Lemony turmeric tea cake from Nothing Fancy: Unfussy Food for Having People Over (page 309) by Alison Roman

  • sour cream
  • lemons
  • turmeric
  • eggs
  • all-purpose flour
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CheesyKranskyLove on October 03, 2022

    Beautiful, moist cake with the best sunny yellow colour. My favourite dessert recipe in this book. I've made it at least 5 times and it's good every time. I used a mandolin for the lemon slices. Beware that the slices shrink a lot after being baked.

  • TrishaCP on March 05, 2022

    This had a gorgeous color from the turmeric and tasted great. I removed my cake at 45 minutes since it was cooked through by that time. I used candied lemon peel on top after reading about the bitterness of the lemons, and I was really happy with that choice.

  • KarinaFrancis on July 31, 2021

    Lovely, like a sunshine cake. The lemon flavour shone through and the texture was soft and delicate. I used the yogurt substitution. Will make this again

  • Lsblackburn1 on February 17, 2021

    I loved this. I found mine needed closer to 70 - 80 minutes in the oven, but the result was so moist and lemony. I liked the lemons on top a lot, but they did make the cake hard to cut neatly.

  • khopkins1012 on May 16, 2020

    I halved the recipe and baked it in a 5x3 mini, bread pan. I’ve noticed that I dislike the use of whole lemons in other Roman recipes so I left those off the top. I baked it at the same temp and time listed in the recipe.

  • SugarTreeBaking on April 22, 2020

    Other than the addition of the turmeric, which creates a lovely yellow color, this was just an normal lemon tea cake. 2 tablespoons of zest from one lemon? I needed an extra half lemon.

  • Tweedles81 on December 09, 2019

    Baked using the yogurt substitution. Though I used regular lemons for the zest and juice, I sliced Meyer lemons on top, and I think that helped temper any bitterness that regular lemons might cause. We’ll be making this a lot in our house!

  • Lucylew on November 22, 2019

    I really loved this cake - full of lemon flavor and absolutely beautiful color. It was really quite lovely to look at but the thinly sliced, sugar laced lemons on the top of the cake initially taste great but then go bitter quickly. Also, even using a sharp knife, the lemon on top does not allow pretty slices - they rip up the cake. I'll make again without the lemon on top.

  • leighwhit25 on November 13, 2019

    Beautiful color but I found the taste to be a bit bland. My husband didn't like the texture of it - called it gummy - I didn't really have an issue with that. I've got other lemon tea cakes i like better - I might steal the turmeric idea though!

  • raybun on November 12, 2019

    What a spectacular colour! The adults loved this, Fussy Child didn’t. A very different lemon cake, that I’ll make again.

  • Astrid5555 on November 10, 2019

    Did not have enough lemons so used only half the quantity called for in the recipe, finished cake was still lemony enough for my taste. The loaf has a lovely yellow color from the turmeric in the batter, which was a bit of a surprise for the rest of the family. Topped the cake with thinly sliced limes not lemons, which became quite bitter, so would not do again even though recipe calls for it. All in all a definite repeat!

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