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Lebanese Chicken and Potatoes

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Baking dish with Lebanese chicken and potatoes with a spoon scooping some out

An easy one pan bake of Lebanese chicken and potatoes , made with a tangy lemon garlic sauce and thinly sliced potatoes. Saucy, indulgent and delicious, this is an firm family favorite .

Lebanese chicken and potatoes- the steps:

This is the definition of a weeknight dinner. Easy, fast, everyday ingredients and feeds a crowd. Just follow a few steps to get this on your table in 45 minutes:

Pre cook the potatoes: The chicken needs around 30 minutes in the oven, and the potatoes would need a lot longer to be cooked through. The workaround is to cut the potato slices relatively thinly, and cook them ahead of time.

I chose to pan fry the potatoes until golden brown and cooked through (you can also use an air fryer, or roast them in the oven ahead of time). Lightly frying them on the stovetop is my choice because it takes just a few minutes on each side until the potatoes slices are done. Use vegetable oil and heat on medium high heat, and don’t overcrowd the pan, work in batches.

Make the sauce: The sauce is a flavour packed and very simple combination of olive oil, a little chicken stock, lots of lemon juice, lots of minced garlic, some all spice or seven spices, and salt and pepper. Shake it up, and you are good to go!

Prepare the chicken: Clean the chicken breasts of any extra fat and cut in half to get thin layers. I always have the butcher do this to make my life easier. I like to season the chicken with a little salt and pepper before it goes in the baking dish.

Baking dish with Lebanese chicken and potatoes with a separate plate of chicken with rice

Oven baking chicken and potatoes:

Layer and Bake: Place the chicken in an oven safe baking dish, then top with whole garlic cloves if desired. On top of that goes half the sauce, then a complete layer of potato slices, and the rest of the sauce. This goes in a hot (200 C – 390 F), covered with foil and baked for 30 minutes. After 30 minutes, foil goes off, and continue to cook for another 10 minutes or so to get a crispy upper layer. You can broil for the remaining few minutes.

What makes Lebanese chicken and potatoes so good?

All the flavor comes from the lemon juice and garlic, so don’t skimp on the amount. I like it very tangy and tart with a distinct garlic flavor coming through. I also love the way the addition of chicken stock gives you a saucy dish that goes great with a side of rice. Another perk is how easy this is to make!

FAQ:

Can I use bone in chicken, or chicken thighs?

Yes, but make sure to adjust baking times until chicken is completely cooked though.

Can I use homemade chicken stock?

Definitely! There is a convenience appeal to throwing in a stock cube that’s been dissolved in a little water, but nothing beats homemade chicken stock.

Can I make this in advance?

Leftover will taste delicious, heated in an oven or a microwave for 1-2 days.

What do I serve this with?

My family likes to eat this with vermicelli rice. You can also serve it with a simple side salad, brown rice, or just eat it as is with some bread to sop up the sauce.

Lebanese Chicken and Potatoes

An easy 30 minute dish of chicken and potatoes in a lemony garlic olive oil sauce, that goes perfectly with vermicelli rice
4.50 from 8 votes
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Course: Main Course
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people
Calories: 523kcal
Author: Farah Abumaizar

Ingredients

  • 2 tablespoon vegetable oil
  • 3 potatoes, sliced thinly
  • 3-4 lemons, juiced
  • 10 garlic cloves, crushed
  • 1 maggi or chicken bouillon cube, dissolved in 1/2 cup hot water
  • 1/4 cup olive oil
  • 1 teaspoon seven spice or all spice powder
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 6 chicken breasts, cleaned and sliced lengthwise in half
  • 8 garlic cloves, whole and peeled

Instructions

  • Heat oven to 200 C (390 F).
  • Heat 1 tablespoon of the vegetable oil in a large skillet set over medium high heat, then fry the potato slices in batches, 3-4 minutes each side until potatoes are cooked through and golden brown. Add the second tablespoon of vegetable oil before frying the next batch of potatoes. Set potatoes aside.
  • Prepare the sauce by mixing together the lemon juice, crushed garlic, chicken stock cube dissolved in water, olive oil, seven spice, salt and pepper.
  • Layer the chicken breasts in an oven proof baking dish. Pour half the sauce mixture on top and using your hands evenly coat the chicken with the sauce.
  • Scatter in a handful of peeled garlic cloves over the chicken, then place the potato slices evenly on top.
  • Add the remaining half of the sauce, pouring it evenly on the top of the potatoes. Wrap dish tightly in aluminum foil, and place in oven for 30 minutes. After 30 minutes, remove foil and either bake for an additional 5-10 minutes, or if the potatoes need some color, broil for 3-4 minutes until golden brown.

