Introduction & Inspiration: A Golden, Unexpectedly Delicious Cake
This Meyer Lemon, Ginger, and Turmeric Cake is a revelation! I know, I know – turmeric in a cake? Please do not run screaming from this post! Trust me on this one.
The inspiration for this recipe came from a desire to create a cake that was both unique and incredibly flavorful. I wanted something that would be bright, zingy, moist, and so good. Something unexpected.
I’ve always loved the combination of lemon and ginger. And I was intrigued by the idea of adding turmeric for its vibrant color and subtle earthy notes. It was a culinary experiment.
The result is a cake that’s unlike anything you’ve ever tasted before. It’s a conversation starter. And it’s a surprisingly delicious way to enjoy the flavors of lemon, ginger, and turmeric.
Nostalgic Appeal (with a Vibrant, Modern Twist)
Bundt cakes, with their beautiful shapes and their dense, moist crumb, evoke a sense of nostalgia and classic baking. They remind me of family gatherings, potlucks, and the simple pleasure of a home-baked cake.
This Meyer Lemon, Ginger, and Turmeric Cake takes that familiar format. And adds a vibrant, modern twist with the unexpected combination of flavors. It’s a way to enjoy.
There’s something inherently satisfying about a cake that’s both beautiful to look at and delicious to eat. This cake delivers on both fronts. With its golden hue and its unique flavor profile.
It’s the kind of cake that’s perfect for sharing with friends and family. Or for savoring all to yourself with a cup of tea or coffee. A moment of pure culinary delight.
Homemade Focus (and the Joy of Experimenting with Flavors)
I’m a strong advocate for homemade baked goods, and this Meyer Lemon, Ginger, and Turmeric Cake is a perfect example of why. Making your own cake allows you to control the ingredients.
Store-bought cakes often lack the fresh flavor, the moist texture, and the unique flavor combinations that you can achieve with homemade. When you bake from scratch. You can use high-quality ingredients.
This recipe is a testament to the fact that homemade baking can be both rewarding and adventurous. It encourages you to experiment with unexpected flavors. And to create something.
It’s a recipe that I encourage everyone to try. It’s a great way to expand your culinary horizons. And to enjoy a truly unique and delicious cake.
Flavor Goal
The flavor goal of this Meyer Lemon, Ginger, and Turmeric Cake is to achieve a bright, citrusy, and subtly spiced cake. With a moist, tender crumb and a hint of warmth from the ginger and turmeric. No, this cake does not taste of curry.
The Meyer lemon juice and zest provide the primary source of flavor. Creating a cake that’s bursting with fresh, tangy citrus notes. Meyer lemons are sweeter and less acidic than regular lemons.
The crystallized ginger adds a pop of spicy-sweet flavor and a pleasant chewiness. The turmeric contributes a vibrant golden color and a subtle earthy note that complements the other flavors beautifully.
The glaze, made with powdered sugar, Meyer lemon juice, and turmeric. It adds an extra layer of lemon flavor and a beautiful, glossy finish. The overall effect is a cake that’s both refreshing and comforting.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Unbleached all-purpose flour forms the base of the cake. Cornstarch is added to the flour mixture.
Turmeric is the secret ingredient that gives this cake its vibrant golden color and a subtle earthy note. Don’t be afraid of it! Baking powder and kosher salt are essential.
Salted butter, at room temperature, provides richness and flavor. Using room-temperature butter. Granulated sugar adds sweetness.
Vanilla extract enhances the flavors. Large Eggs add richness, structure.
Sour cream adds moisture and a subtle tanginess that complements the lemon and spices. Meyer lemon juice provides the signature bright, citrusy flavor.
Finely chopped crystallized ginger adds a pop of spicy-sweet flavor and a pleasant chewiness.
For the Glaze:
Powdered sugar forms the base of the glaze. Meyer lemon juice adds that essential tangy lemon flavor.
A touch more turmeric reinforces the beautiful golden color.
Essential Equipment
You’ll need a few basic baking tools:
A 12-cup Bundt pan. This type of pan creates a beautiful, decorative cake.
Medium and large bowls: for mixing.
A whisk.
An electric mixer (stand mixer or hand mixer).
A zester or microplane for zesting the Meyer lemons.
A juicer for the lemons.
