Lemon Sweet Cake with Turmeric

Lemon Sweet Cake with Turmeric

Prep: 15 mins | Cook: 30 mins | Total: 45 mins

Serves: 8

Total Carbs: 40g (approx. per serving)

Total Calories: 250 (approx. per serving)


  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1 cup sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 3/4 cup almond milk (or any plant-based milk for vegan)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped nuts (optional, for topping)
  • 1/4 cup powdered sugar (for dusting, optional)


  1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground turmeric, and salt.
  3. In a separate bowl, mix together the almond milk, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
  5. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the chopped nuts on top if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. Once the cake is completely cool, dust the top with powdered sugar if desired.
  8. Slice the Lemon Sweet Cake and serve. Enjoy with a cup of tea or coffee.

This recipe is:

  • Gluten-free (if using gluten-free flour)
  • Vegetarian
  • Vegan (if using plant-based milk and oil)
  • Contains nuts (optional)

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