Lemon Turmeric Loaf
Adapted from the New York Times
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp ground turmeric
- 2 lemons
- 1 cup granulated sugar, plus 2 Tbsp for sprinkling
- 3/4 cup Kefir (or Greek yogurt)
- 2 large eggs
- 1/2 cup butter, melted
- 1/4 cup poppy seeds (optional)
Directions:
Heat the oven to 350 degrees. Grease a 4x9 inch loaf pan and line with parchment paper, leaving some overhang on two sides for easy lifting after baking.
Whisk the flour, baking powder, salt, turmeric, and poppy seeds (if desired) in a large bowl.
Zest one lemon into a medium bowl. Add 1 cup sugar to the lemon zest and rub together with your fingertips until the sugar is fragrant and yellow. Slice half of the other lemon into thin rounds, set aside.
Whisk in the kefir (or yogurt), eggs, and 2 Tbsp lemon juice until well blended.
Add the wet mixture to the flour mixture, stirring just until blended. Fold in the melted butter.
Scrape the batter into the prepared pan, smoothing the top. Scatter the top with your lemon slices and 2 Tbsp sugar.
Bake until the top of the cake is golden brown and a toothpick inserted into the middle comes out clean, approximately 50-60 minutes. If the lemons are getting too dark, cover the top with a piece of foil to prevent burning.
Let cool before slicing and enjoy!