A wire rack: for cooling.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good-quality 12-cup Bundt pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE CAKE:
- 2 ½ cups Unbleached All-purpose Flour
- 1 Tbsp. Cornstarch
- 2 tsp. Turmeric
- 1 tsp. Baking Powder
- ½ tsp. Kosher Salt
- 1 cup Salted Butter, Room Temperature
- 2 cups Sugar
- 1 tsp. Vanilla Extract
- 5 Eggs
- ½ cup Sour Cream
- ½ cup Meyer Lemon Juice
- ¾ cup Finely Chopped Crystallized Ginger
FOR THE GLAZE:
- 3 ¼ cups Powdered Sugar
- 5 Tbsp. Meyer Lemon Juice
- ¼ tsp. Turmeric
These are the amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, eggs, Meyer lemons, and crystallized ginger.
Step-by-Step Instructions
Ready to bake a stunning and delicious Meyer Lemon, Ginger, and Turmeric Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pan and Oven:
Preheat the oven to 325°F (160°C).
Thoroughly grease a 12-cup Bundt pan with shortening. This is crucial for preventing the cake from sticking.
Flour the greased pan, tapping out the excess. If there are any bare spots, grease and flour them again.
2. Combine Dry Ingredients (Cake): In a medium bowl, whisk together the unbleached all-purpose flour, cornstarch, turmeric, baking powder, and kosher salt. Set aside.
3. Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened salted butter with the granulated sugar for several minutes.
Beat until the mixture is light and fluffy.
4. Add Vanilla and Eggs: Beat in the vanilla extract.
Mix in the eggs one at a time, beating until incorporated after each addition.
Scrape down the bottom and sides of the bowl as needed.
5. Add Sour Cream: Beat in the sour cream until just combined.
6. Alternate Adding Dry Ingredients and Lemon Juice:
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions.
Alternating with the Meyer lemon juice, beginning and ending with the flour mixture.
Mix just until combined after each addition. Be careful not to overmix the batter.
7. Fold in Ginger:
Fold in the finely chopped crystallized ginger until evenly distributed.
8. Pour Batter into Pan:
Pour the batter into the prepared Bundt pan.
Smooth the top with a spatula.
9. Bake:
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
10. Cool in Pan:
Set the Bundt pan on a wire rack to cool for 5 minutes.
11. Invert and Cool Completely:
Place the wire rack over the exposed part of the cake.
Carefully flip the cake over so the pan is now upside down on the rack.
Let the cake rest for a minute, letting gravity do its work to release the cake from the pan.
Carefully lift the pan off the cake.
Let the cake cool completely on the wire rack.
12. Make the Glaze: While the cake is cooling, make the glaze.
Whisk together the powdered sugar, Meyer lemon juice, and turmeric in a medium bowl until smooth.
Adjust the consistency with more sugar or juice if needed. You want a glaze that’s thick enough to coat the cake but thin enough to drizzle.
13. Glaze and Serve:
Place the cooled cake on a wire rack set over a rimmed cookie sheet (to catch any drips).
Spoon the glaze over the top of the cake, allowing it to drip down the sides.
The cookie sheet will catch the runoff.
Let the glaze set up for a bit before serving. Enjoy your beautiful and delicious Meyer Lemon, Ginger, and Turmeric Cake!
Troubleshooting
Possible problems and solutions:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of liquid ingredients.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten. Also, make sure your baking powder is fresh.
Problem: The cake is sticking to the Bundt pan.
Solution: Make sure you’re greasing the pan thoroughly with shortening and flouring it well, paying special attention to all the nooks and crannies. Also, make sure to let the cake cool in the pan for the specified time before inverting it.
Problem: The glaze is too thick/thin.
Solution: Adjust the consistency of the glaze by adding more powdered sugar (to thicken) or more lemon juice (to thin), a little at a time.
Problem: Cake is sinking. Solution: Check oven temp.
Tips and Variations
Here are some tips:
Tip: For an even more intense lemon flavor, add the zest of a Meyer lemon to the cake batter.
Tip: If you don’t have Meyer lemons, you can use regular lemons instead, but the flavor will be slightly different.
Tip: To make sure your cake is evenly baked, rotate the pan halfway through the baking time.
Variation: Add a tablespoon of poppy seeds to the cake batter for a lemon-poppy seed variation.
Variation: Use a different type of citrus zest, such as orange zest or lime zest, in the cake and glaze.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, to the batter before baking.
Variation: Drizzle the finished cake with a cream cheese frosting instead of a lemon glaze.
Variation: Omit the turmeric.
Serving and Pairing Suggestions
This cake is delicious served in various settings:
Serving Suggestions:
Serve the cake at room temperature.
Serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Serve it as a dessert for a brunch, a picnic, a tea party, or any occasion.
