Best 3 Lemony Turmeric Tea Cake Recipes

Indulge in a delightful culinary journey with our collection of delectable lemon and turmeric tea cake recipes. These treats are a symphony of flavors, where the bright citrus notes of lemon dance harmoniously with the warm, earthy tones of turmeric. Each recipe offers a unique twist on this classic combination, ensuring an unforgettable taste experience. From the moist and fluffy texture of our classic lemon turmeric tea cake to the indulgent richness of our cream cheese-frosted version, there's a recipe for every palate and occasion. Discover the perfect balance of tangy and sweet with our lemon glaze, or elevate your tea cake with a sprinkling of toasted nuts and a drizzle of honey. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will guide you effortlessly through the process, ensuring a perfect outcome every time.

Here are our top 3 tried and tested recipes!

TURMERIC AND LEMON "TEA"

Turmeric and Lemon

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Yield Makes 1 quart

Number Of Ingredients 6

Ingredients

3 1/2 cups water
1/2 teaspoon turmeric
3 tablespoons honey
Peel (without pith) of 1 lemon
2 tablespoons lemon juice
Pinch of cayenne

Steps:

Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

LEMONY TURMERIC TEA CAKE

Lemony Turmeric Tea Cake image

Categories Citrus

Number Of Ingredients 10

Ingredients

1 dash Nonstick cooking spray or butter, for greasing the pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground turmeric
2 bundle lemons
1 cup granulated sugar, plus 2 tablespoons for sprinkling
3/4 cup sour cream or full-fat Greek yogurt, plus more for serving
2 batches large eggs
1 stick unsalted butter, melted

Steps:

Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
Whisk the flour, baking powder, salt and turmeric in a large bowl.
Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons 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. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

LEMONY TURMERIC TEA CAKE

Lemony Turmeric Tea Cake image

Categories Lemon

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoons kosher salt
3/4 teaspoon ground turmeric
2 batches lemons
1 cup granulated sugar, plus 2 tbl for sprinkling
3/4 cup sour cream, or full-fat Greek yogurt, plus more for serving
2 batches large eggs
1/2 cup unsalted butter, melted

Steps:

Heat the oven to 350. Lightly grease a 4 by 9 inch loaf pan with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily life the cake out after baking.
Whisk the flour, baking powder, salt and turmeric in a large bowl
Grate 2 tablespoons zest from 1 lemon in the medium bowl. Rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons of 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. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.

Tips:

Use a light hand when measuring the flour to avoid a dense cake.

Make sure the butter and eggs are at room temperature before creaming them together. This will help the cake to rise evenly.

Do not overmix the batter. Overmixing can result in a tough, dense cake.

Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.

Allow the cake to cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This lemony turmeric tea cake is a delicious and refreshing treat that is perfect for any occasion. The combination of lemon and turmeric gives the cake a unique flavor that is sure to please everyone. The cake is also moist and fluffy, thanks to the use of buttermilk and sour cream. If you are looking for a new and exciting cake recipe to try, this lemony turmeric tea cake is the perfect choice.