Notes

You can use skin on chicken breasts, chicken thighs, or chicken with bone, just adjust cooking time accordingly.

Nutrition

Calories: 523kcal
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Gordon Ramsay Scrambled Eggs

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Creamy scrambled eggs in saucepan with toast on the side

Creamy and soft, luxurious and delicious, Gordon Ramsay scrambled eggs will change your life, and I’m not even exaggerating. 3 minutes on the stove, no fancy technique required, just a simple method that gives you the most deliciously custardy scrambled eggs you’ve ever had!

Gordon Ramsay Scrambled Eggs- what’s the trick?

Gordon went viral for his egg recipe. I got so many messages from people asking me if I’d tried them. When I looked up his method, I was immediately intrigued. I’ve always like the taste and feel of hotel style scrambled eggs. Silky and not rubbery, there’s just something so fancy about them. So what does it take to achieve them at home?

Raw eggs in saucepan with knob of butter

How to make soft and creamy scrambled eggs:

Barely any effort! The technique is in being very careful not to overcook the eggs. That’s why you take the pan on and off the heat. Also, you don’t vigorously whisk. Rather, you use a rubber spatula to fold the eggs onto themselves while mixing. This gives you the softness of the texture we are looking for.

Right when they’ve finished, you stir in a teaspoon or two of creme fraiche if following Gordon’s recipe, or yogurt or sour cream if using mine. That’s because I definitely don’ have creme fraiche casually hanging out in my fridge.

Gordon stipulates you don’t salt the eggs until after they have finished cooking, because apparently adding salt to raw eggs breaks them apart and results in rubbery eggs (I guess this is like how people don’t season meat ahead of time!). Once they are done cooking, you salt and pepper and garnish with any herbs of your choice.

What do I serve scrambled eggs with?

My bread of choice is sourdough- I’m obsessed. Any regular toasted bread will do though, and I’ve had these without any bread when I’m being more carb conscious- slice a ripe avocado on the side and some tomato slices and you are good to go!

Can I halve the recipe?

Yes you can, but for some reason I always find that with this technique, the six scrambled eggs seem more like three. They finish so fast! These would be a hearty portion for two, or a more minimal portion for four.

Can I store any leftovers?

I highly doubt you’ll have any, but yes you can. Tightly covered, scrambled eggs last for four days in the fridge. To reheat, microwave on 15 second intervals, checking every 15 seconds until warmed through.

I hope you love Gordon Ramsay Scrambled Eggs as much as we do!

Creamy scrambled eggs in saucepan with toast on the side

Gordon Ramsay Scrambled Eggs

This method of scambling eggs gives you creamy, soft eggs that will completely transform your morning. Utterly luxurious!
5 from 6 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 4 people
Calories: 136kcal
Author: Farah Abumaizar

Ingredients

  • 6 eggs, cold
  • 1 big tablespoon butter (15-20 g)
  • 1 tablespoon yogurt
  • salt and pepper to taste
  • herbs for garnish, if desired

Instructions

  • Crack the eggs into a deep saucepan. Add the knob of butter. Turn the heat onto medium high.
  • Using a rubber spatula, stir constantly, by folding the eggs and constantly scraping the bottom. Don't whisk.
  • After 30 seconds on the heat, remove the pan from the heat and continue stirring for 10 seconds. Place back on the heat for another 30 seconds, then remove from heat and stir for another 10 seconds or so. Keep repeating for about 3 minutes, or until eggs are soft and wet but cooked through.
  • Remove from the heat and stir in the yogurt, then season with salt and pepper. Garnish with chopped chives, fresh thyme, or green onion if desired and serve immediately.

