Description
Made without any food coloring, this bright and zingy cake is the sunniest shade of yellow. The cake is moist with a beautiful crumb and topped with a tangy and sweet Meyer lemon glaze.
From Bridget Edwards of Bake at 350.
Ingredients
- FOR THE CAKE:
- 2-½ cups Unbleached All-purpose Flour
- 1 Tablespoon Cornstarch
- 2 teaspoons Turmeric
- 1 teaspoon Baking Powder
- ½ teaspoons Kosher Salt
- 1 cup Salted Butter, Room Temperature
- 2 cups Sugar
- 1 teaspoon Vanilla Extract
- 5 Eggs
- ½ cups Sour Cream
- ½ cups Meyer Lemon Juice
- ¾ cups Finely Chopped Crystallized Ginger
- FOR THE GLAZE:
- 3-¼ cups Powdered Sugar
- 5 Tablespoons Meyer Lemon Juice
- ¼ teaspoons Turmeric
Preparation
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.