It’s also perfect for a simple afternoon treat.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of tea (especially Earl Grey or a citrus-flavored tea).
A cup of coffee.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine.
It’s a versatile cake that can be enjoyed with both sweet and savory flavors.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 15-20 grams (mostly from the butter and eggs)
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is a general estimate. This Meyer Lemon, Ginger, and Turmeric Cake is a relatively rich and decadent dessert.
It does provide some fiber and vitamins from the lemon. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Meyer Lemon, Ginger, and Turmeric Cake
Description
This Meyer Lemon, Ginger, and Turmeric Cake is a revelation! I know, I know – turmeric in a cake? Please do not run screaming from this post! Trust me on this one.
Ingredients
FOR THE CAKE:
- 2 ½ cups Unbleached All-purpose Flour
- 1 Tbsp. Cornstarch
- 2 tsp. Turmeric
- 1 tsp. Baking Powder
- ½ tsp. Kosher Salt
- 1 cup Salted Butter, Room Temperature
- 2 cups Sugar
- 1 tsp. Vanilla Extract
- 5 Eggs
- ½ cup Sour Cream
- ½ cup Meyer Lemon Juice
- ¾ cup Finely Chopped Crystallized Ginger
FOR THE GLAZE:
- 3 ¼ cups Powdered Sugar
- 5 Tbsp. Meyer Lemon Juice
- ¼ tsp. Turmeric
Instructions
1. Prepare the Pan and Oven:
Preheat the oven to 325°F (160°C).
Thoroughly grease a 12-cup Bundt pan with shortening. This is crucial for preventing the cake from sticking.
Flour the greased pan, tapping out the excess. If there are any bare spots, grease and flour them again.
2. Combine Dry Ingredients (Cake): In a medium bowl, whisk together the unbleached all-purpose flour, cornstarch, turmeric, baking powder, and kosher salt. Set aside.
3. Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened salted butter with the granulated sugar for several minutes.
Beat until the mixture is light and fluffy.
4. Add Vanilla and Eggs: Beat in the vanilla extract.
Mix in the eggs one at a time, beating until incorporated after each addition.
Scrape down the bottom and sides of the bowl as needed.
5. Add Sour Cream: Beat in the sour cream until just combined.
6. Alternate Adding Dry Ingredients and Lemon Juice:
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions.
Alternating with the Meyer lemon juice, beginning and ending with the flour mixture.
Mix just until combined after each addition. Be careful not to overmix the batter.
7. Fold in Ginger:
Fold in the finely chopped crystallized ginger until evenly distributed.
8. Pour Batter into Pan:
Pour the batter into the prepared Bundt pan.
Smooth the top with a spatula.
9. Bake:
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
10. Cool in Pan:
Set the Bundt pan on a wire rack to cool for 5 minutes.
11. Invert and Cool Completely:
Place the wire rack over the exposed part of the cake.
Carefully flip the cake over so the pan is now upside down on the rack.
Let the cake rest for a minute, letting gravity do its work to release the cake from the pan.
Carefully lift the pan off the cake.
Let the cake cool completely on the wire rack.
12. Make the Glaze: While the cake is cooling, make the glaze.
Whisk together the powdered sugar, Meyer lemon juice, and turmeric in a medium bowl until smooth.
Adjust the consistency with more sugar or juice if needed. You want a glaze that’s thick enough to coat the cake but thin enough to drizzle.
13. Glaze and Serve:
Place the cooled cake on a wire rack set over a rimmed cookie sheet (to catch any drips).
Spoon the glaze over the top of the cake, allowing it to drip down the sides.
The cookie sheet will catch the runoff.
Let the glaze set up for a bit before serving. Enjoy your beautiful and delicious Meyer Lemon, Ginger, and Turmeric Cake!
Recipe Summary and Q&A
Let’s recap this delicious Meyer Lemon, Ginger, and Turmeric Cake baking journey!
Summary: This Meyer Lemon, Ginger, and Turmeric Cake is a moist, tender, and flavorful cake with a bright, citrusy flavor and a hint of warmth from the ginger and turmeric. It’s baked in a Bundt pan for a beautiful presentation and is perfect for any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a Bundt pan. Can I use a different type of pan?
A: Yes, you can use a different type of pan, but you may need to adjust the baking time accordingly. A 9×13-inch baking pan or two 9-inch round cake pans would work.
Q: I do not have crystallized ginger. A: You can omit.
Q: Can I double the recipe? A: Yes.