Made without any food coloring, this bright, tangy cake is the sunniest shade of yellow. The cake is moist with a nice crumb and topped with a tangy and sweet Meyer lemon glaze.
From Bridget Edwards of Bake to 350.
- FOR THE CAKE:
- 2-½ cups Unbleached all-purpose flour
- 1 tbsp Cornstarch
- 2 teaspoons Turmeric
- 1 teaspoon baking powder
- ½ teaspoon 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 Granulated sugar
- 5 tablespoons Meyer lemon juice
- ¼ teaspoons Turmeric
Preheat the oven to 325ºF. Grease a Bundt pan well with shortening. Flour the mold, removing the excess. If there are bare spots, grease and flour them.
Whisk together flour, cornstarch, turmeric, baking powder and salt. Put aside.
Cream the butter with the sugar for several minutes until light and fluffy. Beat in vanilla. Add eggs one at a time, beating until incorporated. Scrape bottom and sides of bowl as needed. Beat sour cream.
In three times, add the flour at low speed, alternating with the lemon juice. Start and end with flour. Mix just until combined. Stir in = ginger.
Pour into prepared pan and bake 55 to 65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.
Put on a rack for 5 minutes. Place a rack over the exposed part of the cake and turn the cake over. Leave for a minute, letting gravity do its job. Lift the mold from the cake. Let cool completely.
For the glaze, whisk together the powdered sugar, juice and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.
Place cake on a wire rack over a rimmed baking sheet. Pour the frosting on top. The cookie sheet will catch the drips. Let the icing set a little before serving.