thepioneerwoman
Meyer Lemon, Ginger, and Turmeric Cake
Please do not run screaming from this post. I know turmeric cake may sounds strange.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
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.
2
Whisk flour, cornstarch, turmeric, baking powder, and salt together. Set aside.
3
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.
Eggs5
4
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.
5
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.
6
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.
7
For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.
8
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.
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