Meyer Lemon, Ginger, and Turmeric Cake

Introduction & Inspiration

I’m always drawn to recipes that combine bright citrus flavors with warm spices, and this Meyer Lemon, Ginger, and Turmeric Cake immediately caught my attention! The use of Meyer lemons, known for their sweeter, less acidic flavor than regular lemons, along with crystallized ginger and turmeric, promised a unique and flavorful cake. The Bundt pan presentation also suggested a visually appealing dessert.

My inspiration came from a desire to create a cake that was both comforting and sophisticated, perfect for a special occasion, an afternoon tea, or simply a delightful treat to enjoy with a cup of coffee.

My goal was to explore a recipe that showcased the unique flavors of Meyer lemons, ginger, and turmeric in a moist, tender cake with a simple yet elegant glaze. This recipe seemed to fit the bill perfectly: a straightforward batter, a beautiful Bundt pan presentation, and a focus on achieving that perfect balance of flavors and textures.

This cake seems perfect for a gift.

Nostalgic Appeal

While the combination of Meyer lemon, ginger, and turmeric might seem modern, this cake taps into several nostalgic elements. Bundt cakes, in general, have a retro charm, often associated with home baking, family gatherings, and comforting, classic desserts.

The use of citrus, particularly lemon, in cakes is a timeless tradition, evoking memories of lemon pound cakes, lemon loaves, and other citrus-infused treats.

The warm spices, while represented here by turmeric, evoke a sense of comforting, home-style baking, reminiscent of spice cakes and holiday treats.

And the act of baking a cake from scratch, from creaming butter and sugar to glazing the finished product, is a culinary tradition that connects us to generations of home bakers.

Homemade Focus

This Meyer Lemon, Ginger, and Turmeric Cake is a wonderful example of the rewards of homemade baking. You’re taking basic ingredients – flour, butter, sugar, eggs, lemons, ginger, and turmeric – and transforming them into a beautiful and flavorful cake that’s far superior to anything store-bought.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re whisking together dry ingredients, creaming butter and sugar, incorporating eggs and flavorings, and making a simple glaze from scratch.

The use of fresh Meyer lemon juice and zest is a key element that elevates this cake and ensures a vibrant and authentic citrus flavor.

The addition of crystallized ginger adds a unique and delicious touch, providing bursts of sweet and spicy flavor throughout the cake.

And the use of turmeric, while primarily for color, also contributes a subtle earthy note that complements the other flavors.

Flavor Goal

The primary flavor goal of this Meyer Lemon, Ginger, and Turmeric Cake is a bright, citrusy, and subtly sweet flavor with warm, spicy notes from the ginger and turmeric, all wrapped in a moist and tender cake. The glaze adds an extra layer of sweetness and enhances the lemon flavor.

The cake itself, made with flour, cornstarch, turmeric, baking powder, salt, butter, sugar, vanilla extract, eggs, sour cream, Meyer lemon juice, and crystallized ginger, offers a complex flavor profile. The Meyer lemons provide a sweeter, less acidic lemon flavor than regular lemons.

The crystallized ginger adds bursts of sweet and spicy flavor, while the turmeric contributes a subtle earthy note and a vibrant yellow color.

The glaze, made with powdered sugar, Meyer lemon juice, and turmeric, adds an extra layer of sweetness and citrusy flavor, complementing the cake beautifully.

The overall effect is a cake that’s both refreshing and comforting, with a perfect balance of sweet, tart, and spicy flavors.

Ingredient Insights

Let’s examine the ingredients:

For the Cake:

All-purpose Flour:

Cornstarch: This helps create a tender crumb.

Turmeric: This adds a vibrant yellow color and a subtle earthy note.

Baking Powder:

Kosher Salt:

Salted Butter, Room Temperature:

Sugar:

Vanilla Extract:

Eggs:

Sour Cream: This adds moisture and a slight tang to the cake batter.

Meyer Lemon Juice: Meyer lemons are sweeter and less acidic than regular lemons, offering a unique flavor.

Finely Chopped Crystallized Ginger: This adds bursts of sweet and spicy flavor.

For the Glaze:

Powdered Sugar:

Meyer Lemon Juice:

Turmeric:

This is a perfect ingredient list.

Essential Equipment

You will need a Bundt pan for this recipe, along with other standard baking tools.

A Bundt pan: This is essential for creating the cake’s signature shape.

Medium bowls (at least two):

A whisk:

A stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer):

Measuring cups and spoons.

