on the surface of the dough and sprinkle with the 3 tablespoons of sugar.
- Bake cake. After cooling, make a thick mixture from the powdered sugar and the rest of the lemon juice and spread it on the cake.
- The picture demonstration with the placed or sunken lemon slices comes from a first attempt with a slightly different recipe. The lemon wedges are delicious in the sweet cake. What I find interesting in my experience is the unusually large amount of salt (1 teaspoon) for a sweet cake. This amount was noted in the ‘original recipe’ in a ZEIT supplement. Overall, however, the ingredients and quantities listed above have changed so much compared to this ‘original recipe’ that I dare to present it as a recipe of my own. The essential ZEIT idea has been retained: turmeric plus lemon in a sponge cake (and the teaspoon of salt listed there enhances the taste).
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