Lemon Cream Cake with Saffron Glaze is an unforgettable cake thats easy to make and super luxurious! Its easy to make and fun to eat!
Lemon Cream Cake with Saffron Glaze! What more can I say? Saffron and lemon come together and make this bundt cake unforgettable. There's something about the combination of lemon and saffron that's just so pleasing to the tastebuds. Saffron is one of those spices that has that je ne sais quoi. When you taste it, you automatically know that it's saffron! When combined with lemon, it's a beautiful marriage of citrus and florals.
Are you staring at these pictures looking at those gorgeous swirls? Well that's because I used the NordicWare Heritage Bundt pan for this cake. Isn't it just gorgeous?! This is not a sponsored post, but I did want to simply exclaim that I LOVE Nordicware pans. They have so many shapes and sizes that are all so beautiful. The heritage pan is one of my favorites, but I also love the Magnolia and the Brilliance shaped pans too!
Ok ok back to the recipe! I could take about my love of bundt pans forever, but I know that you're here for this Lemon Cream Cake with Saffron Glaze! So let's chat about it. This recipe is super easy to make. It doesn't require too much prep work either. Also, the crumb on this cake is so moist and tender. I know that people hate the word moist but I feel like there's really no other way to describe a cake that's buttery and soft. Or maybe I could've just said buttery and soft. Either way, the cake is good. It's full of cream and citrusy lemon. In addition, I substituted milk for sour cream and it really kicks the flavor up a notch! Hence the lemon cream. It's absolutely delicious.
LEMON CREAM cake with saffron glaze
I mentioned above that this is an easy recipe. Let me explain how easy it is. Secretly, this is one of the things that I love about bundt cakes - depending on the recipe, theyre typically very simple and very delicious too!
Like most baking recipes, we start by preheating the oven to 350 degrees F. Its important to make sure that your oven is preheated because the heat reacts with the leavening agents in the batter and allows the cake to rise properly in the oven!
Before we get started, heavy ¼ cup of heavy cream for about 30 seconds. Add saffron threads and set aside.
You will need two bowls. One for the dry ingredients and another for the wet ingredients. In one bowl, combine egg yolks, vanilla extract, lemon extract, sugar, lemon zest and lemon juice, oil, heavy cream, sour cream, and melted butter. Give those ingredients a good whisk and set aside. Mixture may curdle a tiny bit. Its OK.
In another bowl, combine flour, salt, cornstarch, and baking powder. Then add the dry ingredients to the wet ingredients and fold them together with a spatula. I always use a spatula for cakes because I want to ensure that I dont overmix my cake. When liquid is added to flour, gluten develops. So, when you overmix your cake, the gluten develops and will yield a tough cake akin to bread. We want to avoid that by all means.
how to get the perfect bundt cake every time!
Does your cake either stick to the bundt pan or fall out in pieces? Well, Im here to tell you what to do to avoid that. Its foul proof. Easy. and reliable.
DO NOT USE BUTTER. Butter acts like a glue. Yes, I know its an oil but it just doesnt work well with getting the perfect bundt. All you have to do is brush your bundt pan with melted lard and brush the inside of the pans, making sure to get in all of the nooks and crannies. Then coat the pan with flour and tap out any excess flour. Thats it! Works every single time!
So, next up! Prep the pan as described above and then add the batter and bake for 45 minutes, until a toothpick comes out clean.
To make the glaze, simply combine powdered sugar, the heavy cream and saffron mixture, and a few tablespoons of milk and add to the cake once its cooled off. And you are done! Youve got a Lemon Cream Cake with Saffron Glaze. Ready to eat and enjoy. <3
Lemon Cream Cake with Saffron Glaze
Equipment
- 10 cup bundt pan
Ingredients
- 5 egg yolks
- 1 tsp vanilla extract
- 3 tsp lemon extract
- 2 cups sugar
- 1 stick salted butter, melted
- ¾ cup oil
- ½ cup sour cream
- ½ cup heavy cream
- 1 lemon, zest
- 1 lemon, juiced
- 3 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp salt
- 2 tsp baking powder
Saffron Glaze
- 5 saffron threads
- ¼ cup heavy cream
- 2 cups powdered sugar
- 4 tbsps milk
Directions
- Preheat oven to 350 degrees F. First, get started on the saffron glaze. Heat ¼ cup of heavy cream in the microwave. Add saffron threads to the warm heavy cream and set aside.
- In a large bowl, combine egg yolks, vanilla and lemon extracts, sugar, lemon juice, lemon zest, oil, melted butter, sour cream, and heavy cream. Whisk until all ingredients are thoroughly combined and lumps are gone. A hand mixer works well.
- In a separate bowl, combine flour, baking powder, cornstarch, and salt. Whisk together and add to the wet ingredients. Coat a pan in lard and flour and tap out excess flour. Add cake batter to the pan and bake for 45 minutes, until a toothpick comes out clean. Allow cake to rest in the pan for about 5-10 minutes then flip it over onto a plate or cake stand.
- Add saffron and heavy cream to powdered sugar and mix with milk. Add glaze to cake once cake has cooled but is still warm to touch.
I made this cake last night for a small dinner party and it came out absolutely fabulous. The saffron in the glaze was barely noticeable & complemented the lemon flavor of the cake beautifully. I increased the lemon zest to about 2 tablespooons because I like a little extra lemon flavor. Also, the recipe doesn’t mention which size bundt pan to use and the recommended Nordicware Heritage bundt pan comes in both 6- and 10-cup sizes. I used a 6-cup pan, which was exactly perfect for this recipe (I think this should be added in the recipe notes). Also I had a ton of glaze left over (but it would probably be the right amount of icing for a 10-cup recipe). Can’t wait to make this cake again!
Thank you so much for the raving review and for the recommendations! I have updated the post to reflect that a 10-cup bundt pan is used for this recipe, but I'm SO happy it worked on a 6 cup pan too. Thank you, again!