For the glaze:
- ¼ Cup Powdered Sugar
- 1/4 tsp Zorganic Turmeric Powder
- 5 tbsp Lemon Juice
Method:
- Preheat oven to 325ºF. Thoroughly grease a pan with butter. Flour the pan, tapping out the excess
- Whisk flour, corn-starch, turmeric, baking powder, and salt together. Set aside.
- Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream.
- Slowly mix in flour on low speed, alternating with lemon juice. Begin and end with the flour. Mix just until combined. Fold in = zorganic ginger powder.
- Pour into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.
- For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.
- Place cake on wire rack once cool than Spoon glaze over top. Let glaze set up for a bit before serving.
