Step 1

Pre-heat oven to 350ºF (180ºC). Grease a 10x5 loaf pan and line a piece of parchment paper in the center for easier removal (see photos in the blog post above).

Step 2

To a medium bowl, beat eggs with yogurt (or sour cream), olive oil, lemon juice, and sugar. Stir in the lemon zest.

Step 3

To a smaller bowl, mix all of the dry ingredients- flour, baking powder, turmeric, salt, and black pepper.

Step 4

Sift the dry ingredients into the wet ingredients (and add any salt or black pepper that's left in the sifter). Using a spatula, mix them together just until combined. Don't overmix. It's okay if there are a few clumps.

Step 5

Pour the batter into the prepared pan and bake for 30 minutes. After that, check the lemon cake to see if it's getting too brown on top and needs to be covered with foil. Cover with aluminum foil if needed and continue baking for 20 more minutes. It's ready when a toothpick inserted in the center comes out clean.

Step 6

Let the turmeric cake rest in the pan for exactly 5 minutes, then loosen the edges with a knife and remove. Let it cool completely before icing (about 2-3 hours).

Step 7

In the meantime, prepare the glaze by sifting powdered sugar into a bowl. Add the lemon juice and mix. It should be pourable but still on the thick side. Ice the cake by drizzling the glaze all over the top. Wait for 10-15 for the glaze to harden and decorate as desired.