lemony turmeric cake

lemon cake on white marble board

5 from 1 reviews

We adapted this recipe from Alison Roman. We had only one lemon in the house, so we used it for the lemon zest and the slices on top for decoration and substituted the juice of two lemons with lemon vitality essential oil and water for the same bright taste as fresh.


  • Nonstick cooking spray and parchment paper
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground turmeric
  • 2 lemons (the zest from 1 lemon and 2 tablespoons juice, plus slices for decoration from the other lemon. –Or you can substitute lemon vitality essential oil and water for two tablespoons of fresh lemon.
  • one cup sugar
  • 2 tablespoons turbinado sugar (sugar in the raw)
  • 3/4 cup Greek plain yogurt
  • 2 eggs
  • 1 stick (1/2 cup) butter, melted


  1. Heat oven to 350º
  2. Prepare loaf pan by spraying it with nonstick spray and then place parchment paper cut into pieces so there is overlap on all sides. This makes it easier to lift out of the pan.
  3. Whisk the flour, baking powder, salt and turmeric in a medium bowl.
  4. In a separate bowl, grate 2 tablespoons lemon zest and mix with the sugar using your fingertips until the sugar is fragrant.
  5. Using a mixer, combine the sugar mixture with the yogurt, eggs and lemon juice until blended.
  6. Using a spatula, mix the wet ingredients with the flour until combined. Fold in the melted butter and pour into prepared pan.
  7. Smooth the batter and arrange the lemon slices on top and sprinkle with the turbinado sugar.


Bake for 50-60 minutes or until the edges are golden brown and the cake starts to pull away from the edges. If the lemons start to burn, gently cover loosely with a piece of foil.

Keywords: cake, lemon cake

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