Notes

Recipe adapted from Gordon Ramsay

Nutrition

Calories: 136kcal
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Cinnamon Sugar Pull Apart Bread

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Pull apart cinnamon bread in loaf pan over kitchen towel

This cinnamon sugar pull apart bread is a showstopping recipe. Just follow the simple steps to get this beautiful loaf of yeasted cinnamon bread out of your oven. Make ahead instructions included!

This bread looks like it was terrifying to make, but is actually so simple. All that’s required is patience, waiting for the dough to rise. Yeast rewards us all for our effort though! It rewards us by leading us to the fluffiest, softest bread, warm from the oven. Also, whenever you bake a yeasted dough and it comes out really good, you can’t help but feel a great sense of accomplishment. Just follow the steps, and you too can conquer dough!

My source for this recipe was Joy the Baker (I posted her Chocolate Loaf Cake earlier). This recipe came out with a bang years ago, leading to endless riffs on pull apart bread. Apple pie pull apart bread, jalapeno cheddar pull apart bread. I’ll have to try both some day, but I can never tear myself away from the classic. It’s just tooooo good. Layers of sweet yeasted dough are filled with a browned butter cinnamon sugar mixture and baked in a way that you can pull one square of dough off at a time to eat. It’s like an ultimate cinnamon roll but in loaf form- and you don’t even need a glaze. This is probably my husbands favorite thing ever that I make and I can’t fault his judgement at all.

The Dough

The dough is a simple affair, slightly sweetened with sugar and enriched with melted butter and eggs. You can mix by hand, or you can use a stand mixer fitted with a dough hook like I did. The original recipe calls for mixing by hand so don’t worry if you don’t have a mixer. It’ll end up be slightly sticky, so resist the urge to load it with extra flour.

Make ahead instructions:

What you can do, and what I prefer to do, is to refrigerate the dough overnight after the first rise, so you can continue with the remaining steps and have a fresh baked loaf without too much delay the next morning. Just take the dough out of the fridge, let it come to room temperature for around 30 minutes, then continue with the below instructions of rolling it out and the second rise.

The Filling

You brown some butter, (easy! remember this recipe?) , and set it aside. You mix together cinnamon, sugar and nutmeg and set that mixture aside. You’ll proceed to brush the dough with the melted browned butter that’s cooled, then sprinkle the sugar cinnamon mix on top. Sound tempting yet?

Making Dough Squares

After the dough has rested, you knead in a couple tablespoons of flour. and this will make it less sticky. You then roll it out into a 12×20 inch rectangle on a lightly floured surface (or as big a rectangle as you can get without the dough splitting apart). You then brush the browned butter on top, and sprinkle with the cinnamon sugar mixture. It seems like a lot of sugar, but that’s ok, you’re going for it.

You use a pizza cutter to slice the dough into six equal strips (top to bottom). Stack the strips on top of each other, then cut into six equal pieces again. You’ll end up with six stacks of six squares. You’re well on your way to cinnamon sugar pull apart bread!

In a greased pan, you’ll place the dough squares sideways. You might have to squeeze to get them to all fit in the pan. It’ll look like a dough accordion! Cover with a damp kitchen towel, and let it rest for 45 minutes in a warm place or until almost doubled in size.

The Bake

Bake at 180 C (350F) for 30-35 minutes until dark golden brown in color. Remove from oven, let it rest 10 minutes, then dig in while it’s still warm and heavenly.

zoomed in shot ofPull apart cinnamon bread in pan
Pull apart cinnamon bread in loaf pan over kitchen towel

Cinnamon Sugar Pull Apart Bread

Pull apart squares of yeasted dough baked until golden brown, with a gooey cinnamon sugar filling in between each layer.
4.88 from 8 votes
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Total Time: 50 minutes
Servings: 6 people
Calories: 282kcal
Author: Farah Abumaizar

Ingredients

For the dough:

  • 3 cups all purpose flour 375 g
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 56 g butter (1/2 stick or 2 oz)
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the filling:

  • 1 cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 56 g butter, browned (1/2 stick or 2 oz)

