Lemon & Turmeric Bundt Cake

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!

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.

• 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.

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.

Lemon & Turmeric Bundt Cake

Recipe by Lola AdeleCourse: Desserts/SweetsCuisine: GlobalDifficulty: Easy

Servings

10- 12

servings

Prep time

30

minutes

Cooking time

45

minutes

Lemon And Turmeric Cake with Lemon Glaze

Ingredients

• 1 tablespoon plain flour and 1 tablespoon oil for coating tin

• Lemon Cake

• Finely grated zest of 2 lemons

• Juice of one lemon

• 1 1/2 cups Self Raising Flour

• 2 teaspoons turmeric powder

• 1/2 cup buttermilk or Milk plus 1 tablespoon of vinegar

• 1 teaspoon vanilla

• 2 eggs, room temperature

• 125g butter ,room temperature

• 1 cup caster sugar

• Lemon Glaze

• 3 tablespoons lemon juice

• 1 cup icing sugar

• 1 tablespoon milk or buttermilk

Directions

• Preheat oven to 160 °C. Spray the inside of 6 cup capacity Bundt pan with cooking spray, then coat with 2 tablespoons of flour. Tilt and swirl pan around to coat with flour evenly. Tap off the excess flour.
  OR make a paste of 1 tablespoon plain flour and 1 tablespoon cooking oil and use a pastry brush to coat the Bundt tin thoroughly. If using a loaf pan, spray with cooking spray and line tin with baking paper.
• In a small bowl, combine lemon juice, vanilla and buttermilk, mix to combine.
• Sift flour and turmeric into a bowl. Add the finely grated zest of 1 lemon.
• Place butter and sugar into the bowl of a mixer with paddle attachment. Beat on medium high until pale and fluffy. Add one of the egg and mix until well incorporated. Then add the remaining egg and beat until well combined.
• Add the flour mix in 3 batches alternating with lemon milk mix (from step 2) scraping the sides of the bowl as required.
• Pour the batter into the prepared pan and smooth top with a spatula.Tap the baking tin against the kitchen counter to release any air. Bake the cake in the middle rack of the oven until golden about 30 to 45 minutes, rotating pan after 20 minutes. Remove cake from the oven and let cool for 10 minutes, then invert cake into a serving plate.
  Drizzle half of the lemon glaze while the cake is still warm so it soaks into the cake.
  
  
• When the cake is completely cool, drizzle the rest of the lemon glaze decoratively over the cake. Sprinkle with pistachio pieces and some grated lemon zest ,optional.
• Lemon Glaze
• Mix the ingredients together with a small whisk until well combined. The glaze should be thick but still pourable. If too thin, add more sugar. If too thick, thin with more milk or lemon juice.
• Pour half of the glaze while the cake is still warm. Pour the other half when the cake has cooled completely.

Notes

• The cake keeps for a few days, covered at room temperature.