On Repeat [Lemony Turmeric Tea Cake]

If you like food and you like the internet, you probably already follow viral-recipe queen Alison Roman. (I really do think that the cookies were worth the hype.) Her recipes are made for home cooks and are typically riffable while still feeling slightly special.

Anyway, I’m at the airport and I should be taking advantage of this layover to get some work done, but I figured I’d pop in quickly to this dusty corner of the internet to post the recipe for a little loaf cake I’ve already made three times in the two weeks I’ve had Roman’s latest cookbook. It’s like sunshine in loaf form; I think you’ll like it. Happy weekend!

Lemony Turmeric Tea Cake
by Alison Roman, from Nothing Fancy
makes 1 loaf

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground turmeric
1 cup plus 2 tbsp sugar
2 tbsp finely grated lemon zest, plus 2 tbsp fresh lemon juice (from about 1 lemon)
3/4 cup sour cream or full-fat Greek yogurt, plus more for serving (optional)
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 lemon, thinly sliced, seeds removed
Whipped cream (optional)

1. Preheat the oven to 350°F. Lightly grease a 9 x 4-inch load 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 lift the cake out after baking.

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

3. In a large bowl, 1 cup of the sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and smells like you just rubbed a lemon in there. Whisk in the sour cream, eggs, and lemon juice until well blended.

4. 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 down the top. Scatter the top with the lemon slices and remaining 2 tablespoons sugar.

5. Bake until the top of the cake is golden brown, the edges pull away from the sides of hte pan, and a tester inserted in the center comes out clean, 50 to 60 minutes. (AR notes that the deeply caramelized lemon on top of the cake is delightful, but if you’re worried about them getting to dark before the cake has finished baking, put a piece of foil on top to prevent burning). Let cool before slicing.

Cake can be baked up to five days ahead, wrapped tightly, and stored at room temperature.


    • hi sara! i haven’t tried making this vegan, but a friend of mine made it dairy free with coconut oil and coconut yogurt (she says she actually preferred that flavour pairing)! if you try it w/ flax eggs or something similar, i’d love to know how it works out.

Have something to say? Please do :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s