Instructions

  • In a large bowl) whisk together 2 cups of the flour (250g), sugar, yeast, and salt. Set aside.
  • Whisk together the eggs and set aside.
  • In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture is room temperature or registers 46-50 C (115 to 125 degrees F) on a thermometer.
  • Pour the milk mixture into the dry ingredients and mix with a spatula or with the dough hook on your stand mixer. Add the eggs and stir the mixture until the eggs are incorporated into the batter. It might take some time to come together but that’s fine. Keep stirring! 
  • Add 3/4 cup of flour (94g) and continue mixing (either with spatula or dough hook in mixer) for about 2 minutes. The dough will come together and feel sticky which is the correct texture.
  • Place the dough is a large bowl that has been lightly greased with oil. Cover with plastic wrap or a damp kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.* Follow note for make ahead instructions.
  • While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. 
  • Brown the butter by heating in a saucepan over medium heat and whisking while the butter changes color to a golden brown, and little brown flecks begin to form.** Set butter aside.
  • Grease a 9×5 inch loaf pan, and dust with flour. Set this aside.
  • Once dough has risen for about 1 hour, deflate the risen dough, and knead in an additional 2 tablespoons of flour. This will make it less sticky. Cover again and let it rest 5 minutes.
  •  On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. It’ll form a long thick rectangle. Roll it out as big as you can get. 
  • Use a pastry brush to spread the cooled brown butter all over the dough rectangle, leaving just a 1-2 inch of dough border around the sides.
  • Sprinkle the top of the browned butter with the whole cinnamon sugar mix, even though it seems like a lot go for it!
  • Using a very sharp knife or a pizza cutter, slice the dough vertically into 6 equal sized strips from top to bottom. Stack these six slices on top of each other, and cut again into six squares.
  • Place these squares accordion like into the prepared loaf pan (So they are all on their sides). Place the damp kitchen towel over the loaf pan, and allow to rise again in a warm place for 30-45 minutes. Heat the oven to 180 C (350 F) while the dough rises.
  • Once resting period is over, bake the dough for 30-35 minutes or until a deep golden brown. Don’t under bake or bread will be cooked on top but doughy in the middle.
  • Remove from the oven, allow to rest for 15-20 minutes, then run a knife around the edges of the pan and flip the loaf out onto a serving platter. Enjoy immediately while warm! (Although leftovers can be kept for 2 days at room temperature and reheated).

Notes

Recipe from Joy the Baker
*To make this ahead for the next day, refrigerate the dough, covering in plastic wrap, after the first rise. The next day take it out of the fridge and let it come to room temperature for about 30 minutes before proceeding with the recipe.
 
** See this recipe for more detailed butter browning instructions

Nutrition

Calories: 282kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

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Thai Green Chicken Curry

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Thai Green Chicken Curry in a pan with cauliflower rice on the side

A simple curry to throw together with ready made green curry paste, this Thai green chicken curry is an explosion of flavors, and ready in 20 minutes.

What is green curry?

The most popular Thai curry, green curry paste is made with coriander, kaffir lime, basil, green chilli and lemon grass, fish sauce, garlic, ginger, shallots, and spices. It gets dolloped into coconut milk and chicken broth to make that comforting green curry you’ve probably had at Thai restaurants before.

It is probably one of the most well known dishes in Thai cuisine. It’s spicy and fragrant, and exotic while remaining comforting.

Do I have to use chicken?

Nope, but chicken is probably the most widely used protein in making Thai green curry. You’ll find a lot of recipes calling for chicken thigh, but that’s something my husband and I avoid eating. We just prefer breast a lot more, even if it’s not as juicy. The way the chicken is cooked here, sort of poached in the simmering coconut milk ensures the chicken remains tender.

You can also use shrimp, which will need to cook for far less and will make for a delicious dish.

Vegetarian Thai Green Curry

This is easily adaptable into a vegetarian dish. Simply omit the chicken and add a lot more vegetables alongside the snow peas and bell peppers. I imagine chickpeas, sweet potato, broccoli, and mushrooms would be delicious in this. You could also go for a tofu version!

The ingredients in Thai Green Chicken Curry:

Thai Green Curry Paste: There are plenty of recipes online if you want to make a homemade version of curry paste, but I wanted to go the easier quicker route and jazzed up a store-bought version. You want one that’s thick and paste-y, not a more liquid version.

Minced Garlic and Grated Ginger: I use a microplane zester to grate the ginger and get the most flavor out of it. These two ingredients are added to the curry paste while you fry it out to embellish the paste.

