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.
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.
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.
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
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
Nutrition
If you liked this recipe, you might like:
The Best Sticky Toffee Pudding
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
Debora says
do you think this would work in a silicon bundt pan?
Farah Abumaizar says
Hello! Yes! But if it’s a 10-12 cup Bundt can you may want to 1.5 x the recipe to fill the pan completely. Let me know if you try!
Debora says
I did, with just the standard recipe, and it worked perfectly!
Farah Abumaizar says
Great!! Thanks so much for letting me know!
Lee says
My fav goto sponge cake – try it with fresh turmeric!
Farah Abumaizar says
Oh that’s a wonderful idea! Thank you Lee!
Patricia says
Hello Farah,
Delicious teacake and will make it again! The crumb was very tight and compact….is that how it’s supposed to be? Not sure if I did something off-road:) Also, I loved the idea of lemon slices on top for lemon flavor and aesthetics, but they were rather tough after baking, and think next time I’ll pre-cook on stovetop in sugar-water to “candy” them…if you think they’ll hold up during baking in that form? Look forward to hearing your suggestions! Thank you ~ Patricia
Farah Abumaizar says
Yes Patricia! I think candying the lemon will work a treat, and like you said the lemon slices are more of a look , so feel free to leave them out altogether. Yes the crumb is a little dense, but should still be moist ! Perhaps over mixing? I’m so glad you liked the flavor though!
Lori Trolson says
I wonder if I could use coconut or almond flour instead of white flour?
Farah Abumaizar says
If trying a sub, I’d go for almond flour because coconut flour will make this really dry and crumbly. I’m really not sure exactly how a straight swap for almond flour would be! I can imagine it being a very moist but dense cake. If you do try, please do let me know!
Trina says
The turmeric added amazing color and a touch of flavor. But I didn’t think the cake had enough lemon flavor! Maybe I had a too-mild lemon. But I used the zest of pretty much the whole lemon, along with the 2 T. of juice. Do you think it would be a problem to add more juice? Or would the extra acid throw off the bake?
Farah Abumaizar says
Thanks Trina! I don’t think adding an extra tbsp or two of lemon juice will have any negative effect, you can also add more lemon zest, maybe some lemon extract, or even do a lemon glaze with lemon juice and powdered sugar drizzled on top to up that lemon flavor. Let me know if you do try any of those!
Marisela Treviño Orta says
I’m having a problem. First 2 times I made this recipe it came out perfect. But last 2 times, the lemons sunk to the bottom of the cake. I thought maybe I had cut them too large. But this last time, I really made the lemon slices thin.
What else might cause this problem? Am I stirring the batter too much, putting too much sugar on top?
Farah Abumaizar says
Hi Marisela! Interesting – I’m not really sure what changes things! If it helps, feel free to totally omit the slices they are more decorative than anything and I find leftovers hold up better when sliced lemon isn’t used!
Patricia says
Hello Farah, when using 1C sugar (200g), is result still a sweeter type of cake, or could sugar be reduced a bit for preferred less sweetness, but w/o ruining crumb texture and overall integrity of the bake? This recipe is the docket and look forward to making it!
Farah Abumaizar says
Hi Patricia! It’s sweet but not overwhelmingly so I would say- I think you could slightly reduce the sugar if you wanted it’s quite a most cake but I wouldn’t jump to do that immediately because it’s not too cloying at all! Do let me know what you decide
Margaret says
Can I use fresh instead of ground turmeric in this recipe?
Farah Abumaizar says
I’ve never tried it but I don’t see why not! I’d go with 2-2.5 tsp instead if using fresh!
Mads says
I love this cake!! Followed the recipe the first time and it was amazing, I didn’t have eggs the second time so I just added an additional 1/2 cup of yogurt and some fresh cherries. The cherries took it to the next level and added a really fun pink swirl! Can’t wait to keep experimenting with it!
Mads says
I forgot to add five stars!
Farah Abumaizar says
Thank you!!
Farah Abumaizar says
That’s really cool you managed to make this eggless and it worked out! Thanks for the feedback Mads!
