Lemon and Turmeric Cake

If you're having trouble finding ginger in the shops, try using turmeric in your bakes. Earthy turmeric perfectly offsets the zesty lemon in this easy loaf cake, which also incorporates yoghurt for a deliciously moist sponge


  • 225g plain flour

  • 2tsp. baking powder

  • 1tsp. fine sea salt

  • 1tsp. ground turmeric

  • 2 lemons

  • 200g caster sugar

  • 200g Greek yoghurt

  • 2 eggs

  • 125ml cooled melted butter


  1. Preheat a Miele Oven on Fan Plus at 160˚C and grease and line a 2lb loaf tin.

  2. Whisk the flour, baking powder, salt and turmeric together in a large bowl and set aside.

  3. Add the zest and juice of one lemon into another bowl with the sugar, and then, whisk in the yoghurt and eggs.

  4. Combine the wet and dry ingredients together, taking care not to overmix the cake batter. Fold in the melted butter and transfer into the loaf tin.

  5. Thinly slice the remaining lemon and scatter the pieces over the cake.

  6. Transfer the loaf tin into the oven and bake for 45 – 50 minutes or until done (if the lemons are starting to colour too much, cover the tin with tin foil).
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