Summary

Ingredients

• 215 g flour
• 1 teaspoon, leveled baking powder
• 1 pinch (s) salt
• 1 teaspoon turmeric powder
• 2 lemon (s), untreated
• 200 g suar, includin 2 tablespoons for sprinklin
• 180 g sour cream or Greek yourt, plus more to serve
• 2 large egg (s)
• 115 g butter, melted
• 1 cup whipped cream, optional

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat.
2. Line an approx. 10 x 23 cm loaf pan (see tip) with baking paper.
3. Mix the flour, baking powder, salt and turmeric in a bowl. Grate about 2 tablespoons of lemon zest in another container. Then halve the lemon and squeeze it out, this results in approx. 2 tablespoons of juice. Thinly slice half of the rest of the whole lemon and remove the stone (save the other half for future use).
4. Add 1 cup of sugar to the lemon peel and rub with your fingertips until the sugar is fragrant and yellow in color. Add the sour cream, eggs and lemon juice and stir well.
5. Add the moist mixture to the flour and stir carefully with a spatula. Fold in the melted butter. Pour the dough into the prepared pan and smooth the top. Cover the top with the lemon slices and sprinkle with 2 tablespoons of sugar.
6. Bake the cake for about 50 - 60 minutes on the middle rack in the hot oven. Before the end of the baking time, do the stick test every now and then. The top of the cake should be golden brown. If the lemons get too dark, place a piece of parchment paper on top to prevent them from burning.
7. Let cool before cutting. The cake can be baked up to 5 days in advance and stored tightly wrapped at room temperature.
8. Serve with whipped cream or Greek yogurt, if desired.
9. Tip: I used the mandolin to decorate the lemon wedges, then they will be nice and thin.
10. Instead of a loaf pan, you can also use a casserole dish of the same size made of glass.