I love a good lemon cake or anything with lemons for that matter. Lemon as we all know, is very rich in Vitamin C and turmeric they say, is a great source of anti-oxidants and anti-inflammatories. I’d like to think this cake is healthy-ish and coming into the flu season, we need all the help we can get. I personally prefer health supplements in a delightful cake form like this Lemon & Turmeric Bundt Cake. Double glazed with lemon sugar icing and served with a dollop of cream, this easy-peasy delicious cake is a must for your afternoon cuppa. And light enough to have a slice to finish a big meal!

Lemon Turmeric Cake — The turmeric in this cake gives it a pop of colour…

There’s nothing like lemons or anything citrus to add a pop of colour and zesty flavours. And we are very lucky lemons are available year round, so you can make this cake at any time of the year. This cake has added turmeric which colours the inside of the cake a zany brilliant yellow and is revealed when you cut into it. Healthy and delicious that packs a zesty punch.

Love lemons in cakes? Check out my recipe for Lemon & Lime Madiera Cake.

Bundt Basics

Cakes baked on Bundt pans , with their tricky corners and crevices are a little bit more challenging to unmould than standard cake tins like round or square cakes. Fear not, the following tips make it foolproof.

Lemon Bundt — Light Bright and with the Zing of Lemons

Spray cake tin with cooking oil generously . Place 2 tablespoons of flour on the cake tin and swirl and tilt the flour around until the tin is coated evenly. This is a little bit messy, as the flour tends to get everywhere, but it works.
Butter Flour Paste- Mix 1 tablespoon cooking oil and 1 tablespoon plain flour into a paste. Use a pastry brush to apply paste to the pan. This is the method I prefer. I find this easiest to use , less messy and it results in perfect cake release every time.
After baking, set the cake aside for 10 minutes to cool slightly . Then run the tip of a small sharp knife around the edges of the cake to loosen the crumb before inverting into the cake platter. Ten minutes seems to be the magic number. Any longer and the cake crumbs dry up and sticks to the pan. And if you attempt to invert the cake straight from the oven, the cake will be too fragile and it will break. So ten minutes it is.

Lemon Turmeric Loaf — No Bundt Tin? Use a Loaf Cake Pan.

What you need to make Lemon and Turmeric Bundt Cake..

Pantry/Fridge Basics- Lemons,Self Raising Flour,Butter,Eggs,Caster Sugar,Turmeric Powder, Vanilla , Milk or Buttermilk
If using glaze, you will need icing sugar, bit of milk and lemon juice. Alternatively, you can just dust the cake with icing sugar.
Bundt Cake Tin – You will need a 6 cup capacity cake tin for the following recipe. No Bundt? No problem, bake it on a small loaf tin ( 21x13x6 cm) and it will be equally delicious. If baking in a loaf pan, thinly slice a few lemons and pop it on the top before baking, just like the photo above.

Easy does it….

Preheat oven to 160°C. Combine 1 tablespoon of cooking oil and 1 tablespoon of plain flour to a paste. Use a pastry brush to apply the flour paste into each and every curve and corner of the Budnt tin. This is very important so when it’s time to unmould the cake, it remains intact. If using a loaf tin, simply spray with cooking oil, then line with a piece of baking paper.
Combine lemon juice,buttermilk and vanilla .
Sift self raising flour and turmeric into a bowl. Then add the lemon zest. Sifting the flour results in a lighter cake.
In a mixing bowl with paddle attachment, beat butter and sugar together on medium high speed until pale and fluffy. Then add eggs one at a time, beating well after each addition.
Add the flour in 3 batches, alternating with the milk mixture and beating until just combined. Scrape the sides of the bowl with spatula as required.
Pour batter into the prepared pan and bake in preheated oven for 30 to 45 minutes, turning the pan around at 20 minutes so it bakes evenly. While the cake is baking, make the lemon glaze. Cool cake in the tin for ten minutes then invert to a serving plate. Use half of the lemon glaze to drizzle on top of the cake while it’s still warm and use the other half when the cake is cold. Garnish with pistachio pieces and more lemon zest if desired.