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+ servings
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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 people
Calories 351kcal


  • 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


  • Preheat the oven to 180 C (350F). Grease a 9x5 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.


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


Calories: 351kcal