Fish Sauce and Sugar: The fish sauce is extremely pungent and might smell off putting, but it’s an essential ingredient to get that briney, umami flavor of the curry. Feel free to add more sugar and/or fish sauce then the recipe calls for once you taste the final curry, if you feel it needs more of a kick.

Coconut Milk and Chicken Broth: One of the liquid bases of the curry consists of chicken broth. You can use homemade, a store-bought can/carton, or do what I do which is dissolve 1/2 a bouillon cube in 1 cup of hot water. I’ve even been known to throw the hot water and bouillon cube separately into the saucepan without pre-dissolving to save even more time. What happens is Maggi cube ends up melting into the mixture as it cooks. The coconut milk gives it that creamy richness that’s probably what you love most about Thai curries.

The mix-ins:

Chicken or any of the alternatives discussed above

Vegetables: I will use whatever I have on hand. In this case, it was snow peas and red bell pepper which I loved the combination of. I have previously added cooked eggplant cubes, mushrooms, sliced carrots. It’s all good! Just add whatever you feel like, and don’t overcook them so they have a little bite.

Thai Green Chicken Curry in a pan with cauliflower rice on the side

What to serve Thai Green Curry with:

Jasmine rice, rice noodles, basmati rice, or cauliflower rice as pictured!

Storing leftover Thai Green Curry:

Leftover curry will last in the fridge, tightly covered for 2 days. The coconut milk might separate which will make the curry looks range, but it’ll come right back together once heated.

I’d avoid freezing this as the coconut milk might turn grainy.

Leftover curry paste can be stored in the fridge for up to 6 weeks, or portion off 3 tablespoon each of curry paste and freeze for up to 3 months. This way you don’t need to defrost the whole jar whenever you make a curry recipe.

Thai Green Chicken Curry

Easy green curry made with storebought paste and a few embellishments, easily customizable, and a surefire hit!
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Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 580kcal
Author: Farah Abumaizar

Ingredients

  • 1-2 tbsp vegetable oil
  • 3 tablespoon storebought Thai green curry paste
  • 2 garlic cloves, minced
  • 2 teaspoon fresh ginger, grated
  • 1 cup chicken broth, (or hot water + 1/2 maggi bouillon cube)
  • 1 can coconut milk 400 g
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 4-6 kaffir lime leaves, torn or 3 wide strips lime peel
  • 400 g chicken breast, bite sized slices
  • 1.5 cups snow peas
  • 1 red bell pepper, cut into strips
  • 1/2 lemon or lime, juiced

Instructions

  • Heat oil in medium saucepan over medium high heat. Add curry paste, garlic, and ginger, and stir while cooking for 1-2 minutes until curry paste dries out and is fragrant.
  • Add chicken broth and coconut milk, stirring to dissolve the green curry paste into them.
  • Add the fish sauce, sugar, and lime leaves and stir to combine and allow to come to a simmer.
  • Add chicken, and reduce heat to medium or until bubbling gently. Cook for 8-10 minutes or until chicken flakes apart when you test it with a fork.
  • Add the snow peas and red bell pepper and cook for a further 3 minutes. Stir in lime or lemon juice. The curry won't be very thick, and that's the way it should be!
  • Serve with jasmine, basmati, or cauliflower rice.

Notes

Leftovers can be refrigerated tightly covered for up to 2 days
Recipe loosely adapted from Recipe Tin Eats

Nutrition

Calories: 580kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

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Lemon Turmeric Cake

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This lemon turmeric cake is moist, tangy, and delicious with a caramelized lemon and sugar crust. Easy no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.

Lemon turmeric cake sliced on a chopping board with a kitchen towel

Do you taste the turmeric in the lemon turmeric cake?

Not really. It gives a really slight hint of spice, but it isn’t very present or overpowering in the least. Trust me if it was, my kids wouldn’t have devoured it the way they did!

I bet you never thought of adding turmeric to your lemon cake before. I certainly hadn’t, but as soon as I saw the recipe in my new cookbook from Alison Roman , It was an aha moment. It made perfect sense to me. Turmeric is slightly bitter (like lemon) and has scents of orange and ginger, and best of all turns the cake a beautiful yellow vibrant color.

batter for lemon turmeric cake in loaf pan

How is this tea cake so moist?

