Meyer Lemon, Ginger, and Turmeric Cake
Please do not run screaming from this recipe. I know turmeric cake may sounds strange. No, this cake does not taste of curry. It’s bright, it’s zingy, it’s moist, it’s so good!
|for the cake:|
|2 1/2 cups||unbleached all-purpose flour|
|1 teaspoon||baking powder|
|1/2 teaspoon||kosher salt|
|1 cup||salted butter, room temperature|
|1 teaspoon||vanilla extract|
|1/2 cup||sour cream|
|1/2 cup||meyer lemon juice|
|3/4 cup||finely chopped crystallized ginger|
|for the glaze:|
|3 1/4 cups||powdered sugar|
|5 tablespoons||meyer lemon juice|
Preheat oven to 325ºF. Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them.
Whisk flour, cornstarch, turmeric, baking powder, and salt together. Set aside.
Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream.
In three additions, mix in flour on low speed, alternating with lemon juice. Begin and end with the flour. Mix just until combined. Fold in = ginger.
Pour into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.
Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely.
For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.
Place cake on wire rack over a rimmed cookie sheet. Spoon glaze over top. The cookie sheet will catch the runoff. Let glaze set up for a bit before serving.