Lemon Turmeric Tea Cake

Lemon Turmeric Tea Cake

Prep Time 16 minutes
Cook Time 1 hour


  • cup coconut sugar
  • 3 ½ cups blanched almond flour
  • 2 sachets Pique Electric Turmeric Tea
  • 2 tsp baking powder
  • ½ tsp ground turmeric
  • ¼ tsp sea salt
  • cup unsalted grass-fed butter softened
  • 3 large pasture-raised eggs at room temperature
  • ½ cup non-fat Greek yogurt
  • Juice of 1 medium lemon about 1/4 cup
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Optional toppings: 1 thinly sliced lemons, edible flowers


  • Preheat oven to 350ºF and line a 9-inch round cake pan with parchment paper. Spray parchment paper and sides of the pan with cooking spray.
  • Add coconut sugar to a high-speed blender or food processor and blend until fine. In a medium mixing bowl, stir together almond flour, baking powder, Pique tea crystals, turmeric, and sea salt. Set aside.
  • In a large mixing bowl, use a hand mixer to beat together butter and coconut sugar. Add eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Beat until just combined.
  • Gradually mix dry ingredients into wet until batter is thoroughly moistened. Use a spatula to spread the cake batter evenly in pan. Gently place slices of lemon on top of the cake. Bake for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean.
  • Cool in pan for 20 minutes. Invert onto a plate and then right side up onto a cooling rack. Cool for 30 minutes before slicing. Serve slightly warm.