Healing Lakadong Turmeric Lemon Cake

A Golden Treat with Wellness in Every Bite

Bright, moist, and packed with natural goodness, this Healing Lakadong Turmeric Lemon Cake from Humble Origins Superfoods brings together the earthy warmth of Lakadong turmeric (with over 7% curcumin!) and the fresh zing of lemon. It’s a perfect immune-boosting dessert for family dinners, celebrations, or even a self-care Sunday.

Ingredients

For the Cake:

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp salt
  • 2¼ tsp baking powder
  • 2¾ tbsp extra virgin olive oil
  • 3 eggs
  • 1 tsp Lakadong Turmeric
  • ¾ cup milk
  • Zest of 2 large lemons

For the Lemon & Turmeric Infused Syrup:

  • Zest from the 2 lemons
  • ½ tsp Lakadong Turmeric
  • ½ cup sugar
  • ½ cup water
  • Juice of 2 lemons

For Candied Lemon Topping:

  • 1 tsp sugar
  • 1 tsp Lemon & Turmeric Infused Syrup
  • 1 lemon (sliced thin)

Directions

1. Prepare the Cake Batter

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, whisk together eggs and sugar until light and fluffy.
  • Add olive oil and whisk again.
  • In a separate bowl, combine flour, salt, baking powder, and Lakadong Turmeric.
  • Gradually add the dry mix to the wet mix, folding gently with a spatula until no dry spots remain.
  • Add milk slowly, stirring to combine smoothly.
  • Stir in lemon zest.

2. Bake the Cake

  • Grease and flour a baking pan.
  • Pour in the batter and bake for 35 minutes, or until a toothpick comes out clean.
  • Let cool while you prepare the syrup and topping.

3. Make Lemon & Turmeric Syrup

  • In a saucepan, combine sugar, water, and turmeric. Simmer over medium heat until reduced by half.
  • Add lemon juice only after removing the syrup from direct heat to preserve its citrusy flavor.

4. Candied Lemon Slices

  • Slice the lemon thinly.
  • In a hot pan, add a teaspoon of sugar and some of the infused syrup.
  • Add the lemon slices and coat them well on both sides. Caramelize lightly for flavor and shine.

5. Assemble the Cake

  • Poke small holes across the top of the cake with a toothpick.
  • Slowly pour the warm syrup over the cake so it soaks in.
  • Garnish with candied lemon slices and a dusting of powdered sugar (optional).
  • A Wellness-Inspired Dessert

What sets this cake apart is our signature Lakadong Turmeric, ethically sourced from the hills of Meghalaya and revered for its high curcumin content, immune-boosting properties, and vibrant golden color. This isn't just dessert—it’s dessert with purpose.

Want more turmeric-rich recipes? Try our Spicy Turmeric Tofu Bhurji or the easy Curried Scrambled Eggs with Makhir Ginger.

FAQs: Healing Lakadong Turmeric Lemon Cake

Can I make this cake vegan?
Yes! Swap eggs for flax eggs and use plant-based milk like oat or almond. Substitute honey with maple syrup or agave.

Does turmeric make the cake taste spicy?
Not at all. Lakadong Turmeric adds warmth and earthiness without overpowering the lemony flavor.

Can I skip the syrup?
You can, but the syrup adds moisture and a deep, zesty punch. It really ties everything together!

How long does this cake last?
Store in an airtight container for 3–4 days at room temperature or refrigerate for longer freshness.