The ingredients, and the method of combining them:

Ingredients:

Moistening agents: sour cream or yogurt, melted butter which gives the same moistness as oil, but with that lovely butter flavor.

Dry ingredients: flour, salt, turmeric, and plenty of baking powder for leavening and fluffiness.

And for flavor: lemon juice and lemon zest that gets rubbed into the sugar which infuses all the sugar with lemon flavor and lemon oil. Delicious!

As for the combining method, at each step, the ingredients get mixed by hand but NOT OVER-MIXED. Over-mixing the batter will develop the gluten in the flour and result in a tough, overworked cake.

Baked lemon turmeric loaf cake in loaf pan with lemons in the background

Adapting the recipe from the cookbook:

I reduced the amount of sugar slightly, because I found Alison’s metric measurements to be a different then the weights I know (for example, she states 1 cup of sugar to weigh 225 grams, but I know it as 200 g. I added only 200g of sugar and it was plenty). I also reduced the amount of sugar in the topping, because after sprinkling 1 tablespoon on top I had already covered the surface thoroughly. Alison uses 2 tbsp.

I also used regular table salt instead of kosher salt- more accessible. I used 1/2 teaspoon as opposed to the 1 teaspoon of kosher salt she uses.

I used half sour cream and half yogurt because I didn’t have enough sour cream to make up the full amount. You can use either/or/both

FAQs:

Can I leave out the turmeric:

Yes! But try it before you knock it, you’ll barely taste anything and the color is gorgeous (plus turmeric is so good for you!)

What do I do if my cake is turning too dark but the inside still isn’t cooked through?

Top the cake with aluminum foil if it’s browning too fast.

How to prevent my cake from sticking to the pan:

I highly recommend both spraying the loaf pan and lining with parchment paper so the cake is very easily released after baking.

How to serve the lemon turmeric cake:

Have this either warm or at room temperature, both are delicious. You can enjoy it plain as I did, or with a dollop of greek yogurt or whipped cream. Definitely have a cup of tea or coffee on the side, or milk for the kids!

How long does this cake keep:

Up to five days tightly wrapped at room temperature. I will say, if you do plan on making this in advance, consider not topping with the lemon slices because the cake directly touching the lemon slices does get a little soggy over the next couple of days.

Lemon turmeric cake sliced on a chopping board with a kitchen towel
Lemon turmeric cake sliced on a chopping board with a kitchen towel

Lemon Turmeric Cake

A tangy and very moist lemon loaf cake, made bright yellow with the addition of turmeric. Perfect for tea and coffee!
4.93 from 14 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4 people
Calories: 351kcal
Author: Farah Abumaizar

Ingredients

  • 1.5 cups flour 210 g
  • 2 teaspoon baking powder
  • scant 1/2 teaspoon salt
  • 3/4 teaspoon ground turmeric
  • 1 cup sugar 200 g
  • 2 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 3/4 cup sour cream or yogurt 185 g
  • 2 large eggs
  • 1/2 cup butter, melted 115 g
  • 1/2 lemon, thinly sliced for topping
  • 1 heaped tbsp sugar for topping

Instructions

  • Preheat the oven to 180 C (350F). Grease a 9×5 inch loaf pan with non stick spray, then line with parchment paper with some overhang so you can lift the finished cake out easily.
  • Whisk the flour, baking powder, salt and turmeric in a bowl.
  • In a large bowl, combine the one cup of sugar with the lemon zest, rubbing the lemon zest into the sugar with your fingertips until the sugar is moistened and pale yellow. Whisk in the sour cream or yogurt, eggs, and lemon juice until well combined.
  • Use a spatula and add the wet ingredients to the flour mixture, stirring until just combined. Fold in the melted butter. Pour the batter into the prepared loaf pan, smoothing out the top, then topping with lemon slices placed over the top. Sprinkle the tablespoon of sugar evenly over the top.
  • Bake until cake is golden brown and toothpick comes out clean (a few crumbs are ok), 50-60 minutes.

Notes

Cake lasts 5 days tightly wrapped at room temperature.
Recipe adapted from Alison Roman’s cookbook Nothing Fancy.

Nutrition

Calories: 351kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

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