This is an easy list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

FOR THE CAKE:

• 2 1/2 cups Unbleached All-purpose Flour
• 1 Tbsp. Cornstarch
• 2 tsp. Turmeric
• 1 tsp. Baking Powder
• 1/2 tsp. Kosher Salt
• 1 cup Salted Butter, Room Temperature
• 2 cups Sugar
• 1 tsp. Vanilla Extract
• 5 Eggs
• 1/2 cup Sour Cream
• 1/2 cup Meyer Lemon Juice
• 3/4 cup Finely Chopped Crystallized Ginger

FOR THE GLAZE:

• 3 1/4 cups Powdered Sugar
• 5 Tbsp. Meyer Lemon Juice
• 1/4 tsp. Turmeric

Remember to prepare all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

1. Prepare Pan and Preheat Oven: Preheat oven to 325ºF (160°C). Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them.

2. Whisk Dry Ingredients: Whisk flour, cornstarch, turmeric, baking powder, and salt together. Set aside.

3. Cream Butter and Sugar: Cream butter with sugar for several minutes until light and fluffy.

4. Add Vanilla and Eggs: Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed.

5. Add Sour Cream: Beat in sour cream.

6. Alternate Dry Ingredients and Lemon Juice: In three additions, mix in flour on low speed, alternating with lemon juice. Begin and end with the flour. Mix just until combined.

7. Fold in Ginger: Fold in the crystallized ginger.

8. Pour and Bake: Pour into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.

9. Cool: Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely.

10. Make Glaze: For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.

11. Glaze Cake: Place cake on wire rack over a rimmed cookie sheet. Spoon glaze over top. The cookie sheet will catch the runoff.

12. Set and Serve: Let glaze set up for a bit before serving.

These steps are clear.

Troubleshooting

Let’s address some potential issues:

Problem: My cake is dry. Solution: You may have overbaked it, or used too much flour. Be careful not to overmeasure the flour (use the “spoon and level” method or, ideally, weigh your flour), and check for doneness a few minutes before the recommended baking time.

Problem: My cake is too dense. Solution: Make sure you didn’t overmix the batter after adding the wet ingredients. Overmixing can develop the gluten in the flour, resulting in a denser texture. Also, make sure your baking powder is fresh.

Problem: My glaze is too thick. Solution: Add a little more lemon juice, a teaspoon at a time, until it reaches the desired consistency.

Problem: My glaze is too thin. Solution: Add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Problem: The cake is sticking to the pan. Solution: Make sure you grease and flour the pan really well.

These are useful tips.

Tips and Variations

Tip: For the best lemon flavor, use fresh Meyer lemons and zest them just before using.

Variation: Add a teaspoon of ground ginger to the cake batter for an extra kick of ginger flavor.

Tip: If you don’t have a Bundt pan, you can bake the cake in a 9×13-inch pan, but you’ll need to adjust the baking time.

Variation: Instead of a glaze, you can dust the cooled cake with powdered sugar or frost it with a cream cheese frosting.

Tip: Make sure your butter and eggs are at room temperature for the best results.

Variation: Add a handful of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.

This cake is easy to personalize.

Serving and Pairing Suggestions

This Meyer Lemon, Ginger, and Turmeric Cake is a versatile dessert.

Serving: Serve the cake at room temperature.

Pairing: * It’s perfect for afternoon tea, a brunch gathering, a special occasion, or simply a delightful treat to enjoy with a cup of coffee.

• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• A cup of tea will be perfect.

It is a perfect cake for tea time.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the cake is cut into 10-12 slices) may contain:

• Calories: 350-450 (depending on slice size and glaze amount)
• Fat: 15-20 grams
• Saturated Fat: 8-12 grams
• Cholesterol: 70-100mg
• Sodium: 150-200mg
• Total Carbs.: 50-60 grams
• Dietary Fiber: 1-2 grams
• Sugars: 30-40 grams
• Protein: 4-6 grams

This Meyer Lemon, Ginger, and Turmeric Cake is a treat and should be enjoyed in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary and some FAQs:

Recipe Summary:

Meyer Lemon, Ginger, and Turmeric Cake is a moist, flavorful, and subtly spiced cake made with flour, cornstarch, turmeric, butter, sugar, eggs, sour cream, Meyer lemon juice and zest, and crystallized ginger. It’s baked in a Bundt pan and topped with a simple lemon and turmeric glaze.

Q&A:

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake a day or two in advance and store it, tightly wrapped, at room temperature. Add the glaze just before serving.

Q: How long will the cake keep? A: It will keep for up to 3-4 days, tightly wrapped, at room temperature or in the refrigerator.

Q: Can I freeze this cake? A: Yes, you can freeze the cake before adding the glaze. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before glazing and serving.

Q: I don’t have Meyer lemons. Can I use regular lemons? A: Yes, you can use regular lemons, but the flavor will be more tart. Meyer lemons have a sweeter, less acidic flavor that’s unique.

Q: Can I make it gluten free? A: Yes, you can find a gluten-free flour.

I hope this comprehensive guide has inspired you to bake this beautiful and delicious Meyer Lemon, Ginger, and Turmeric Cake! It’s a unique and flavorful dessert that’s sure to impress. Enjoy the process, and happy baking!