Go Back

Lemon Turmeric Cake

A perfectly balanced cake loaded with antioxidants!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Keyword: Lemon Turmeric Cake
Servings: 12 slices
Author: Catalina Ruz Gatica, MS, RDN, LDN


  • 9 x 5 inch loaf pan


For the Cake

  • 1 cup plain Greek yogurt *
  • 2 tablespoons lemon zest
  • 1.5 tablespoons lemon juice or juice of ~1/2 lemon
  • 3/4 cup sugar
  • 3 eggs large
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour **
  • 1/2 cup whole wheat flour **
  • 1/2 cup vegetable oil
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon ground cloves
  • 2.25 teaspoons baking powder
  • 1/4 teaspoon salt

For the Glaze

  • 1/3 cup powdered sugar
  • juice of 1/2 lemon


  • Preheat oven to 350 F (176 C). Grease a 9x5 inch loaf pan.
  • Combine yogurt, eggs, sugar, vanilla, lemon zest and juice until well-combined (a whisk works well here).
  • Add the flour, oil, turmeric, ground cloves, baking powder, and salt. Stir with spatula without overworking the batter.
  • Pour batter into greased pan and bake for 40-45 minutes or until toothpick comes out clean.
  • In a small bowl, mix the powdered sugar with the lemon juice. Once the cake has cooled down (~15 minutes), pour the glaze gently over the loaf cake.
  • Enjoy those antioxidants and anti-inflammatory ingredients!


*Recipe tested with both full-fat and low-fat plain Greek yogurt. Both variations were excellent, so take your pick!
**Recipe tested with 1) 1.5 cups all-purpose (AP) flour, 2) 3/4 cup AP flour & 3/4 cup whole wheat (WW) flour, and 3) as stated in recipe. All variations tasted wonderful, so the choice is yours! Using AP flour makes the cake super moist, while adding whole wheat flour lends a bit of fiber and earthy taste.