Turmeric Thai Tea Lemon Cake Loaf

We love a good cake slice that doubles as a breakfast snack and dessert. This loaf cake is so easy to make, you’ll want to keep this on your baking rotation.

Turmeric Thai Tea Lemon Cake Loaf 🍋
Yields 1 loaf 
For the loaf cake
2 cups all purpose flour 
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
1 cup granulated sugar
2/3 cup sour cream or unsweetened yogurt 
2 tablespoons neutral oil, melted
1 tablespoon fresh lemon juice
For the glaze
1/2 cup powdered sugar
1/2 tablespoon lemon juice
Preheat your oven to 350 degrees F. Lightly grease a loaf pan.
In a medium bowl mix the dry ingredients together. Set aside. In a separate bowl, mix the oil and fresh lemon juice.
Using a stand mixer or hand mixer, whip the butter and sugar till light and fluffy. Then add in your yogurt or sour cream; use a rubber spatula to scrape down the sides of the bowl to get all the bits. Mixing on low, add in the rest of the wet and dry ingredients in alternating 1-cup batches till the mixture is just combined.
Carefully pour the cake batter into the pan. Bake for 40-45 minutes or till golden brown and no longer jiggly. Allow the cake to cool for about an hour, then use a palette or butter knife to help release the cake from the pan and flip it onto a cooling rack.
In a small bowl, sift the powdered sugar and whisk together the lemon juice and Turmeric Thai Tea till smooth and no lumps remain. Drizzle the glaze over the loaf. Enjoy a slice or two with a hot Turmeric Thai Tea latte!