Nothing Fancy, Alison Roman’s latest cookbook, is a true media darling, and for good reason: her recipes for simple yet sensational meals make mouths water.
Food blogger and photographer Vasili Anton from @tspblog baked Roman’s popular Turmeric Lemon Cake with If & When. Like the Meyer lemon that adorns this version, it’s the bright light of winter, a ray of sunshine leaping onto your fork.
Vasili substituted salt and lemon zest with 2 teaspoons of our Moroccan Preserved Meyer Lemon Paste to make it even more memorable. "It enhanced the savory notes of the turmeric in the cake," says Vasili.
1 ½ cups all-purpose flour
2 tsp baking powder
¾ tsp ground turmeric
2 teaspoons Moroccan Preserved Meyer Lemon Paste
1 Meyer lemon
1 cup granulated sugar, plus 2 TBS for sprinkling
¾ cup sour cream or full-fat Greek yogurt
2 large eggs
½ cup unsalted butter (1 stick), melted
Heat the oven to 350 degrees F.
Lightly grease a 4-by-9-inch loaf pan (approximately) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you’re able to easily lift the cake out after baking.
Whisk the flour, baking powder and turmeric in a large bowl.
Halve the Meyer lemon and squeeze 2 TBS juice into a small bowl. Cut half the remaining lemon into thin rounds, discarding seeds.
Add 1 cup sugar to 2 tsp If & When in the medium bowl; rub together with your fingertips. Whisk in the sour cream and eggs until well blended.
Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 TBS sugar.
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.)
Adapted from the New York Times recipe, "Lemony Turmeric Tea Cake." Image: Vasili Anton.