Turmeric and Lemon cake

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Turmeric and lemon cake

When you are looking for something with a little zing and a light fluffy cake all in one in this loaf cake. The lemon zest and sugar syrup makes it sharp and light and the addition of turmeric gives it a vibrant colour and a delicate flavour too.


For the cake

150 gms softened butter

150 gms caster sugar

150 gms self raising flour

3 large eggs

1 tsp baking powder

1 tsp turmeric powder

1 tbsp lemon juice

zest of 1 lemon


For the icing

100 gms icing sugar

2 tbsp lemon juice


Preheat the oven to 180 C. Grease and line a 2lb loaf tin.


Put all the cake ingredients in a bowl and whisk for 2 minutes. Pour it all in the prepared loaf tin and bake for 35-40 minutes until baked. Leave to cool in the tin for 5 minutes before removing it.


Combine the icing sugar and lemon juice and make a smooth paste. Pour this over the cake while the cake is still warm. Serve warm or cold.


10 thoughts on “Turmeric and Lemon cake”

  1. Hi Chetna-
    Love your site and recipes!
    Just a suggestion- wondering if you can post your ingredient measurement in the American system as well- I usually bake in “cup”
    Sizes so would really appreciate if you could post that alongside- my math isn’t always the best 🙂

    • Nandita – you can purchase food scales at any major retailer (including Amazon) for less than $20. They will change your life! Plus, you’ll never have to worry about converting a recipe 😉

        • She meant retailer, or store, like Sainsbury’s or Marks, possibly. I’m in Canada and don’t know the names in Japan. The same stores where you would buy kitchen items like a hand mixer or blender or a frying pan. Also on Amazon. They are very inexpensive. You will see a TARE button. What you do is put your bowl on the scale, press TARE and you see the weight change to zero. Then you put in the ingredient and watch the number go to the right amount. Then you push TARE again, now zero. Then you put in your next ingredient to the right number. Then TARE again for the next, etc. Remember that ingredients do not always go in the same bowl so you may have to use another bowl, like one for wet and another gofor dry. Some ingredients, like flour, you can measure by putting a piece of paper on the scale, TARE, and measure but this can get messy. The key is pressing the TARE button before every ingredient. Liquids and teaspoons etc are measured same as before, in cups. The scales also have a button where you can change type of measure, gm, kg, lbs (pounds), etc. The scale is VERY delicate and can weigh the smallest weights. Play with it a bit to get used to it before actually baking Fewer dishes to wash! You will never go back.

    • I second the scales! so much more precise too since there are always discrepancies with volume measurements, and you don’t have to wash measuring cups either – just measure into the bowl on the scale. i haven’t had a bad bake since switching to weight measurements!

  2. This is delightfully tasty and light. My 12-year-old son was intrigued by the inclusion of turmeric and was convinced he wouldn’t like it. Boy, was he wrong. He – and the rest of my family – all loved it!

    • This is a very late reply, but in case this is helpful. The rule of thumb is 1 tsp baking powder per 200g flour. So for this cake it would be a scant teaspoon of baking powder, plus the teaspoon that is already in the recipe.


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