This cake is not your typical Lemon Turmeric Tea Cake. This recipe allows you to actually taste the lemon. I find that a lot of these kind of cakes have the slightest hint of lemon which is not enough for me.

You may be looking at these pictures and thinking that this cake looks more like a blood orange cake than a lemon cake. That’s because I went a little overboard with my turmeric causing the coloring to be more of an orange than a yellow. What can I say, I love turmeric. I scaled down the measurement for you guys so you will have a nice yellow-looking tea cake.

I made this cake twice because the first time I made it, my daughter, who is also a lemon lover, said, “It needs more lemon.” She was absolutely right. That’s why this recipe calls for the juice of three lemons and 2 tablespoons of zest. Trust me.

INGREDIENTS FOR LEMON TURMERIC TEA CAKE

• 3 eggs
• 1/2 cup oil
• 2 teaspoons vanilla
• Juice from three lemons saving 2 tablespoons for the glaze.
• 2 tablespoons lemon zest divided
• 1/4 cup sour cream or greek yogurt
• 1/2 tsp turmeric
• 1 cup granulated sugar
• 1 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Glaze

• 1 cup of powdered sugar

• 1 tablespoon water

• 2 tablespoons lemon juice.

PROCESS

• Begin by preheating your oven to 350 degrees and lightly greasing a loaf pan. place a piece of parchment paper into the loaf pan letting it hang over the sides to allow the cake to be removed with ease.
• Add all the dry ingredients (flour, zest, turmeric, sugar, flour, baking soda, baking powder, and salt) to a bowl and whisk until combined. Set aside.
• In a separate bowl whisk the eggs, lemon juice, vanilla, and oil. Once it is mixed add the sour cream and mix.
• Slowly incorporate the wet ingredients into the dry.
• Place into a lightly greased loaf pan.
• bake for 20-25 minutes.
• Once cooled, drizzle glaze and remainder of zest on top of the cake.