Lemony turmeric tea cake

I tend to refer to this as ‘house cake’, which is, of course, cake to keep in your house at all times. I’m not what I would call an earnest person, but, in all earnestness, just slicing into this cake makes a bad day better. It travels well, and can be taken anywhere for any occasion – but most of the time it never makes it out of my house.

MAKES 1 LOAF

225g plain flour

2tsp baking powder 1tsp salt

¾tsp ground turmeric 220g sugar, plus an extra

2tbsp to sprinkle on top 2tbsp lemon zest, plus 2tbsp lemon juice and ½ lemon, thinly sliced, seeds removed

185g sour cream or full-fat Greek-style yogurt, plus extra for serving (optional) 2 large eggs

125g unsalted butter, melted Whipped cream, to serve

(optional)

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 10 x 23cm (2lb) loaf tin with non-stick cooking spray or butter. Line with baking paper, leaving some overhanging on both of the longer sides so you’re able to easily lift the cake out.

2 Whisk the flour, baking powder, salt and turmeric in a medium-sized bowl.

3 In a large bowl, combine the sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and fragrant. Whisk in the sour cream or Greek-style yogurt, eggs and the lemon juice until well blended.

4 Using a spatula, add the wet mixture to the flour mixture, stirring until just combined. Fold in the melted butter. Scrape the batter into the prepared tin, gently smoothing the top. Scatter with the lemon slices and the extra 2tbsp sugar.

5 Bake for 50-60min, until the top of the cake is golden brown, the edges pull away slightly from the sides and a skewer inserted comes out clean. I love deeply caramelised lemon, but if it looks like they’re getting too dark, lay a piece of foil on top to prevent burning. Let the cake cool before slicing.