Melania says
Wow, this is delicious and i love the fluffyness. The color is amazing and the turmeric gives it a nice earthy touch. I added 1/2 cup of small cut rhubbarb and that worked well. Definitely add the whole 1 cup of sugar and do not skip the lemon & sugar slices on top.
Farah Abumaizar says
I absolutely love the idea of adding rhubarb ! Tart and delicious- would work well in this. Thanks for the feedback Melanie!
Farah Abumaizar says
Melania, sorry!
Elaine says
Can I use white spelt flour in place of the flour here?
Farah Abumaizar says
Haven’t tried it personally so read about it a little. It seems your best bet is to start by repacking 25-50% of the flour with spelt the first time and seeing how it is. Do let me know if you try!
Ath says
Can i sub coconut oil for the butter?
Farah Abumaizar says
It’s not too much butter, and since it’s melted I think coconut oil in its liquid state would actually work really well! Haven’t tried it personally though- If you do try please do let me know how it turns out!
Ath says
I will! Also, is it ok to use greek yogurt?
Farah Abumaizar says
That’s just fine!
Ath says
The coconut oil worked just fine! Turned out great! Soo delicious!! 👍😀😁
Farah Abumaizar says
So glad to hear it! Will add it as a substitute option 👏🏼👏🏼
Meredith says
Could you make this into muffins instead of a loaf?
Farah Abumaizar says
I haven’t tried Meredith, but I’m sure they’d be great! I would check them after 18-20 min- if you do try, let us know how they work!
Nicole R says
Is this just a copy cat recipe of Alison Roman’s “Lemony Tumeric Tea Cake” from her cookbook “Unfussy”? Seems nearly identical…
https://cooking.nytimes.com/recipes/1020637-lemony-turmeric-tea-cake
Farah Abumaizar says
Hi Nicole! As referenced in the introduction, in the body of the post and in the recipe card the recipe is an adaptation of Alison’s lemon cake in her cookbook, which I also linked the link to purchase in the post ! I’m delighted to steer people towards her lovely cookbook that I’ve taken great pleasure in cooking from , thanks for the comment!
Kiran says
Hey Can I omit eggs or use an egg replace
Farah Abumaizar says
Hi kiran! I have never tried it- I think maybe egg replacer would be better than flat out omitting, or maybe trying a flax egg substitute? Please do let me know if you try it out how the results are!
Julia says
Never thought of adding turmeric spice while making cakes! Came across ground nutmeg and allspice in dessert recipes but turmeric was an unexpected ingredients for me. But you were right! It makes such a diffference when skiped! It perfectly with lemon citrusy flavor!
Definitely going to be a treat for my family!
Highly recommend the recipe!
Farah Abumaizar says
So glad you liked it Julia- and gives such a great color too!
Jo Allison says
This cake sounds and looks amazing! I’ve always wanted to try baking with turmeric so this cake will be perfect one to try plus who can resist lemon cakes!
Farah Abumaizar says
Lemon cakes are definitely irresistible!
kim says
Love this recipe! It is so easy to make and has the best flavor! Perfect for holiday brunches.
Farah Abumaizar says
I’m so happy you liked it Kim!
Danielle Wolter says
cannot wait to make this again. The flavors were so delicious. A huge hit!
Farah Abumaizar says
So glad to hear that ❤️😍
Adrianne says
What a fantastic combination of ingredients for this cake!! Lemon Turmeric, Yum!! I love the vibrant colour. Can’t wait to try it.
Farah Abumaizar says
Hope you like it Adrianne!
Janet Y. says
Thank you so much for this delicious recipe. This cake is gone before it cools every time I make it. I use Golden milk powder which contains turmeric and the flavor and aroma are amazing.
Farah Abumaizar says
I am so glad you like it Janet! Wow what a brilliant idea to use golden milk powder, I love golden milk in drink form! Yum.
Dannii says
I love lemon cake and the addition of turmeric has made it an amazing colour.
Farah Abumaizar says
Thanks Danni!