• JJ & Michelle

Lemon Cake?? ALWAYS YES!!

I have been trying very hard not to bake too much during this "Quarantine". Really, all I want to do is bake, but I can't share it with anyone, and well, JJ and I don't need to eat it all.

I came across this Lemony Turmeric Tea Cake, it only makes one loaf pan and I had all ingredients in the house, so I gave it a go!

I was excited to try it because of the twist of the turmeric, and it's LEMON CAKE!

This easy recipe was excellent and the tea cake was divine! It is a European tea cake sweet, not an American cake sweet, so it's perfect for tea or breakfast or dessert!


1 1/2 C all purpose flour

2 tsp baking powder

1 tsp salt

3/4 tsp ground turmeric

1 lemon

1 C granulated sugar + 2 Tblsp for sprinkling

3/4 c sour cream or plain greek yogurt

2 large eggs

1/2 c (1 stick) butter, melted


Heat oven to 350 degrees.

Lightly grease 4 X 9 in loaf pan with cooking spray.

Line it with parchment paper, leaving an overhang on opposite sides so you can easily lift it out of the loaf pan when done.


Whisk the flour, baking powder, salt and turmeric in a large bowl.


Grate 2 Tbsp zest from lemon into a medium bowl. Halve the zested lemon and squeeze the juice from one half into a separate small bowl. The the remaining half of lemon into thin rounds for the top of the cake.


Add 1 cup of sugar into the lemon zest and rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and lemon juice until well blended.


Using a spatula add the wet mixture to the flour mixture stirring just to blend. Fold in the melted butter and stir until smooth. Pour the batter into the loaf pan and smooth out the top. Place the lemon slices on the top and sprinkle with 2 Tbsps of sugar.


Bake until the top of the cake is golden brown and the edges pull away from the side of the pan. A tester inserted in the top comes out clean. 50 -60 minutes. (If the lemons are getting too dark, rest a piece of foil on the top to prevent burning.) Let cool before slicing.


Loaf pans never seem to be the same size, use any size you have, you'll be fine, just keep an eye on the bake.

I found the turmeric hard to locate in the cake, so next time I'm going to increase the amount to 1 tsp or a bit more.

It was very easy, didn't need any fancy kitchen tools or gadgets and was just plain wonderful! I hope you try it and enjoy! Let me know how it turns out!

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